The Chile Pepper Bible: From Sweet to Fiery & Everything in Between - Cookbook Review of a Beautiful Collection of Recipes for Pepper Lovers

Cookbook Review of a Beautiful Collection of Recipes for Pepper Lovers

When it comes to cooking, chile peppers are one of the most exciting ingredients you can use. Heck, it doesn’t even have to involve actual cooking. This summer, I discovered just how much better tossed salads were with chile peppers than without them. Some of my favorite chiles make salads extra special .. Cherry peppers, Fresno Peppers, Bell Peppers, and Banana Peppers – I’ve honestly lost all interest in salads that don’t have at least one chile pepper on board.

Other favorites are Chipotles, Ancho peppers, and jalapenos. I have to watch myself because left to my own devices I’d put anchos or jalapenos in everything  from eggs to tomato soup.

The Chile Pepper Bible is the best collection of Chile Pepper recipes I’ve ever seen. Not only does the author include a valuable lesson in all things chiles, she has rounded up 250 recipes that you’re going to turn to again and again.

I really love the charts in the front of the book that give a physical description, brief overview, and heat level of the various chiles. I will consult this regularly – I am forever Googling and trying to determine if this pepper is too hot or if that pepper will produce the desired effect. This will be invaluable to me.

Some of the Recipes Include:

• Chinese Hot and Sour Mushroom Soup
• Guacamole
• Egyptian Hummus
• Deviled Eggs
• Spicy Sizzling Shrimp
• Portuguese-Style Seafood with Rice
• African peanut Stew
• New World Arroz Con Pollo
• Grilled Turkey Burgers with Chipotle Mayo
• Buffalo Chicken Wings
• Catalan Meatballs
• Mexican Meatballs
• Bobotie
• Beef Fajitas
• Thai-Style Grilled Beef Salad
• Peppery Black Bean Soup
• And many more – 250 recipes in all

I love that each recipe comes with “Tips” and greatly (make that GREATLY) appreciate the fact the author has taken the time to label the Gluten-Free Friendly Recipes as such. The vast, vast majority of the recipes have this label. The ones that do not can, of course, be easily adjusted with gluten free substitutions.

Contrary to popular belief, a pepper does not need to make your eyes water or start a fire in your mouth to qualify as a chile. Chile is simply the common name for the fruit of the capsicum plant. Chiles come in a wide variety of colors, shapes and flavors.

This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through the many varieties of chiles and provides absorbing information on everything from the historical and geographic origins of chiles, information on The Scoville Scale (it measures the hotness of a chile and was invented by Wilbur Scoville), health benefits and finally, 250 delicious and inventive recipes.

From fiery Tex-Mex inspired meals to savory and sweet Thai, this collection of recipes are sure to make you a lover of all things chile!

Here’s just a tempting sample of the dishes that await you:

• Appetizers like Cheese Arepas, Fresh Cucumber Kimchi, Guacamole, Indian-Style Roti are the perfect jumping off point for any dinner and sumptuous soups like Mulligatawny, Thai Coconut Chicken and Pepper Black Bean Soup bring warmth and comfort on a cold winter’s day.

Chiles add their wonderful and distinctive flavor to fish and seafood and this is highlighted beautifully in Jamaican-Style Fish Cakes, Paella, Shrimp Creole, Bahia-Style Chowder. And Judith’s beef and veal recipes marry beautifully with chiles — resulting in delectable Mexican Meatballs, Chinese Beef with Orange, Beef Fajitas and Ropa Vieja.

There are also recipes for sides, fresh salsas, sambals and chutneys, not to mention sauces, marinades, dressings and condiments.

You’re sure to enjoy the wealth of information and recipe in this book that’s dedicated to the delights of chiles.

From the Back Cover:  Mexican, Middle Eastern, Chinese, and Thai; chiles in ice cream, chiles and chocolate, chiles with cheese – these are just a few of the cuisines and mouthwatering combinations you’ll find in this book. You will also learn about the intriguing history of this plucky little plant and share in its abundant, fascinating lore. Discover the myriad ways chiles are used, not only around the world but also within individual recipes, which maximize their flavor potential by balancing complex notes, such as fruity, pungent, smoky and sweet. With a delicious range of dishes, from salsas to chilis to desserts, this hugely engaging and informative book will make you a lover of all things chile.

The Chile Pepper Bible author Judith Finlayson is a best-selling author whose lifelong love of food and passion for cooking has translated into sales of more than 1 million cookbooks. Visit her at www.judithfinlayson.com.

Find The Chile Pepper Bible on Amazon – click the link for more information.

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