Hot Sauce Lovers

cortezhill says:

Plain, pickled, or in hot sauces, three-quarters of the world’s population like peppers and like them hot. Tennessee reporter Richard Schweid has followed the American use of hot peppers to their source, New Iberia, Louisiana, where the capsicum thrive on the oily salty soil as nowhere else. Besides being home to the hot pepper sauces of McIlhenny and B.J. Trappey, New Iberia is also Cajun country, where the soft lilt of the language can be heard sung over the music of a zydeco band, co-existing with the combines of agribusiness and the boom (and bust) of offshore “oil patches.” Keeping his journalist’s eye on the pepper, Schweid follows it to New England herbalists, Columbus, and its uses by the Aztecs and the Mayans. With recipes like Okra Shrimp Gumbo from the New Oreans School of Cooking compiled exclusively for this edition, HOT PEPPERS is a treat for all the senses.

— from book’s back cover
Rating: 5 / 5