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| chile pepper magazine: Heat Wave! Dave DeWitt, Nancy Gerlach, 1995 This collection of 200 recipes culled from past issues of Chile Pepper magazine ranges in intensity from subtly piquant to scorching, and includes traditional dishes, classics, and original creations from the magazine's contributors. Sidebars, quotes, notes, or anecdotes highlight each page, providing readers with fascinating trivia and facts about this popular food. |
| chile pepper magazine: Chile Peppers Dave DeWitt, 2020-09-15 The domestication of the wild chile -- New world chile cuisines, part 1: the Caribbean -- New world chile cuisines, part 2: Latin America -- The spicy US states -- Paprika and Europe -- Africa loves the bird's eye -- The country of curries -- Record heat in Asia -- Hot means healthy -- Chiles become legendary. |
| chile pepper magazine: The Complete Chile Pepper Book Dave DeWitt, Paul W. Bosland, 2009 Chile peppers are hot--they add culinary fire to dishes from a variety of cuisines and inspire near-fanatical devotion in vegetable gardeners and collectors. The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts. This gorgeously illustrated, must-have reference for pepper-obsessed gardeners and cooks. |
| chile pepper magazine: Chile Peppers Beth Hanson, Brooklyn Botanic Garden, 1999 Some of the foremost horticulture and food experts in America have joined forces to produce the first chile pepper book specifically for gardeners. This indispensable guide teaches the history of the chile, the science behind their heat, why people keep coming back for more, and the remedies used to cure the diseases and pests afflicting chile pepper plants. Amateur and experienced gardeners alike will learn to grow many different varieties, indoors and out, and will be able to cook up a fiery feast using their homegrown chiles. The beautiful color photographs make species identification easy, and the list of seed retailers is a handy reference for every gardener. |
| chile pepper magazine: Special Reference Briefs , 1983 |
| chile pepper magazine: Chile Peppers Dave DeWitt, 2020-09-15 For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes. |
| chile pepper magazine: Vegetables and Fruits , 1998 |
| chile pepper magazine: New Mexican Chiles Dave DeWitt, 2020-11-12 As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable.To help chefs and diners get the most from this unique chile's great taste-without an overpowering pungency-Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more-topped off with dozens of delicious recipes for dishes, courses, and meals of every kind. |
| chile pepper magazine: Spice & Ice Kara Newman, 2012-04-20 From New York City to Los Angeles, top bars are serving up cocktails spiced with chiles, wasabi, ginger, and other fieryflavors. Spice & Ice brings this trend to the home bar with recipes for 70 tongue-tingling drinks, including Wasabi-tinis and Jumpin' Juleps. As the author of the High Spirits column for Chile Pepper magazine, Kara Newman is the perfect coach for crafting beverages that bite. Don't worry: these beverages may be peppery and warming, but they're not too hot to handle! With suggestions for food pairings, facts about chile peppers, and tips on building a spicy liquor cabinet, Spice & Ice is a must-have for cocktail enthusiasts and chileheads! |
| chile pepper magazine: The Whole Chile Pepper Book Dave DeWitt, Nancy Gerlach, 1990 The editors of The Whole Chile Pepper magazine present the definitive book on chile peppers--history, lore, and over 150 tongue-tingling, throat-scorching recipes. Includes a field guide with full-color photos identifying 27 often-confusing varieties of peppers; extensive gardening and preservation instructions; mail-order and seed sources; the latest health claims; and more. |
| chile pepper magazine: Chile Pepper Fever Susan Hazen-Hammond, 1993 |
| chile pepper magazine: The Chile Pepper Encyclopedia Dave Dewitt, 1999-03-17 The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted chile-heads will be satisfied. The encyclopedia is researched and written by Dave Dewitt, the country's foremost expert on hot and spicy foods and longtime editor-in-chief of Chile Pepper magazine. In addition to entries on chile species, culture, terminology, and agriculture, the encyclopedia includes more than one hundred fiery recipes like Madras Fried Chile Fritters from India and Jamaican Jerk Chicken Wings are sure to please any hot-and-spicy food lover. Black and white drawings and photographs, charts, and graphs appear throughout, and an eight page insert includes color photographs of dozens of varieties of chiles, invaluable for identification. The Chile Pepper Encyclopedia is an indispensable sourcebook for chile aficionados, gardeners, cooks, and anyone else who has a burning interest in fiery foods. |
