Hot Peppers - (Chapel Hill Books) 2nd Edition by Richard Schweid (Paperback)

About the Book

Smitten by a love of hot peppers, journalist Schweid presents an entertaining exploration of the history and folklore that surrounds these beauties and takes a fascinating look at the industry built around the fiery crop.

Book Synopsis

Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.

This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish étouffée, jambalaya, and okra shrimp gumbo.

Review Quotes

There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker".

"Newsday"

[An] informal, eminently readable book.

"Los Angeles Times Book Review"

ÝAn¨ informal, eminently readable book.

"Los Angeles Times Book Review"

It no doubt contains more information about the culture, processing and use of red peppers than any other single source.

"New Orleans Times-Picayune"

"[An] informal, eminently readable book.

"Los Angeles Times Book Review""

"It no doubt contains more information about the culture, processing and use of red peppers than any other single source.

"New Orleans Times-Picayune""

"There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker."

"Newsday""

A publishing event to celebrate.

"The Southern Register"

Entertaining and informative.

"Library Journal"