The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen

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University of North Texas Press, 2005 - Cooking - 229 pages
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 kitchen

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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


1 d How to Use Dried Peppers
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

3 Meat Fowl and Seafood
4 Vegetables Casseroles and Soufflés
5 Sauces Spreads Dressings and Pestos
6 Desserts Desserts Desserts
7 Relishes Chutneys Preserves and Condiments
Notes on Nutrition
Annotated Bibliography
Subject Index
Recipe Index

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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.

About the author (2005)

Jean Andrews is the author of The Pepper Trail: History and Recipes from Around the World, the winner of the 2001 Jane Grigson Award recognizing distinguished scholarship and presented by the International Association of Culinary Professionals. She is a distinguished alumna from the University of North Texas, where she received her Ph.D., and from the University of Texas at Austin, where she received a B.S. and was also named to the Hall of Honor of the College of Natural Sciences. Named to Who's Who in Food and Wine in Texas, Andrews also is author and illustrator of thirteen books, including American Wildflower Florilegium. She lives in Austin, Texas.

Jerry Anne DiVecchio is the former Food and Wine Editor for Sunset magazine. She has held positions in the American Institute of Wine & Food, and the International Association of Culinary Professionals.

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