| chile pepper magazine: Hot Sauce! Jennifer Trainer Thompson, 2012-04-24 If you can’t stand the heat, get out of the kitchen! From mild to blistering, renowned author Jennifer Trainer Thompson offers 32 recipes for making your own signature hot sauces, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup. Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn! |
| chile pepper magazine: Chili Madness Jane Butel, 2018-08-07 Calling all chiliheads! This revised edition of Jane Butel's instant classic includes more than 160 recipes to feed the irresistible passion and teach the methods to chili madness. These recipes are not only for chili, but for all kinds of delicious dishes that use chilies in some creative and unexpected ways. Included throughout are bits of legendary origins and spiritual beginnings, a chili rating scale, and cook-off lore. In addition, Jane guides you through parching and peeling your own dried pods and fresh peppers, the 10-Step Chili Fitness Plan, the controversy of beans vs no beans, and beef vs. pork. |
| chile pepper magazine: Peppers of the Americas Maricel E. Presilla, 2017-08-01 Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Reference & Technical A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today's multi-cultural palate, with 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. |
| chile pepper magazine: Vegetables and Fruits: A Guide to Heirloom Varieties and Community-Based Stewardship. Volume 1, Annotated Bibliography, Special Reference Briefs Series No. SRB 98-05, September 1998 , 1998 |
| chile pepper magazine: The Hot Sauce Cookbook Robb Walsh, 2013-05-14 From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook. |
| chile pepper magazine: Fruit, Fiber, and Fire William R. Carleton, 2021-06 Fray Francisco Atanasio Domínguez Award from the Historical Society of New Mexico New Mexico-Arizona Book Award Finalist in History For much of the twentieth century, modernization did not simply radiate from cities into the hinterlands; rather, the broad project of modernity, and resistance to it, has often originated in farm fields, at agricultural festivals, and in agrarian stories. In New Mexico no crops have defined the people and their landscape in the industrial era more than apples, cotton, and chiles. In Fruit, Fiber, and Fire William R. Carleton explores the industrialization of apples, cotton, and chiles to show how agriculture has affected the culture of twentieth-century New Mexico. The physical origins, the shifting cultural meanings, and the environmental and market requirements of these three iconic plants all broadly point to the convergence in New Mexico of larger regions--the Mexican North, the American Northeast, and the American South--and the convergence of diverse regional attitudes toward industry in agriculture. Through the local stories that represent lives filled with meaningful struggles, lessons, and successes, along with the systems of knowledge in our recent agricultural past, Carleton provides a history of the broader culture of farmers and farmworkers. In the process, seemingly mere marginalia--a farmworker's meal, a small orchard's advertisement campaign, or a long-gone chile seed--add up to an agricultural past with diverse cultural influences, many possible futures, and competing visions of how to feed and clothe ourselves that remain relevant as we continue to reimagine the crops of our future. |
| chile pepper magazine: The Essential Chile Sauce Guide Dave DeWitt, 2020-11-12 They're everywhere! Thirty years ago, the only liquid hot stuff you could find outside Louisiana was Tabasco Sauce, but now hundreds of brands are falling off the shelves and being sold online. The love of spicy foods has become a full-fledged movement, and hot sauces are at the molten core of this major culinary change. Now, Dave DeWitt has gone global to assemble this gourmet guide to the tastiest ways to indulge. From the nation's hotbeds through Latin American lava and the steamy Caribbean to the sauces of the spice route, DeWitt's rich range of recipes makes clear why hot sauces are more than a trend, more than a cuisine–they're a way of life! |
| chile pepper magazine: Vegetables and Fruits: Annotated bibliography , 1998 |
| chile pepper magazine: Native American Beadwork Theresa Flores Geary, 2006 Beadwork has been steadily gaining popularity among crafters, and no area of the genre garners more interest than the intricate designs of the Apache, Comanche, and Lakota peoples of the American Southwest, who use their designs to relate legends and pass down tribal lore. Here are 15 authentic projects using such traditional stitches as the flat and circular peyote stitches, the Comanche weave, free-form feathering, and more. Each project is accompanied by a rich explanation of how the colors, shapes, and combinations of materials interact to tell a story. Abundant color photographs and illustrations guide the reader through this unique art form. |
