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The Peppers Cookbook : 200 Recipes from the Pepper Lady's Kitchen
Jean Andrews begins with how to select peppers (with an illustrated glossary), how to store and peel them, and how to utilize various cooking techniques to unlock their flavours. The book features a section on nutrition and two indexes, one by recipe and one by pepper type.
| Autor principal: | |
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| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Denton :
Univ Of North Texas Press,
2005.
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| Colección: | Book collections on Project MUSE.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page
- Copyright
- Contents
- Foreword
- Preface
- PART I
- What is a Pepper?
- 1. Origin and Discovery
- 2. Origin and Use of Name
- 3. Nutritional Information
- 4. Capsaicin (CAPS)
- 5. Aroma, Flavor, and Color
- 6. Why Chili Pepper Lovers Love Chili Peppers
- Look at Me! Cultivar Descriptions
- 1. Banana Pepper and Hungarian Wax
- 2. Bell Pepper
- 3. Cayenne
- 4. Cherry
- 5. Chile de Árbol
- 6. ChiltepÍn
- 7. Cubanelle
- 8. Guajillo, dried
- Mirasol, fresh
- 9. Habanero
- 10. JalapeÑo
- 11. Long Green/Red Chile (Anaheim)
- 12. Pasilla, dried.
- Chilaca, fresh
- 13. Pepperoncini
- 14. Pimento
- 15. Poblano, fresh
- Ancho and/or Mulato, dried
- 16. Rocoto
- 17. Serrano
- 18. Tabasco
- Peppers on Your Plate
- 1. Selection and Use
- a. Dried
- b. Storage
- c. How to Use Fresh Peppers
- d. How to Use Dried Peppers
- 2. Ingredients and Terms
- a. Prepared Pepper Products
- b. Ingredients
- c. Cooking Notes
- d. Substitutions for Ingredients
- PART II
- Recipes
- 1. Appetizers, Salads, and Soups
- 2. Breads, Savory Tarts, and Pastas
- 3. Meat, Fowl, and Seafood
- 4. Vegetables, Casseroles, and SoufflÉs.
- 5. Sauces, Spreads, Dressings, and Pestos
- 6. Desserts! Desserts! Desserts!
- 7. Relishes, Chutneys, Preserves, and Condiments
- Notes on Nutrition
- Annotated Bibliography
- Subject Index
- Recipe Index.