Maricel E. Presilla

Peppers of the Americas (eBook, ePUB)

The Remarkable Capsicums That Forever Changed Flavor [A Cookbook]

• Format: ePub

Produktbeschreibung

An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.

From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.

Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Clarkson Potter/Ten Speed
• Seitenzahl: 352
• Erscheinungstermin: 1. August 2017
• Englisch
• ISBN-13: 9780399578939
• Artikelnr.: 48805827

Autorenporträt

MARICEL PRESILLA is the chef-owner of two pan-Latin restaurants (Cucharama and Zafra) and a cooking atelier (Ultramarinos), president/founder of Gran Cacao Company (a cacao importer), a frequent contributor to Saveur, and a former medieval Spanish history professor (Rutgers). She has been profiled in the New York Times and Washington Post, and led the White House's Latin culture showcase in 2010. She was named the James Beard Best Chef Mid-Atlantic in 2012; her opus, Gran Cocina Latina: The Food of Latin America, won the James Beard Book of the Year in 2013; and she was inducted into the Beard Foundation's Hall of Fame in 2015.

Inhaltsangabe

Contents 
A Pepper Epiphany vii 
The Silent Gardeners 1 
Pepper Anatomy and Heat 13 
The Capsicum Clan 24 
Peppers into Words 41 
The World Travels of Peppers 66 
Gallery of Fresh Peppers 81 
Gallery of Dried Peppers 195 
Into the Pepper Garden 219 
Cooking with Peppers 227 
Resources 330