| chile pepper magazine: Top 100 Food Plants Ernest Small, 2009 This beautifully illustrated book reviews scientific and technological information about the world's major food plants and their culinary uses. An introductory chapter discusses nutritional and other fundamental scientific aspects of plant foods. The 100 main chapters deal with a particular species or group of species. All categories of food plants are covered, including cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, spices, beverage plants and sources of industrial food extracts. Information is provided on scientific and common names, appearance, history, economic and social importance, food uses (including practical information on storage and preparation), as well as notable curiosities. There are more than 3000 literature citations in the book and the text is complemented by over 250 exquisitely drawn illustrations. Given the current, alarming rise in food costs and increasing risk of hunger in many regions, specialists in diverse fields will find this reference work to be especially useful. As well, those familiar with Dr. Small's books or those with an interest in gardening, cooking and human health in relation to diet will want to own a copy of this book.--Publisher's web site. |
| chile pepper magazine: The Paradise Suite David Brooks, 2011-10-25 Originally published as: Bobos in Paradise: the new upper class and how they got there, 2000; and: On Paradise Drive: how we live now (and always have) in the future tense, 2004. |
| chile pepper magazine: On Paradise Drive David Brooks, 2004-06-02 The author of the acclaimed bestseller Bobos in Paradise, which hilariously described the upscale American culture, takes a witty look at how being American shapes us, and how America's suburban civilization will shape the world's future. Take a look at Americans in their natural habitat. You see suburban guys at Home Depot doing that special manly, waddling walk that American men do in the presence of large amounts of lumber; super-efficient ubermoms who chair school auctions, organize the PTA, and weigh less than their children; workaholic corporate types boarding airplanes while talking on their cell phones in a sort of panic because they know that when the door closes they have to turn their precious phone off and it will be like somebody stepped on their trachea. Looking at all this, you might come to the conclusion that we Americans are not the most profound people on earth. Indeed, there are millions around the world who regard us as the great bimbos of the globe: hardworking and fun, but also materialistic and spiritually shallow. They've got a point. As you drive through the sprawling suburbs or eat in the suburban chain restaurants (which if they merged would be called Chili's Olive Garden Hard Rock Outback Cantina), questions do occur. Are we really as shallow as we look? Is there anything that unites us across the divides of politics, race, class, and geography? What does it mean to be American? Well, mentality matters, and sometimes mentality is all that matters. As diverse as we are, as complacent as we sometimes seem, Americans are united by a common mentality, which we have inherited from our ancestors and pass on, sometimes unreflectingly, to our kids. We are united by future-mindedness. We see the present from the vantage point of the future. We are tantalized, at every second of every day, by the awareness of grand possibilities ahead of us, by the bounty we can realize just over the next ridge. This mentality leads us to work feverishly hard, move more than any other people on earth, switch jobs, switch religions. It makes us anxious and optimistic, manic and discombobulating. Even in the superficiality of modern suburban life, there is some deeper impulse still throbbing in the heart of average Americans. That impulse is the subject of this book. |
| chile pepper magazine: Sweet Heat Dave DeWitt, 2020-01-01 Since the ancient Mayas, sweet tastes and chiles have put their pleasure into a single palate-pleasing package. Now here's a guide to the most delicious ways you can yield to those same irresistible desires. |
| chile pepper magazine: 1,001 Best Hot and Spicy Recipes Dave DeWitt, 2016-11-26 Recipes for the most popular dishes from the collection of “the high priest of hot stuff,” the author of Chili Peppers and The Founding Foodies (Sam Gugino, James Beard Award-winning food journalist). For the past three decades, Dave DeWitt has devoted his life and career to chile peppers and fiery foods, and he publishes the huge Fiery Foods & Barbecue Central (fiery-foods.com), which includes hundreds of articles and thousands of recipes. This new book is composed of the very best dishes from DeWitt’s collection of chile pepper-laden recipes from around the world that he’s acquired on his travels, from colleagues, and by researching authentic, obscure, and out-of-print cookbooks. The book is loaded with a