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The Complete Chile Pepper Book
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Produktbeschreibungen
Pressestimmen
This book will be the standard reference on chile peppers for a long time to come. I give it my three-chile rating, which translates as hot-hot-hot. -- Jim McCausland Fresh Dirt blog 20091110 A narrow topic, you say? Not with the 100 top varieties covered and 85 convincing reasons for embracing more than just our beloved jalapenos and serranos. -- Renee Enna Chicago Tribune 20091208 A nicely done work that will fit well within any culinary or gardening collection and will appeal to both the novice and the expert gardener. Recommended. -- Lisa Ennis Library Journal 20091201
Kurzbeschreibung
Chile peppers are hot - in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find. Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and, post-harvest processing and preservation. The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities. Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chile on earth. Confused about the identity of those chile peppers you bought? The authors' clear photographs and precise descriptions will clear up the mystery. "The Complete Chile Pepper Book" is the only guide to chiles you'll ever need. It's a scorcher.
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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
1 von 2 Kunden fanden die folgende Rezension hilfreich
Format:Gebundene Ausgabe
Ein sehr umfangreiches Buch.
Es beschreibt beginnend bei der Geschichte der scharfen Früchtchen über die Sorten, die Aufzucht, Verarbeitung und Arten der Konservierung bis zuletzt die Zubereitung zu leckeren Mahlzeiten alle Aspekte von Chilis.
Welche Sorten in welchen Breitengraden am besten gedeihen wird beschrieben, sowie auch die durchschnittliche Größe der Pflanze und die Ausbeute.
Bei allen Sorten und Rezepten steht die zu erwartende Schärfe mit dabei; wichtig, wenn man Gäste mit unterschiedlicher Capsaicin-Affinität bewirten möchte. Und auch für die Vorauswahl für die eigene Zucht.
Nächstes Jahr wird mein Balkon ein Chili-Garten.
Normalerweise hätte das Buch 5 Sterne verdient.
Aber es ist nur in Englisch erhältlich und die Mengenangaben bei den Rezepten sind in den antiken amerikanischen Einheiten ;)
Es ist als öfter Mal ein Besuch bei http://dict.leo.org angesagt und zum Kochen braucht man eine Umrechnungstabelle bzw. einen Taschenrechner.
Fazit: Sehr empfehlenswert
Es beschreibt beginnend bei der Geschichte der scharfen Früchtchen über die Sorten, die Aufzucht, Verarbeitung und Arten der Konservierung bis zuletzt die Zubereitung zu leckeren Mahlzeiten alle Aspekte von Chilis.
Welche Sorten in welchen Breitengraden am besten gedeihen wird beschrieben, sowie auch die durchschnittliche Größe der Pflanze und die Ausbeute.
Bei allen Sorten und Rezepten steht die zu erwartende Schärfe mit dabei; wichtig, wenn man Gäste mit unterschiedlicher Capsaicin-Affinität bewirten möchte. Und auch für die Vorauswahl für die eigene Zucht.
Nächstes Jahr wird mein Balkon ein Chili-Garten.
Normalerweise hätte das Buch 5 Sterne verdient.
Aber es ist nur in Englisch erhältlich und die Mengenangaben bei den Rezepten sind in den antiken amerikanischen Einheiten ;)
Es ist als öfter Mal ein Besuch bei http://dict.leo.org angesagt und zum Kochen braucht man eine Umrechnungstabelle bzw. einen Taschenrechner.
Fazit: Sehr empfehlenswert
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com:
21 Rezensionen
16 von 19 Kunden fanden die folgende Rezension hilfreich
the INcomplete chile pepper book
4. Februar 2010
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
this is a good book for those who are not already familiar with chiles (for which "peppers" is a misnomer), have limited gardening experience and/or reference materials, and who want a few recipes wrapped up into a sort of "one stop shopping" text.
it is also a great book for those who wish primarily to concentrate on chile gardening, and who have exhausted more rudimentary texts.
the book offers a modest history of chiles. the cultivation information is pretty extensive and fascinating, and may prove to enhance my gardening experience this season. the canning and preservation sections are very informative, and if you like a sampling of specialty recipes in something other than a cookbook (which i really do not), there are some good looking ones here.
the section actually cataloging individual varieties of chiles left me flat. here dewitt and bosland have listed the "top hundred (or so) chile peppers for the garden", including a brief description of each. the descriptions are often VERY brief, and uninformative. there is no consistency in what can be expected from them, such as quantified heat levels (expressed in "scoville heat units"), flavor characteristics, sizes, expected yields, and typical days to maturity.
