| Hot Peppers: Cajuns and Capsicum in New Iberia, Lousiana |  | Author: Richard Schweid
Publisher: Ten Speed Pr
Category: Book
List Price: $7.95
Buy Used: $0.01
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Rating:  1 reviews
Sales Rank: 519742
Media: Paperback
Number Of Items: 1
Pages: 272
Shipping Weight (lbs): 0.6
Dimensions (in): 8.5 x 5.5 x 0.8
ISBN: 0898153271
Dewey Decimal Number: 641.3384
EAN: 9780898153279
ASIN: 0898153271
Publication Date: August 1990
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
Hot Peppers September 8, 2006
2 out of 3 found this review helpful
Plain, pickled, or in hot sauces, three-quarters of the world's population like peppers and like them hot. Tennessee reporter Richard Schweid has followed the American use of hot peppers to their source, New Iberia, Louisiana, where the capsicum thrive on the oily salty soil as nowhere else. Besides being home to the hot pepper sauces of McIlhenny and B.J. Trappey, New Iberia is also Cajun country, where the soft lilt of the language can be heard sung over the music of a zydeco band, co-existing with the combines of agribusiness and the boom (and bust) of offshore "oil patches." Keeping his journalist's eye on the pepper, Schweid follows it to New England herbalists, Columbus, and its uses by the Aztecs and the Mayans. With recipes like Okra Shrimp Gumbo from the New Oreans School of Cooking compiled exclusively for this edition, HOT PEPPERS is a treat for all the senses.
--- from book's back cover
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