Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books) - Softcover

Schweid, Richard

Softcover

ISBN 10: 0807848263 ISBN 13: 9780807848265

Publisher: The University of North Carolina Press, 1999

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 etouffee, jambalaya, and okra shrimp gumbo.

About this title

Review:

Entertaining and informative.

"Library Journal"

A publishing event to celebrate.

"The Southern Register"

"[An] informal, eminently readable book.

"Los Angeles Times Book Review""

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

"Newsday""

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

"New Orleans Times-Picayune""

ƯAn¨ 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"

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

"Newsday"

Synopsis:

Smitten by a love of hot peppers, journalist Richard Schweid travelled to the capital of the US 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. At once an entertaining exploration of the history and folklore that surrounds hot peppers and a fascinating look at the industry built around the fiery crop, this text 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 25 recipes for such delicious spicy dishes as crawfish etoufee, jambalaya, and okra shrimp gumbo.

About this edition

• Publisher: The University of North Carolina Press
• Publication date: 1999
• ISBN 10: 0807848263
• ISBN 13: 9780807848265
• Binding: Paperback
• Number of pages: 182