The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking by Dave DeWitt
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In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find. Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation. The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities.

Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chile on earth. Confused about the identity of those chile peppers you bought? The authors' clear photographs and precise descriptions will clear up the mystery.

The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

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Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks)

Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks)
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As a foodie, New Yorker fan, and lover of good writing (I'm a professional journalist/writer), this turned out to be one of my favorite books of ALL TIME. This book represented so many different eras in food and culture. A masterful collection of the best food essays and articles ever written.

Secret Ingredients: The New Yorker Book of Food and Drink (Modern Library Paperbacks)

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Vegetarian 5-Ingredient Gourmet

Vegetarian 5-Ingredient Gourmet by Nava Atlas
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I have been vegetarian(ovo-lacto) for over 10 years and I have plenty of vegetarian cookbooks, but this one will be a big workhorse in my kitchen. I am a mom and I work outside the home as well, and this book has given me hope and inspiration to get out of the "sandwich-pizza-frozen dinner" slump that I've been in. All the recipes in this book call for only 5 ingredients, but there are endless ways that you can change or add to the recipes. I made two of the recipes tonight and both came out really well (Cabbage, Carrot & Apricot Slaw and Red Pepper and Corn Quesadillas). Also, the prep didn't take that much time or require a lot of clean up. Many recipes can be made using fresh convienience foods like pre-shredded or chopped veggies and canned broth and tomatoes. There are a few recipes for kids and also menu suggestions for dinner, parties and potlucks. I think that this is a very well thought out addition to anyone's kitchen library.

Vegetarian 5-Ingredient Gourmet

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The 5 in 10 Dessert Cookbook: 5 Ingredients in 10 Minutes or Less

The 5 in 10 Dessert Cookbook: 5 Ingredients in 10 Minutes or Less by Natalie Hartanov Haughton
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The author of 365 Great Chocolate Desserts presents 150 desserts, such as Waffle Banana Sundaes and Cinnamon Quesadillas with Fruit Salsa, requiring five or fewer ingredients and ten minutes or less to prepare. 50,000 first printing. $25,000 ad/promo.

Buy used from: $0.01 The 5 in 10 Dessert Cookbook: 5 Ingredients in 10 Minutes or Less

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Cooking by Ingredient : The Flavor Bible: The Essential Guide to

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Bought this book w/o a whole lot of information about it. Can't believe it -- I now have the resource I've been looking for --

I'm a cook with some years of experience, a huge cookbook collection, a list of classes taught by renowned experts and cookbook writers, and still I yearned for a reference that gave me the info on what goes with what (w/o me researching my whole library or classnotes. I guess I need "permissions" and this book gave it to me.

Tonight I made redfish (snapper in the book) with a crust of almonds, chives, parsley and dill (methodology learned in all those classes). Served w a favorite zuchinni recipe that included the "go-to" ingredients for snapper, and roasted potatoes with light sprinkling of rosemary and salt (again, a "go-to" herb for the main dish).

It wasn't overkill (my worry) -- it just plain worked and I did it w/o a single recipe. Cut my cooking time in half and raised my personal culinary "thermometer" by a ton of degrees.

If you cook, know methodology and are looking for a silent but knowledgeable help in the kitchen, buy this book. It's a gem!!!

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