Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor [A Cookbook]

A visual reference for home cooks showcases nearly two hundred varieties of culinary peppers, providing physical descriptions, tasting notes, and uses for cooks, along with recipes that celebrate their complex flavors and health benefits.
In a visually stunning culinary and ethnobotanical survey of the pepper and its many varieties, a three-time James Beard Award-winning author and chef/restauranteur presents an abundance of information on this essential ingredient central to our multicultural palate, and presents 40 recipes that celebrate its complex flavors and health benefits.
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical"A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.