The Peppers Cookbook: 200 Recipes from the Pepper Lady's KitchenAward-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 kitchen
User Review - Not Available - Book VerdictAuthor 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
Contents
| 25 | |
2 Ingredients and Terms | 26 |
2 b Ingredients | 32 |
2 c Cooking Notes | 44 |
2 d Substitutions for Ingredients | 47 |
Part 2 Recipes | 49 |
1 Appetizers Salads and Soups | 51 |
2 Breads Savory Tarts and Pastas | 75 |
3 Meat Fowl and Seafood | 97 |
4 Vegetables Casseroles and Soufflés | 125 |
5 Sauces Spreads Dressings and Pestos | 141 |
6 Desserts Desserts Desserts | 165 |
7 Relishes Chutneys Preserves and Condiments | 177 |
Notes on Nutrition | 199 |
| 207 | |
| 213 | |
| 219 | |
Common terms and phrases
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
Popular passages
Page 25 - To do this, either place the chili peppers in a sauce pan, cover with water, bring to a boil, remove from heat and let stand for an hour; or place in a bowl and cover with boiling water and let stand for an hour.
Bibliographic information
| Title | The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen Issue 2 of Great American cooking series Number two in the great American cooking series |
| Author | Jean Andrews |
| Edition | illustrated |
| Publisher | University of North Texas Press, 2005 |
| ISBN | 1574411934, 9781574411935 |
| Length | 229 pages |
| Subjects | › › Cooking / Courses & Dishes / General Cooking / Specific Ingredients / Vegetables |
| Export Citation | BiBTeX EndNote RefMan |