vast array of hot and spicy favorites, including a huge variety of soups, stews, chilis, and gumbos; a broad selection of barbecue dishes for the grill; and a lengthy list of meatless entrees and vegetable options. Included are not just hundreds of spicy main dishes, but also a surprising array of zesty beverages, desserts, and breakfasts. In some chapters in this book, the recipes are grouped by type of recipe; in the others, they are organized in the order of chile peppers’ spread around the globe: South and Central America, Mexico, the Caribbean, U.S.A., Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. The book is truly the very best the world has to offer in terms of great spicy foods “When it comes to hellfire, no one can turn up the heat like Dave DeWitt.” —Steven Raichlen, author of Project Smoke |
| chile pepper magazine: Prevention Magazine's the Sugar Solution Rosemary Ellis, 2006-01-01 |
| chile pepper magazine: How to Be A Chilli Head Andy Lynes, 2015-06-04 Welcome to the world of the chilli cult. All over the globe, people are getting together to grow chilli, taste chilli and make sauce hot enough to blow their heads off. Competition among chilli -growers is fierce, and tall tales of dastardly deeds abound. This sizzling-hot book is your essential guide to the chilli world, with inside information on where to find the tastiest varieties, where to eat the best chilli -packed street food, and the race to produce the hottest chilli ever known. Find out the secrets of chilli science - why a slug of water won't help when your mouth's on fire, what effect eating a super-hot chilli has on your body, and how do you measure how hot a chilli is? If you want to grow your own chilli, this book contains a wealth of foolproof cultivation tips, and, of course, there's a delicious selection of chilli recipes to make with your first harvest. Packed with features, facts and fun,How to Be a ChilliHeadis the perfect gift for the chilli obsessive in your life. Word count: 20,000 |
| chile pepper magazine: Mod Mex Scott Linquist, Joanna Pruess, 2007-10-01 “Scott Linquist offers a pinata full of flavors . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain’t sweet, [and the] chili has meat.” —New York Magazine Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. “Old Mexico meets modern cuisine with delectable results . . . The result is approachable, exciting, delicious food that satisfies any appetite. Beautiful four-color photographs, informative head notes, and sidebars throughout Dos Caminos Mod Mex complete the picture.” —Restaurant News Resource |
| chile pepper magazine: Prevention Magazine's the Sugar Solution Quick & Easy Recipes , 2006-01-01 |
| chile pepper magazine: The Year of Eating Dangerously Tom Parker Bowles, 2013-08-20 Fugu. Dog. Cobra. Bees. Spleen. A 600,000 SCU chili pepper. All considered foods by millions of people around the world. And all objects of great fascination to Tom Parker Bowles, a food journalist who grew up eating his mother's considerably safer roast chicken, shepherd's pie and mushy peas. Intrigued by the food phobias of two friends, Parker Bowles became inspired to examine the cultural divides that make some foods verboten or dangerous in the culture he grew up with while being seen as lip-smacking delicacies in others. So began a year-long odyssey through Asia, Europe and America in search of the world's most thrilling, terrifying and odd foods. Parker Bowles is always witty and sometimes downright hilarious in recounting his quest for envelope-pushing meals, ranging from the potentially lethal to the outright disgusting to the merely gluttonous—and he proves in this book that an open mouth and an open mind are the only passports a man needs to truly discover the world. |
| chile pepper magazine: The Tex-Mex Grill and Backyard Barbacoa Cookbook Robb Walsh, 2011-12-07 The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers, with recipes to bring this popular American regional cuisine to your home grill. Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes. The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta. |
| chile pepper magazine: The Founding Foodies Dave DeWitt, 2010-11-01 Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source! Food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders—like George Washington, Thomas Jefferson, and Benjamin Franklin—not only established America's political destiny, but also revolutionized the very foods we eat. Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Like many of today's foodies, they ardently supported sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Explore their passion for the land and the bounty it produced through an intriguing narrative, sprinkled with recipes that showcase their love of food and the art of eating that would ultimately become America's diverse food culture. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup |
