Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books)
by Richard Schweid
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Description
Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a show more culture and a people in the midst of economic and social change. This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo. show lessTags
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1st pub New Orleans School of Cooking (1987).
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14 Works 304 Members
Richard Schweid is a journalist, documentary reporter, and author of nine nonfiction books, including Che's Chevrolet, Fidel's Oldsmobile: On the Road in Cuba, The Cockroach Papers: A Compendium of History and Lore. He has produced or reported more than two dozen documentaries for Catalonian public television, including the Oscar-nominated show more Balseros. show less
Common Knowledge
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- Genres
- Nonfiction, Food & Cooking, General Nonfiction, History, Science & Nature
- DDC/MDS
- 641.3 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Food
- LCC
- SB307 .P4 .S38 — Agriculture Horticulture. Plant propagation. Plant breeding Plant culture Field crops
- BISAC
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- 1
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- (4.36)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 7
- ASINs
- 2
