presilla

A beautiful culinary and ethnobotanical survey of the punch-packing
ingredient central to today’s multi-cultural palate, with 40 pan-Latin recipes
from a three-time James Beard Award-winning author and chef/restaurateur.
From piquillos and shishitos to padrons and poblanos, sales of 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 250 varieties (with physical description, tasting notes, uses for cooks,
and beautiful botanical portraits for each). Following the cook’s gallery of varieties,
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.