The Chile Pepper Encyclopedia belongs on every book shelf. It is a mine of information about every type of chile, no matter the origin. It is also a book written with gusto and wit. Author Dave DeWitt loves his topic and he loves the folklore uncovered by the study of chiles.
For example, DeWitt tells us that though we rush for rubber gloves when a chile is in sight, the 19th century Peruvians believed the juice of crushed chiles would cure conjunctivitis.
The Chile Pepper Encyclopedia is a valuable reference book for the chile aficionado or the just-plain-confused. Much of our confusion with chiles comes from nomenclature. In Mexico, for example, a fresh chile has a name, but once dried it carries another name. DeWitt cuts through this confusion and entertains the reader at the same time.
DeWitt has left no chile unturned. If you take that jar of paprika for granted, you will delight in learning that what we call paprika in the US, is any old nonpungent red chile, but in Europe paprika has specific grades and specific pod types.
More than one hundred recipes that will spice the kitchen are included, each with a rating on its hotness. The recipes are culled from all over the world and you will find Asian recipes, such as Malaysian Seafood with Green Chiles and Noodles, as well as Central and South American recipes, such as Columbian Coconut-Habanero Rice. Europe is not forgotten and we can't forget that classic Chicken Paprikash from Hungary. From India there is Madras Fried Chile Fritters and from the Caribbean he offers Jamaican Jerk Chicken Wings. There is even a Tincture of Capsicum, a "classic" formula using vodka that surely will cure something if not everything.
True to its name, the book is organized alphabetically for easy reference and includes an extensive index as a secondary guide to aid the uninitiated. There are entries on chile species, culture, and agriculture. There is a listing for places to mail-order, seed sources, web sites, and where to order ready-made hot sauces. DeWitt has included black and white drawings and historical photographs, charts, and graphs as well as color photographs of dozens of varieties of chiles.
About the Author: Dave DeWitt is an internationally known chile pepper expert and the author or coauthor of numerous books and articles about chiles. The founder of the national Fiery Foods Show and cofounder of the The Chile Institute, DeWitt was the editor-in-chief of Chile Pepper magazine for ten years. He lives in Albuquerque, New Mexico.
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