商品簡介
A beautiful culinary and ethnobotanical survey of the punch-packing
ingredient central to today's multi-cultural palate, with 40 pan-Latin recipes
from a three-time James Beard Award-winning author and chef/restaurateur.
From piquillos and shishitos to padrons and poblanos, sales of 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 250 varieties (with physical description, tasting notes, uses for cooks,
and beautiful botanical portraits for each). Following the cook's gallery of varieties,
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.
作者簡介
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.
