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A BEAUTIFUL CULINARY AND ETHNOBOTANICAL SURVEY OF THE PUNCH-PACKING INGREDIENT CENTRAL TO TODAY'S MULTI-CULTURAL PALATE, WITH MORE THAN 40 PAN-LATIN RECIPES FROM A THREE-TIME JAMES BEARD AWARD-WINNING AUTHOR AND CHEF-RESTAURATEUR. FROM PIQUILLOS AND SHISHITOS TO PADRONS AND POBLANOS, THE POPULARITY OF CULINARY 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 NEARLY 200 VARIETIES (WITH PHYSICAL DESCRIPTION, TASTING NOTES, USES FOR COOKS, AND BEAUTIFUL BOTANICAL PORTRAITS FOR EACH). FOLLOWING THE COOK'S GALLERY OF VARIETIES, MORE THAN 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.
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