Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor

Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor

by Maricel E. Presilla


View All Available Formats & Editions
Members save with free shipping everyday! 
See details


Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical"

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.

Product Details

ISBN-13: 9780399578922
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 08/01/2017
Pages: 352
Sales rank: 333,889
Product dimensions: 8.20(w) x 9.60(h) x 1.30(d)

About the Author

MARICEL PRESILLA is the chef-owner of two pan-Latin restaurants (Cucharama and Zafra) and a cooking atelier (Ultramarinos), president/founder of Gran Cacao Company (a cacao importer), a frequent contributor to Saveur, and a former medieval Spanish history professor (Rutgers). She has been profiled in the New York Times and Washington Post, and led the White House's Latin culture showcase in 2010. She was named the James Beard Best Chef Mid-Atlantic in 2012; her opus, Gran Cocina Latina: The Food of Latin America, won the James Beard Book of the Year in 2013; and she was inducted into the Beard Foundation's Hall of Fame in 2015.

Read an Excerpt


Excerpted from "Peppers of the Americas"
by .
Copyright © 2017 Maricel E. Presilla.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents


A Pepper Epiphany vii 

The Silent Gardeners 1 

Pepper Anatomy and Heat 13 

The Capsicum Clan 24 

Peppers into Words 41 

The World Travels of Peppers 66 

Gallery of Fresh Peppers 81 

Gallery of Dried Peppers 195 

Into the Pepper Garden 219 

Cooking with Peppers 227 

Resources 330

Customer Reviews