Free PDF Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, by Maricel E. Presilla
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Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, by Maricel E. Presilla
Free PDF Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, by Maricel E. Presilla
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Review
“Maricel is such an inspiring chef, and is so dedicated to understanding as much about the ingredients she uses as possible. This book is an amazing achievement and a resource that I will be using for years.” —José Andrés, chef/owner, minibar by José Andrés and ThinkFoodGroup “Maricel Presilla’s Peppers of the Americas is a deeply researched, eye-opening, beautiful guide to one of the world’s most intriguing foods.” —Harold McGee, author of On Food and Cooking “Maricel Presilla—the planet’s foremost authority on the cuisines of Latin America—has written the most definitive guide to peppers ever created. It is an essential book for every cook who cares about flavor.” —James Oseland, author of Cradle of Flavor and Top Chef Masters judge “In this thorough work, Maricel Presilla brings her fine scholarship to an ingredient that virtually all Americans use, deftly traveling a great distance and wresting clarity from complexity. A truly impressive book.” —Deborah Madison, author of Vegetable Literacy and In My Kitchen“Presilla is both “botanical sleuth” and chef, presenting a scholarly and stunning visual guide to peppers in this definitive guide.”—PW Starred Review"Our test kitchen's go-to chile pepper resource!"—Martha Stewart Living"Like Betty Fussell’s The Story of Corn, Presilla’s work is essential to our understanding of an ingredient that’s native to the Americas. It’s also absorbing and just plain fun: a hot summertime read for pepper people everywhere."—Atlanta Journal-Constitution “There’s an astounding amount of information here—historical, botanical, and even linguistic. It almost accidentally functions as a crash course in food archaeology, and contains an explainer on the hot hot heat of capsacin, the compound that makes food spicy. And somehow Presilla manages to present the vast majority of this potentially very dry subject matter almost conversationally, as though she is walking you through her backyard pepper pots, glass of wine in hand, telling you anecdotes about each. … The whole package is enough to make me reconsider single subject cookbooks. While I still think some can veer flabby, afterthoughts of publishers’ trying to plug up gaps in their catalog, Peppers of the Americas is different. Scholarly, even. And anything that manages to be well-researched and charming will always have a spot on my bookshelves—especially when it’s a book as spicy as this one.” —Paula Forbes, Food52"You don’t expect a botanical ethnography on peppers to send shivers up your spine, but Peppers of the Americas does just that. With academic rigor, Presilla examines the Capsicum genus’ pre-Hispanic origins, delving headlong into the epic collision between the Old and New World that sent peppers across the globe."—NBCNews.com"For the chile lover, the pepper obsessive and the cook who wants to learn everything there is to know about a single subject, this is the book."—NPR's Here & Now Best Cookbooks of 2017
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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.
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Product details
Hardcover: 352 pages
Publisher: Lorena Jones Books; 1st Edition edition (August 1, 2017)
Language: English
ISBN-10: 0399578927
ISBN-13: 978-0399578922
Product Dimensions:
8.3 x 1.2 x 10.3 inches
Shipping Weight: 0.8 ounces (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#157,396 in Books (See Top 100 in Books)
The author is a chef who grows peppers. Who cooks with peppers. Who loves peppers. And who has written a big, lovely, book about peppers.She starts with the early cultivation starting in South America. Then comes some botanical information about peppers. Next, Columbus arrives, and peppers spread around the world and become integral parts of many cuisines.Following this background comes an encyclopedic section, covering first fresh peppers and then dried peppers. While a great reference, you'll have to be really hard core to simply read it through.She then discusses growing peppers, although her experiences are based on the limited growing season in New Jersey. As a Southern Californian I can grow peppers as perennials, and have had plants last for years, sometimes even fruiting in the winter.She also covers buying fresh peppers, drying fresh peppers, and buying dried peppers.And, of course, cooking with peppers. Both general advice and also recipes, including sauces, condiments, and full up dishes.Oh, did I mention the book is full of wonderful color pictures? Mostly of peppers, of course!The author's love of peppers infuses the book. If you love peppers you'll want this book.I received a copy for review from the publisher, but ordered a copy of the final version for my library.
If you are interested in peppers and grow numerous varieties like I do, then this book is a must read. Like the author, I live in N.J. and grow all my peppers in containers of varying sizes. I also dry peppers and pickle them for future use. Cooking with the peppers I grow is a must. Chef Presilla covers all these topics in this well illustrated and well written book. A welcome addition to any library devoted to food.