| chile pepper magazine: Chasing Chiles Kurt Michael Friese, Kraig Kraft, Gary Paul Nabhan, 2011-03-16 |
| chile pepper magazine: Hydroponics J. Benton Jones Jr., 2016-04-19 Revolutionary hydroponic/soilless advances are being achieved by efficiently improving results with the application of new concepts, methods, and equipment. The new edition of a bestseller, Hydroponics: A Practical Guide for the Soilless Grower has been revised to reflect these advances with new chapters that provide essential information on greenh |
| chile pepper magazine: Dr. BBQ's Big-Time Barbecue Road Trip! Ray Lampe, 2007-06-12 From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. Dr. BBQ, has traveled the barbecue circuit and back again—and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In Dr. BBQ's Big-Time Barbecue Road Trip!, Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional recipes, crazy characters, and funny stories, this is one road trip not to be missed! It's time to eat with your hands (don't forget the paper towels!) with such mouth-watering recipes as: --Kansas City Style Brisket and Burnt Ends --Smoked Cornish Hens Cozy Corner Style --Barbecued Mutton ala Owensboro, Kentucky --Beef Ribs in the Style of Powdrell's BBQ --And much more! Written with the robust DR. BBQ flare, Dr. BBQ's Big-Time Barbecue Road Trip! is part cookbook, part witty travelogue, and part guidebook adventure—but all barbecue, all the time! |
| chile pepper magazine: Mexican-American Cuisine Ilan Stavans, 2011-09-22 Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present. Defining Mexican-American food is difficult due to its incredibly diverse roots and traditions. This unique style of cuisine varies significantly from Mexican and Latin American cuisines, fusing Native American and Hispanic influences stemming from three centuries of first Spanish and later Mexican rule. In Mexican-American Cuisine, renowned authority in Latino culture Ilan Stavans and 10 other experts in southwestern cuisine explore the food itself and associated traditions. The book presents nine scholarly essays that examine philosophical understandings of Mexican-American cuisine. Covering both platillos principales (main dishes) and postres (desserts), the authors serve up a sideboard of anthropological, ethnographic, sociological, and culinary observations. Essay topics include the boundaries between Mexican and Mexican-American food, the history and uses of the chile, and the derivations of Mexican cuisine. Readers are also treated to recipes and recommendations by 19th-century California chef Encarnación Pinedo who explores The Art of Cooking. |
| chile pepper magazine: Dead Folks Jon A. Jackson, 2014-12-09 Detective “Fang” Mulheisen returns in a rollicking thriller hailed as “a quirky, comic delight that brings to mind early Elmore Leonard” (Booklist). Detroit’s Det. Sgt. “Fang” Mulheisen is far from home and hunting for his seemingly unkillable nemesis, a hired gun named Joe Service, who survived a gunshot to the head and escaped a hospital with the help of his beguiling nurse. Joe is in Salt Lake City looking for his longtime lover and partner in crime, Helen Sedlacek, who is in hiding with millions in stolen mob money. The problem is, Joe’s injuries have left his memory a bit shaky—even if his skills with a gun are still rock solid—which leads to a whole lot of dead bodies in his wake. And those bodies leave a trail for Mulheisen to track his quarry. But there are a lot of other unpleasant people looking for Joe—all with itchy trigger fingers. And Mulheisen has to get between them all before his manhunt becomes a bloodbath. With a cast of unforgettably mad characters and an explosive climax, this is a “murderously funny” read you won’t be able to put down (Kirkus Reviews). |
| chile pepper magazine: New Mexico Chiles Kelly Culler (Urig), 2015-07-20 The author and filmmaker known as the “Chile Chica” serves up the pepper’s “role in New Mexico’s history, heritage, culture, and of course, cuisine” (SantaFe.com). To some, chile might be considered a condiment, but in New Mexico it takes center stage. Going back four centuries, native tribes, Spanish missionaries, conquistadors and Anglos alike craved capsicum, and chile became infused in the state’s cuisine, culture and heritage. Beloved events like the annual Fiery Foods Show bring together thousands of artisans specializing in chile. The Chile Pepper Institute at New Mexico State University devoutly researches the complexity of chile and releases carefully crafted varieties. Legendary farms like Jimmy Lytle’s in Hatch and Matt Romero’s in Alcalde carry on generations-old practices in the face of dwindling natural resources. Acclaimed restaurants continue to find inspiration in chile, from classic dishes to innovative creations. Join local author and award-winning documentary filmmaker “Chile Chica” Kelly Brinn Urig for the enchanting history of chile. “A colorful book loaded with photos, most taken by Urig as she traveled the state interviewing people and tasting traditional foods . . . The Chile Chica and her generation are the future of the chile industry if it’s to survive. Pay attention to them.” —Santa Fe Travelers “For both the film and the book she let chile and the people who grow it and cook it do the talking.” —Albuquerque Journal |
