The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen
Award-winner Jean Andrews has been called "the first lady of chili peppers” and her own registered trademark, "The Pepper Lady.” She now follows up on the success of her earlier books, Peppers: The Domesticated Capsicums and The Pepper Trail , with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on some typical ingredients that are used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market.
The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth-watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle-Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.
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The peppers cookbook: 200 recipes from the pepper lady's kitchenUser Review - Not Available - Book Verdict
Author of several other highly regarded books on chili peppers, Andrews is a well-known authority on the topic. Her latest work, illustrated with her own line drawings, opens with a thoroughly ... Read full review
2 Ingredients and Terms
2 b Ingredients
2 c Cooking Notes
2 d Substitutions for Ingredients
Part 2 Recipes
1 Appetizers Salads and Soups
2 Breads Savory Tarts and Pastas
½ cup ½ teaspoon ⅓ cup ¼ cup ¾ cup Aleppo pepper ancho baking Bell Pepper black pepper blender boil bowl bread brown butter capsicums cayenne pepper cheese chicken chile chili peppers chipotle chocolate chopped chutney cilantro cloves,peeled and minced color cook corn cumin cup fresh dish dried flavor food stores freshly ground black fruit garlic garlic cloves,peeled garnish green ground black pepper inches ingredients jalapeño lime juice meat medium heat Mexican microwave milk minutes mixture olive oil onion paprika pasta peel pepper to taste phyllo pickled Place poblanos potatoes pound powder Preheat oven protein pungent purée quinoa recipe red Bell red pepper refrigerator Remove rice roasted red salad salsa Salt and freshly saucepan seeds serrano Servings shrimp simmer skillet sliced soup spices spoon stir sugar tablespoons tablespoons fresh tart teaspoon ground teaspoon salt tightly tomatoes tortilla vinegar yogurt