Free PDF Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books), by Richard Schweid
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Hot Peppers: The Story of Cajuns and Capsicum (Chapel Hill Books), by Richard Schweid
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Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.
This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish etouffee, jambalaya, and okra shrimp gumbo.
- Sales Rank: #1700618 in Books
- Brand: Brand: The University of North Carolina Press
- Published on: 1999-11-08
- Released on: 1999-11-08
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x .41" w x 5.75" l, .59 pounds
- Binding: Paperback
- 182 pages
- Used Book in Good Condition
Review
Entertaining and informative.
"Library Journal"
A publishing event to celebrate.
"The Southern Register"
"[An] informal, eminently readable book.
"Los Angeles Times Book Review""
"There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker."
"Newsday""
"It no doubt contains more information about the culture, processing and use of red peppers than any other single source.
"New Orleans Times-Picayune""
ÝAn¨ informal, eminently readable book.
"Los Angeles Times Book Review"
It no doubt contains more information about the culture, processing and use of red peppers than any other single source.
"New Orleans Times-Picayune"
[An] informal, eminently readable book.
"Los Angeles Times Book Review"
There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the "New Yorker".
"Newsday"
Review
Like [John] McPhee, Schweid proves that, for those willing to look, behind the smallest of subjects may lurk a complex, far-reaching story.--Philadelphia Inquirer
An easy-going, easy-reading history, examination, and celebration of the hot peppers grown in the oily, salty soil around New Iberia, La. This biography of a remarkable spice is salted with plenty of fact and anecdote about the Cajun culture of the pepper belt and recipes to tempt the pepperphile.--Denver Post
Schweid is a fine writer, blessed with keen powers of observation . . . but his true forte is in telling the stories of New Iberia's working-class Cajuns. . . . with compassion and grace. . . . A publishing event to celebrate.--The Southern Register
My mama, a fine Louisiana Frenchwoman, taught me to cook. She used to say, 'When the Lord made Louisiana, he must have been laughin'. . . . It's filled with so many wonderful things.' Like the hot peppers that thrive in our rich delta soil, life in Louisiana has a flavor like nowhere else.--Justin Wilson, Cajun cook and humorist
Entertaining and informative.--Library Journal
Hot Peppers blends facts, humor and history; its casual but informative narrative style is so enjoyable, one wonders how such a (seemingly) small subject could possibly turn out to be so interesting.--Seattle Post-Intelligencer
[An] informal, eminently readable book.--Los Angeles Times Book Review
In addition to offering entertaining reading . . . it no doubt contains more information about the culture, processing and use of red peppers than any other single source.--New Orleans Times-Picayune
This is a very special travel book packed with information and even a few good recipes. There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the New Yorker.--Newsday
From the Inside Flap
A newly revised edition of Richard Schweid 's memorable account of the history and folklore of hot peppers and the hot sauce industry in the Cajun country of Louisiana. Includes some twenty-five recipes for such deliciously spicy dishes as crawfish touff, jambalaya, and okra shrimp gumbo.
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