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The
Chili Pepper Book
The Chile Pepper Book is A Fiesta
of Fiery, Flavorful Recipes. Chileheads will delight
in the recipes in this book featuring the capsicums and
benefit from their healthy properties. Chiles come in all
shapes, colors and sizes from tiny red pequins to chunky,
dark green poblanos and in degrees of heat from warm and
tingly to off the Richter Scale. What they have in common
is almost addictive appeal, whether they are chopped fresh
in salsas, roasted on the grill, or toasted and ground
in hearty stews. The Chile Pepper Book demystifies this
complex and abundant vegetable with entertaining discourse
on its history, culture, health benefits, and many uses.
Best of all, though, are the three dozen-plus simple, delicious
recipes for everything from soup to dessert. Here’s
to eating hot chiles!
Carolyn Dille and Susan Belsinger, Interweave Press, 1994; $9.95.
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