I loved everything about this book. It is comprehensive; Ms Presilla is clearly an expert. It is a great reference, a great history, and well written enough to be entertaining reading. Histories and background always help me connect the dots as I learn to understand the properties of peppers and how they may be combined. Highly recommended for any pepper fan. She also discusses the various names of these fantastic foods, so while I have been calling them chiles since I live in Colorado, but chile has so many variants and is used in a relatively narrow geographic and ethnic area/group.
I got excited when I saw that Maricel Pressila had written a new book, as I was familiar with some of her previous works: Her “Gran Cocina Latina: The Food of Latin America†from 2012 is awesome and almost overwhelming in its magnitude. After reading it, I knew that Pressila was an author whose works I would always devour. Her books are some of the most detailed, involved, comprehensive and descriptive works you could possibly come across. Her books are meaty and jam-packed with invaluable and trustworthy information. Her writing is solid and thoughtful and personable. When I saw the topic of this new effort is peppers, I was thrilled, and I pre-ordered a copy knowing it was a book I needed in my personal library. In all my nuanced, provocative and improvised cooking--hot and spicy or savory fruity--I am, truly am, a pepper person. The topic of this book is very important to me, and I am very aware of it and peppers' influence on me and my style of cooking--has been that way for many, many decades and will be until the day I stop eating.I have to shout it to you: I have not been disappointed in Peppers of the Americas!Before I delved into the book, I first went looking for mention of my favorite—and somewhat obscure—pepper. It’s not a hot one, and from my Caribbean background, I know it as aji dulce. And of course--as I trusted it would be--it was right there listed in the index with three references and two recipes! And one of those two recipes is a variation on one I make when I am missing the Islands and willing to dip into my dwindling bag of aji dulce from the freezer. I thought: If this book has aji dulce in it, it is very comprehensive. I very seldom find it mentioned in Latin cookbooks. Presilla's descriptive words on dulce aji are right on. And there are pictures, too.I mention my personal favorite pepper and how I found it in this book for one reason: You have your personal favorite(s), too. And you will go looking for it/them in this book. And I’m pretty positive you will find them listed—with recipes, with interesting information and descriptive words, with pictures.And, like me, after being assured that your favorites were not forgotten, you will read through the book and learn about all the others. It is a comprehensive book. It is a beautiful book. If you love your peppers—hot or sweet—chili head or pepper lover, cook or gardener, or a combo of all—you will be happy with this book.It is a reference book and it is a cookbook. I know I will refer to it over and over again. It is beautiful enough to be considered a cocktail table book. It is not dull, nor is it dry: It is bursting with color and luscious and mouth-watering descriptions.The book delves into the history of peppers, beginning in prehistoric Bolivia and continuing through their travels throughout the world, and into research in the present. You will learn pepper anatomy, and learn about their heat. There are pictures of the fruit, the flower, and the seeds. You will learn something about how to identify the different members of the capsicum family.Photography and drawings are beautiful and varied. Pictures are clear and large enough to see details.You will find an excellent photo for each fresh and dried pepper, along with its history, description of the plant, its heat and flavor, and how best to use it.There is a chapter with helpful hints for growing peppers, and one for “cooking with peppersâ€. Very helpful to me are the instructions for drying peppers and grinding into powders and roasting them, making pepper vinegars, fermenting hot peppers, and making other pepper condiments. (I especially liked the pepper-spiced pineapple vinegar, with vinegar made from fermenting strips of pineapple skin.)It may not seem like 40 recipes is a lot, but considering that Presilla provides a wealth of information regarding techniques I mention in the previous paragraph, potential is there for way more than forty recipes. As I read, creative thoughts were pounding and swirling around in my head! And when I counted, there were more than 50, with some recipes within recipes.There is a decent bibliography and a thorough index. There is an invaluable page of resources, too.
I love to cook. Most of my friends are afraid to eat peppers due to the heat. Some turn slightly red and begin to sweat when eating a pepper. I have not met anyone who is able to differentiate between the various types of peppers and cares to talk about the flavor variations. This book gave me some great insight into the world of peppers and tweaked my curiosity enough to try the different peppers found in local stores. The book is not written so much for botanists or scientists, but for the pure pleasure of enjoying peppers. If you are curious about food and spices, this is a great read.
An engaging culinary history of peppers in the Americans, particularly Latin America, with gardening information and recipes.
Fabulous book! I learned so much about peppers. Photos are well done and they are a wonderful teaching tool for a person whowants to learn about peppers and all their various qualities. Thank you to Maricel Presilla for your thoughts, experiences, stories and for putting this book together!
A beautiful coffee table presentation filled with insights and facts as well as well done presentations of the expanding visibility of the varieties present in the Americas. A welcome expansion and sequel to Andrew's early work
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