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Rating: 
Summary: Nice little book......
Review: I'm still trying to find the definitive pepper book, and TOO MANY PEPPERS by Dave De Witt is not that book. I began growing hot peppers this season, and would like to find a book a step up from the EDIBLE PEPPER GARDEN by Rosalind Creasy which although an interesting and colorful book with garden tips and a few recipes is not nearly comprehensive enough. DeWitt's book includes a few pages on growing peppers, but is more about what to do with peppers after you have them in hand. Unfortunately, the peppers one purchases are not nearly as fresh and good as those one can grow. This is a nice little cookbook (less than 100 small pages), spiral bound with recipes printed on pages that will withstand splatters. The book covers freezing peppers (mash, sauce chutney, Gazpacho, stew); making powders, pastes, and sauces; smoking peppers (salsa, hot sauce, Chipotle, baked beans); pickling peppers alone or in combination with other vegetables such as squash, onions or beans; and preservation in the form of vinegars, oils, liquors, condiments such as Jalepeno Mustard and jelly and Chile butter. I have to give the book three stars because there are no color photographs. If you can imagine Habaneros, Jalapenos, and Serranos in black and white, you get the picture.
Rating:
Summary: Nice little book......
Review: I'm still trying to find the definitive pepper book, and TOO MANY PEPPERS by Dave De Witt is not that book. I began growing hot peppers this season, and would like to find a book a step up from the EDIBLE PEPPER GARDEN by Rosalind Creasy which although an interesting and colorful book with garden tips and a few recipes is not nearly comprehensive enough. DeWitt's book includes a few pages on growing peppers, but is more about what to do with peppers after you have them in hand. Unfortunately, the peppers one purchases are not nearly as fresh and good as those one can grow. This is a nice little cookbook (less than 100 small pages), spiral bound with recipes printed on pages that will withstand splatters. The book covers freezing peppers (mash, sauce chutney, Gazpacho, stew); making powders, pastes, and sauces; smoking peppers (salsa, hot sauce, Chipotle, baked beans); pickling peppers alone or in combination with other vegetables such as squash, onions or beans; and preservation in the form of vinegars, oils, liquors, condiments such as Jalepeno Mustard and jelly and Chile butter. I have to give the book three stars because there are no color photographs. If you can imagine Habaneros, Jalapenos, and Serranos in black and white, you get the picture.
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