the greatest issue i have with this section of the book is the inclusion of only these varieties, leaving out a number of interesting and flavorful chiles, among them hungarians (indeed the only mention of paprika, was in the similarly incomplete "heat scale for chile varieties and commercial products"), and the "fish pepper" (a chesapeake bay favorite). notably, the "peter pepper" IS included, with two sentences ignoring any horticultural, or culinary qualities, and focusing solely on what some might find an unsavory description of its shape and nomenclature (apparently written to enlighten those who might not infer it).
i accept that buying online leaves one with the responsibility for making semi-informed choices and living with them, and that i could have gone to a brick and mortar bookstore, to peruse the contents of this manual. that said, i would have preferred a more exhaustive encyclopedic reference work dealing with the varieties of chiles, and might gladly have purchased as a separate text, the horticultural and preservation information contained herein (the best part of the book). the recipes could have been included in yet another, more extensive specialty cookbook, at a modest price, which i would not have been inclined to put on my shelf.
on the whole, this book is a well illustrated coffee table entertainment, with a 148 page chile horticulture and preservation narrative grafted into the middle of it, and i probably would not have purchased it as it stands, had i leafed through it.
i guess i mainly take exception to the misleading title, as this is certainly not a "complete" chile pepper book.
do not let me stop you from buying it, though- it may be exactly what you are looking for. the gardening and preservation section alone is probably worth the amazon price.
it is also a great book for those who wish primarily to concentrate on chile gardening, and who have exhausted more rudimentary texts.
the book offers a modest history of chiles. the cultivation information is pretty extensive and fascinating, and may prove to enhance my gardening experience this season. the canning and preservation sections are very informative, and if you like a sampling of specialty recipes in something other than a cookbook (which i really do not), there are some good looking ones here.
the section actually cataloging individual varieties of chiles left me flat. here dewitt and bosland have listed the "top hundred (or so) chile peppers for the garden", including a brief description of each. the descriptions are often VERY brief, and uninformative. there is no consistency in what can be expected from them, such as quantified heat levels (expressed in "scoville heat units"), flavor characteristics, sizes, expected yields, and typical days to maturity.
the greatest issue i have with this section of the book is the inclusion of only these varieties, leaving out a number of interesting and flavorful chiles, among them hungarians (indeed the only mention of paprika, was in the similarly incomplete "heat scale for chile varieties and commercial products"), and the "fish pepper" (a chesapeake bay favorite). notably, the "peter pepper" IS included, with two sentences ignoring any horticultural, or culinary qualities, and focusing solely on what some might find an unsavory description of its shape and nomenclature (apparently written to enlighten those who might not infer it).
i accept that buying online leaves one with the responsibility for making semi-informed choices and living with them, and that i could have gone to a brick and mortar bookstore, to peruse the contents of this manual. that said, i would have preferred a more exhaustive encyclopedic reference work dealing with the varieties of chiles, and might gladly have purchased as a separate text, the horticultural and preservation information contained herein (the best part of the book). the recipes could have been included in yet another, more extensive specialty cookbook, at a modest price, which i would not have been inclined to put on my shelf.
on the whole, this book is a well illustrated coffee table entertainment, with a 148 page chile horticulture and preservation narrative grafted into the middle of it, and i probably would not have purchased it as it stands, had i leafed through it.
i guess i mainly take exception to the misleading title, as this is certainly not a "complete" chile pepper book.
do not let me stop you from buying it, though- it may be exactly what you are looking for. the gardening and preservation section alone is probably worth the amazon price.
8 von 9 Kunden fanden die folgende Rezension hilfreich
A fairly good effort
2. Juni 2010
Format:Gebundene Ausgabe
Like reviewer Davis, the greatest problems I have with this book are the lack of indications of a range of plant sizes and a range of days-to-harvest for the chiles that they deign to cover. They describe the "top hundred (or so) chile peppers for the garden" in fewer than 50 pages (with quite a few excellent photos, though). The amount and type of information given for each chile variety is too variable. For some, but not all entries, you MIGHT find out how big the plant can get, how big the fruit is, what is the heat level (in Scoville units), is it ever a perennial? Both the authors are professors at New Mexico State University. I would be amazed if they would accept a graduate student's thesis with such a degree of inconsistency.
Because they are at NMSU and author Bosland is the Director of the Chile Pepper Institute, I must give credit for their considerably better than usual descriptions of a good number of the "Numex" chiles. For anyone who doesn't know, these were all originally developed at NMSU, with some going back to the late 1800's! (yeah, they have history!) The "Numex" breeding program continues in several directions today.
