Ebook The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking, by Dave DeWitt, Paul W. Bosland
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The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts.
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- Sales Rank: #26475 in Books
- Published on: 2014-07-22
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 7.00" w x 1.00" l, 1.95 pounds
- Binding: Paperback
- 336 pages
Review
“The most definitive, interesting, and enlightening book on peppers ever penned.” —Rick Browne, Barbecue America on PBS
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“Dave DeWitt and Paul Bosland know more about chiles than any pair on the planet. Whether you plan to grow your own pungent pods, or just enjoy eating them, this colorful guide is truly the complete resource. Hot times ahead!” —Cheryl and Bill Jamison, The Border Cookbook, Smoke & Spice, American Home Cooking, and The Big Book of Outdoor Cooking & Entertaining
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“This book is perfect for those of us who can’t learn enough about peppers. The illustrations and recipes for cooking with chiles are a culinary delight!” —Cindy Wilkins, two-time winner of the International Chili Championship
“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.” —Library Journal
“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.” —Chicago Tribune
“A must-have for chile lovers and a great gift, packed with fun chile facts, recipes, tips for growing and preserving, and a list of the top 100 chile peppers for gardeners.” —Las Cruces Sun-News
“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.” —Fresh Dirt blog
From the Back Cover
This book is on fire!
Chile peppers are hot—in every sense of the word: they add culinary fire to thousands of dishes and they 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—whether food enthusiast, vegetable gardener, cook, or capsicum addict—could ever hope to find.
About the Author
Dave DeWitt has written or coauthored more than thirty books on peppers and has edited two magazines on the subject. Chair of the board of the New Mexico Farm and Ranch Heritage Museum, DeWitt�is an adjunct associate professor at New Mexico State University. His media company, Sunbelt Shows, Inc., produces the annual National Fiery Foods & Barbecue Show.
Paul W. Bosland leads the chile pepper breeding and genetic research program at NMSU, directs the university’s Chile Pepper Institute, and serves as chairman of the annual New Mexico Chile Conference. He has released more than forty cultivated varieties, including a a habanero chile, ‘NuMex Suave,’ which retains the unique habanero flavors without the heat. He also discovered ‘Trinidad Scorpion,’ the first chile pepper to exceed 2 million Scoville heat units.
Most helpful customer reviews
57 of 61 people found the following review helpful.
the INcomplete chile pepper book
By robert davis
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.
24 of 26 people found the following review helpful.
A fairly good effort
By mikecz
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.
8 of 8 people found the following review helpful.
The "Complete" in the title says it all!!
By Constantreader23
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!
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The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking, by Dave DeWitt, Paul W. Bosland PDF