Home - Chile Travel
From the extreme north with the driest desert in the world to the austral south with eternal ice and inverted waterfalls, Chile is an invitation hard to refuse. Learn about tourism in Chile and be …
About Chile - Chile Travel
Did you know that Chile is a tricontinental country? Whether you are looking for tips to plan your trip or you are interested in learning more about Chile’s history and culture, here are some …
Chile Travel - Home
Desde el extremo norte con el desierto más árido del mundo, hasta el sur austral con hielos eternos y cascadas invertidas, Chile es una invitación difícil de rechazar. Conoce el turismo en …
The best cities in Chile according to what type of traveler you are
Mar 28, 2025 · If you’re prepared to go on your dream trip, we will show you the city in Chile that you must visit according to what type of traveler you are. Urban, bohemian fans of nature, …
Chilean cuisine: Why is it one of the best in the world? - Chile Travel
Jan 21, 2025 · Creole cuisine in Chile is filled with tradition and culinary heritage that comes from our native peoples like the Mapuche, Aymara, Rapa Nui, Atacameño, Quechua, Colla, …
Culture in Chile: a trip around its towns, museums and traditions
Dec 2, 2024 · Chile is the home of seven places declared World Heritage sites by the UNESCO, in addition to an important variety of museums and different experiences led by our indigenous …
Culture - Chile Travel
Learn about the history of Chile and the life of great characters, science, and important events. Become immersed in the Chinchorro culture and see the oldest mummies in the world in San …
7 world heritage sites in Chile you should visit - Chile Travel
May 28, 2024 · Did you know that Chile has seven places declared World Heritage Sites by UNESCO? These are locations of major cultural and natural importance, whose protection and …
Travel to Chile Plan - Chile Travel
Jan 17, 2024 · Check here the Travel to Chile Plan for all the information on the requirements and protocols to enter the country.
Exclusive vineyards in Chile: a luxury that makes the ... - Chile Travel
May 2, 2025 · Do you know the exclusive vineyards in Chile? In our country you can live luxury experiences with the best wines in the world.
Home - Chile Travel
From the extreme north with the driest desert in the world to the austral south with eternal ice and inverted waterfalls, Chile is an invitation hard to refuse. Learn about tourism in Chile and be …
About Chile - Chile Travel
Did you know that Chile is a tricontinental country? Whether you are looking for tips to plan your trip or you are interested in learning more about Chile’s history and culture, here are some facts to …
Chile Travel - Home
Desde el extremo norte con el desierto más árido del mundo, hasta el sur austral con hielos eternos y cascadas invertidas, Chile es una invitación difícil de rechazar. Conoce el turismo en Chile, y …
The best cities in Chile according to what type of traveler you are
Mar 28, 2025 · If you’re prepared to go on your dream trip, we will show you the city in Chile that you must visit according to what type of traveler you are. Urban, bohemian fans of nature, …
Chilean cuisine: Why is it one of the best in the world? - Chile Travel
Jan 21, 2025 · Creole cuisine in Chile is filled with tradition and culinary heritage that comes from our native peoples like the Mapuche, Aymara, Rapa Nui, Atacameño, Quechua, Colla, Diaguita, …
Culture in Chile: a trip around its towns, museums and traditions
Dec 2, 2024 · Chile is the home of seven places declared World Heritage sites by the UNESCO, in addition to an important variety of museums and different experiences led by our indigenous …
Culture - Chile Travel
Learn about the history of Chile and the life of great characters, science, and important events. Become immersed in the Chinchorro culture and see the oldest mummies in the world in San …
7 world heritage sites in Chile you should visit - Chile Travel
May 28, 2024 · Did you know that Chile has seven places declared World Heritage Sites by UNESCO? These are locations of major cultural and natural importance, whose protection and …
Travel to Chile Plan - Chile Travel
Jan 17, 2024 · Check here the Travel to Chile Plan for all the information on the requirements and protocols to enter the country.
Exclusive vineyards in Chile: a luxury that makes the ... - Chile Travel
May 2, 2025 · Do you know the exclusive vineyards in Chile? In our country you can live luxury experiences with the best wines in the world.
