A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.
Contents
A Pepper Epiphany vii
The Silent Gardeners 1
Pepper Anatomy and Heat 13
The Capsicum Clan 24
Peppers into Words 41
The World Travels of Peppers 66
Gallery of Fresh Peppers 81
Gallery of Dried Peppers 195
Into the Pepper Garden 219
Cooking with Peppers 227
Resources 330
MARICEL PRESILLA is the chef-owner of two pan-Latin restaurants (Cucharama and Zafra) and a cooking atelier (Ultramarinos), president/founder of Gran Cacao Company (a cacao importer), a frequent contributor to Saveur, and a former medieval Spanish history professor (Rutgers). She has been profiled in the New York Times and Washington Post, and led the White House's Latin cultureshowcase in 2010. She was named the James Beard Best Chef Mid-Atlantic in 2012; her opus, Gran Cocina Latina- The Food of Latin America, won the James Beard Book of the Year in 2013; and she was inducted into the Beard Foundation's Hall of Fame in 2015.
“Maricel is such an inspiring chef, and is so dedicated to
understanding as much about the ingredients she uses as possible.
This book is an amazing achievement and a resource that I will be
using for years.”
—José Andrés, chef/owner, minibar by José Andrés and
ThinkFoodGroup
“Maricel Presilla’s Peppers of the Americas is a deeply researched,
eye-opening, beautiful guide to one of the world’s most intriguing
foods.”
—Harold McGee, author of On Food and Cooking
“Maricel Presilla—the planet’s foremost authority on the cuisines
of Latin America—has written the most definitive guide to peppers
ever created. It is an essential book for every cook who cares
about flavor.”
—James Oseland, author of Cradle of Flavor and Top Chef Masters
judge
“In this thorough work, Maricel Presilla brings her fine
scholarship to an ingredient that virtually all Americans use,
deftly traveling a great distance and wresting clarity from
complexity. A truly impressive book.”
—Deborah Madison, author of Vegetable Literacy and In My
Kitchen
“Presilla is both “botanical sleuth” and chef, presenting a
scholarly and stunning visual guide to peppers in this definitive
guide.”
—PW Starred Review
"Our test kitchen's go-to chile pepper resource!"
—Martha Stewart Living
"Like Betty Fussell’s The Story of Corn, Presilla’s work is
essential to our understanding of an ingredient that’s native to
the Americas. It’s also absorbing and just plain fun: a hot
summertime read for pepper people everywhere."
—Atlanta Journal-Constitution
“There’s an astounding amount of information here—historical,
botanical, and even linguistic. It almost accidentally functions as
a crash course in food archaeology, and contains an explainer on
the hot hot heat of capsacin, the compound that makes food spicy.
And somehow Presilla manages to present the vast majority of this
potentially very dry subject matter almost conversationally, as
though she is walking you through her backyard pepper pots, glass
of wine in hand, telling you anecdotes about each. … The whole
package is enough to make me reconsider single subject cookbooks.
While I still think some can veer flabby, afterthoughts of
publishers’ trying to plug up gaps in their catalog, Peppers of the
Americas is different. Scholarly, even. And anything that manages
to be well-researched and charming will always have a spot on my
bookshelves—especially when it’s a book as spicy as this one.”
—Paula Forbes, Food52
"You don’t expect a botanical ethnography on peppers to send
shivers up your spine, but Peppers of the Americas does just that.
With academic rigor, Presilla examines the Capsicum genus’
pre-Hispanic origins, delving headlong into the epic collision
between the Old and New World that sent peppers across the
globe."
—NBCNews.com
"For the chile lover, the pepper obsessive and the cook who wants
to learn everything there is to know about a single subject, this
is the book."
—NPR's Here & Now Best Cookbooks of 2017
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