101 Chilies to Try Before You Die is an all-in-one guide to the fruit of the genus Capsicum, or chilies, which contain capsaicin, a natural chemical that causes effects ranging from a slight tingle on the tongue to stinging pain. It is that heat that makes chilies a dynamite recipe ingredient and a taste challenge.
The author has selected a cross-section of 101 chilies from the five commonly cultivated chili species. The listings note their place on the Scoville scale (a measure of heat). Sidebars describe the species name, the appearance of the pod, how to grow the chili, seed suppliers, culinary usage, and alternative names. Text describes where the chili originated, its introduction to regional cuisines, the people who developed it, and more. There is information on varieties, how to dry or preserve the pods, and suggestions and recipes to create sauces, rubs, and spice mixes.
The 101 chilies are organized into five categories based on their heat profiles:
- Sweet and Mild -- While some of these 23 chilies are familiar (e.g., Cubanelle, Hungarian Hot Wax), a bit of experimentation will yield surprising taste discoveries, like the Zavory Pepper which is one of many newer chilies developed to retain the taste profile of a hot Habanero while being mild.
- Warm -- 51 chilies make this the largest category. Jalapeno, cayenne and tabasco live here, but there are many warm varieties that range from hot-sweet to lemony, with unique uses in the kitchen.
- Hot -- Hot is hot and for many people these 14 are quite hot enough. But some may still tempt the brave, like the exceptionally tasty, sweet, fruity, citrusy Goronog.
- Very Hot -- These eight are for the truly courageous. The Bubblegum 7 was named by its amateur breeder who found that it reminded him of Bubblicious Bubblegum.
- Superhot -- The current Guinness World Record holder for hottest pepper is the Carolina Reaper, clocking in at 2,890,000 SHU.
101 Chilies to Try Before You Die is a fascinating climb up the Scoville scale. It is a food guide, recipe book, culinary history, and the ultimate reference for chili enthusiasts, fans of spicy food, and those who want to challenge their taste buds.
An introduction to the condiment's storied history and traditional producing regions, as well as its significance in popular culture, is paired with engaging profiles of more than two dozen of the world's most tongue-singeing sauces. Fiery facts and spicy asides add a dash of context, while vintage-inspired illustrations capture the essence of each iconic bottle. Deeply researched, but not too serious, This Is a Book for People Who Love Hot Sauce is sure to rise to the top of the Scoville scale.
Maple syrup is a genuine product of the north, made only in the northeastern quarter of the United States and adjoining Canadian provinces. The Ojibwe and Dakota used it as a seasoning and also cooked it down to a crystallized state to preserve and transport it. Today, locally produced pure maple syrup is regarded as an artisan product, prized by cooks and bakers alike. Minnesota and Wisconsin are home to numerous syrup producers, from family-run operations that do everything from collection to boiling and bottling to large packagers that buy raw sap to process and sell.Modern Maple celebrates this local treasure in ways both traditional and contemporary, with seventy-five recipes using maple to season, flavor, and sweeten dishes ranging from traditional breakfast favorites to appetizers, sandwiches, vegetables, main courses, breads, and desserts. Grilled Radicchio with Maple Drizzle and Goat Cheese, Pecan-Crusted Chicken with Maple Apples, Cardamom-Maple Swirl Bread, Roasted Carrot-Ginger Soup with Maple, and Maple Baklava are just a few of the delights that await. A special section on backyard syruping gives complete but easy instructions for making homemade syrup on a very small scale--a fun and interesting hobby that pays dividends in the kitchen. The Northern Plate
Modern Maple is the second book in the Northern Plate series, following Rhubarb Renaissance. Each book in the series celebrates a specific food from the bounty of the Upper Midwest. Teresa Marrone is the author of Cooking with Wild Berries and Fruits of Minnesota, Wisconsin, and Michigan; Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest; and The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers.
Of all the civilizations the Spanish explorers found in the New World, the one that loved the native chile peppers the most was the Aztecs. Theirs was a culture in which the hot and tasty treats were revered almost as much as sex. Over the centuries, Aztec cookery grew and spread to become the basis for the Mexican food of today, and many Aztec dishes have lasted through the years basically unchanged. Usually, these foods were roasted, boiled, or cooked in sauces, in a legacy that Dave DeWitt, the noted Pope of Peppers, has compiled into this wonderful addition to his scintillating Pepper Pantry series.
A guide for cooks who love using fresh herbs combines full-color photographs with recipes for a variety of honeys, teas, oils, and spices that contribute to such recipes as Carrot Soup with Onion and Dill Cream, Leg of Lamb with Rosemary and Mustard Glaze.
People have been spicing up their foods ever since cooking began. And it's a trend that's heating up all across the country. Now, Dave DeWitt, the esteemed Pope of Peppers, presents his must-have guide to the tastiest and healthiest combos from the worlds of powerful plants and creative cuisine.
A beautiful, delicious celebration of two natural sweeteners in irresistible recipes
Honey and maple syrup might be better for you than sugar. They might be better for the environment. But even better, and sweet as anything, is how these natural ingredients taste and the wonders they do for a dish. James Beard Award-winning cookbook author Beth Dooley and gifted photographer Mette Nielsen make the most of these flavors in this celebration of honey and maple syrup in traditional kitchens as well as cutting-edge food culture.
Full of easy ideas that include honey and maple syrup in foods both savory and sweet, this book features a wide range of irresistible recipes for breakfast, lunch, and dinner, for snacks and salads, condiments and vegetables, entr es and desserts, syrups, cocktails, and elixirs. Sweeten your table with rosemary honey butter, green tomato chutney, curry marinated herring, brown butter honey popcorn, savory maple black pepper biscotti, oven-roasted chicken thighs with pomegranate molasses, honey-glazed salmon salad, maple vanilla half-pound cake, elderberry throat coat, bourbon maple smash, and more.
With its innovative recipes, practical tips, conversion charts, historical and scientific facts, information on nutritional value, suggestions for storage and sourcing, and above all Mette Nielsen's remarkable photographs, Sweet Nature invites us to fully enjoy these two iconic ingredients from nature's pantry.
Herbs are a wildly popular choice for gardeners; they are easy to grow and preserve and they have multiple benefits. Herbs add flavor to your recipes; enhance grilled meat, fish, and poultry; and can be used to make pestos, herb butters, and teas. In addition to the flavor benefits, herbs are used as a natural source for healing, and to add a fresh scent to any room. Judy Lowe makes it easy to decide what kind of herb garden you want to grow, with this beautifully illustrated book of themed herb gardens. More than a dozen specialty herb gardens are featured with a full-color, inspirational illustration of the "planting recipe" for your theme. Gardeners won't know where to stop, once they get started with the beauty, scent, and flavor of herbs.