Synopses & Reviews
Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and
capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.
This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish ŽtouffŽe, jambalaya, and okra shrimp gumbo.
Review
Entertaining and informative.
Library Journal
Review
A publishing event to celebrate.
The Southern Register
Review
There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the
New Yorker.
Newsday
Review
[An] informal, eminently readable book.
Los Angeles Times Book Review
Review
It no doubt contains more information about the culture, processing and use of red peppers than any other single source.
New Orleans Times-Picayune
Synopsis
Smitten by a love of hot peppers, journalist Richard Schweid traveled to the capital of the U.S. hot sauce industry, New Iberia, Louisiana. This is Cajun country, and capsicum (as hot peppers are known botanically) thrive in the region's salty, oil-rich soil like nowhere else. At once an entertaining exploration of the history and folklore that surround hot peppers and a fascinating look at the industry built around the fiery crop, Schweid's book also offers a sympathetic portrait of a culture and a people in the midst of economic and social change.
This edition of Hot Peppers has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish touffe, jambalaya, and okra shrimp gumbo.
Synopsis
A newly revised edition of Richard Schweid•s memorable account of the history and folklore of hot peppers and the hot sauce industry in the Cajun country of Louisiana. Includes some twenty-five recipes for such deliciously spicy dishes as crawfish ŽtouffŽ, jambalaya, and okra shrimp gumbo.
Synopsis
A publishing event to celebrate.
The Southern Register There is an ease and charm to Schweid's reporting, rather like that of Calvin Trillin of the New Yorker.
Newsday [An] informal, eminently readable book.
Los Angeles Times Book Review Entertaining and informative.
Library Journal It no doubt contains more information about the culture, processing and use of red peppers than any other single source.
New Orleans Times-Picayune
About the Author
Richard Schweid is a journalist and author who lives in Barcelona, Spain. His other books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Barcelona: Jews, Transvestites, and an Olympic Season, and The Cockroach Papers.
Table of Contents
CONTENTS
Acknowledgments
1. To New Iberia
2. In the Teche Hotel
3. Acadiana
4. Hot Sauce
5. Weighing and Paying
6. Picking Peppers
7. Boom and Bust
8. Money and Medicine
9. Custom
10. Killing the Pig
11. The Salt Mines
12. Genetics
13. Working the Atchafalaya
14. Adieu
Lagniappe
Bibliography
Index