The cultivation chapter, the longest in the book, is the best. Based on experiences with commercial growers and home gardeners of variable expertise, the book discusses soil preparation and amendments, seed starting and growing on, water issues, too cold, too hot (? surprising!), too little light or too much (again, a surprise). There are some pages on container growing, and just a few hints about hydroponic, aeroponic, and other soil-less grow systems. There is a very good section on diseases and pests. This chapter also includes short sections on chiles as bonsai (yes!) and breeding and hybridizing chiles.
The chapter on processing and preserving chiles has some good points.
The chapter on cooking with chiles should have been left out to make way for a more encyclopedic listing of more varieties of chiles. Get a book written by Diana Kennedy or Rick Bayless if you want recipes.
I've reviewed this book from a library copy and it should probably be recommended to your library if there are many home gardeners in your area. At Amazon's price, I'll probably get a copy for my own library.
Because they are at NMSU and author Bosland is the Director of the Chile Pepper Institute, I must give credit for their considerably better than usual descriptions of a good number of the "Numex" chiles. For anyone who doesn't know, these were all originally developed at NMSU, with some going back to the late 1800's! (yeah, they have history!) The "Numex" breeding program continues in several directions today.
The cultivation chapter, the longest in the book, is the best. Based on experiences with commercial growers and home gardeners of variable expertise, the book discusses soil preparation and amendments, seed starting and growing on, water issues, too cold, too hot (? surprising!), too little light or too much (again, a surprise). There are some pages on container growing, and just a few hints about hydroponic, aeroponic, and other soil-less grow systems. There is a very good section on diseases and pests. This chapter also includes short sections on chiles as bonsai (yes!) and breeding and hybridizing chiles.
The chapter on processing and preserving chiles has some good points.
The chapter on cooking with chiles should have been left out to make way for a more encyclopedic listing of more varieties of chiles. Get a book written by Diana Kennedy or Rick Bayless if you want recipes.
I've reviewed this book from a library copy and it should probably be recommended to your library if there are many home gardeners in your area. At Amazon's price, I'll probably get a copy for my own library.
2 von 2 Kunden fanden die folgende Rezension hilfreich
The "Complete" in the title says it all!!
7. Dezember 2009
Format:Gebundene Ausgabe
As an amateur gardener, avid cook and, most importantly, a spicy food aficionado, this book really has it all for me. Reading this late in November made me ready to pull out the seed catalogues and start preparing for spring. The authors provide a wealth of information on the subject of chili peppers. The first portion of the book is devoted to gardening. Without turning into a general gardening book, enough basic information is covered to assist the new gardener. I especially appreciated the in-depth description of pepper varieties, both for spring gardening choices, but also for produce shopping.
In addition to a lot of great gardening information and inspirational photography, it provides botanical information, as well. The graphics and charts really contribute to the very readable quality of this book.
But, my favorite part of the book is the recipe section. A number of easy, unusual recipes are included. The pepper infused vodka is so superior to anything you can buy at the store and was a huge hit at Thanksgiving when I used it to make my marinated cherry tomato appetizer! I brought the Double Trouble chocolate truffles to a party and they were the focus of conversation while they lasted! My family's favorites, so far, are Pasta with Green Chile Pesto and Thai Chile and Artichoke Pasta. But, I have a lot more on my list to try. In addition to recipes, a lot of good information is provided on preservation, including candied peppers, salt substitutes, pickling and canning.
A comprehensive glossary, bibliography and resource list provide even more information.
I appreciate having a book in my collection that covers all aspects of peppers. I know where to turn now for gardening questions, and, of course, really interesting recipes!
In addition to a lot of great gardening information and inspirational photography, it provides botanical information, as well. The graphics and charts really contribute to the very readable quality of this book.
But, my favorite part of the book is the recipe section. A number of easy, unusual recipes are included. The pepper infused vodka is so superior to anything you can buy at the store and was a huge hit at Thanksgiving when I used it to make my marinated cherry tomato appetizer! I brought the Double Trouble chocolate truffles to a party and they were the focus of conversation while they lasted! My family's favorites, so far, are Pasta with Green Chile Pesto and Thai Chile and Artichoke Pasta. But, I have a lot more on my list to try. In addition to recipes, a lot of good information is provided on preservation, including candied peppers, salt substitutes, pickling and canning.
A comprehensive glossary, bibliography and resource list provide even more information.
I appreciate having a book in my collection that covers all aspects of peppers. I know where to turn now for gardening questions, and, of course, really interesting recipes!
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