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The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen
by Jean Andrews
University of North Texas Press, 2005 eISBN: 978-1-57441-405-9 | Paper: 978-1-57441-193-5 Library of Congress Classification TX803.P46A524 2005 Dewey Decimal Classification 641.6384
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TABLE OF CONTENTS
Contents Foreword Preface Part I. A. What is a Pepper? 1. Origin and Discovery 2. Origin and Use of Name 3. Nutritional Information 4. Capsaicin (CAPS) 5. Aroma, Flavor, and Color 6. Why Chili Pepper Lovers Love Chili Peppers B. Look at Me! Cultivar Descriptions 1. Banana Pepper 2. Bell Pepper 3. Cayenne 4. Cherry 5. Chile de _rbol 6. Chiltepín 7. Cubanelle 8. Guajillo, dried; Mirasol, fresh 9. Habanero 10. Jalapeño 11. 'New Mexican Chile' (Anaheim) 12. Pasilla, dried: Chilaca, fresh 13. Pepperoncini 14. Pimento 15. Poblano, fresh; Ancho and/or Mulato, dried 16. Rocoto 17. Serrano 18. Tabasco C. Peppers on Your Plate 1. Selection and Use a. Dried b. Storage c. How to Use Fresh Peppers d. How to Use Dried Peppers 2. Ingredients and Terms a. Prepared Pepper Products b. Ingredients c. Cooking Notes d. Substitutions for Ingredients Part II A. Recipes 1. Appetizers, Salads, and Soup 2. Breads, Savory Tarts, and Pastas 3. Meat, Fowl, and Seafood 4. Vegetables 5. Sauces, Spreads, and Dressings 6. Desserts 7. Relishes, Chutney, Preserves, and Condiments Nutritional Notes Annotated Bibliography Index
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Nearby on shelf for Home economics / Cooking:
9781861897947
9780817320652 | |
Contents Foreword Preface Part I. A. What is a Pepper? 1. Origin and Discovery 2. Origin and Use of Name 3. Nutritional Information 4. Capsaicin (CAPS) 5. Aroma, Flavor, and Color 6. Why Chili Pepper Lovers Love Chili Peppers B. Look at Me! Cultivar Descriptions 1. Banana Pepper 2. Bell Pepper 3. Cayenne 4. Cherry 5. Chile de _rbol 6. Chiltepín 7. Cubanelle 8. Guajillo, dried; Mirasol, fresh 9. Habanero 10. Jalapeño 11. 'New Mexican Chile' (Anaheim) 12. Pasilla, dried: Chilaca, fresh 13. Pepperoncini 14. Pimento 15. Poblano, fresh; Ancho and/or Mulato, dried 16. Rocoto 17. Serrano 18. Tabasco C. Peppers on Your Plate 1. Selection and Use a. Dried b. Storage c. How to Use Fresh Peppers d. How to Use Dried Peppers 2. Ingredients and Terms a. Prepared Pepper Products b. Ingredients c. Cooking Notes d. Substitutions for Ingredients Part II A. Recipes 1. Appetizers, Salads, and Soup 2. Breads, Savory Tarts, and Pastas 3. Meat, Fowl, and Seafood 4. Vegetables 5. Sauces, Spreads, and Dressings 6. Desserts 7. Relishes, Chutney, Preserves, and Condiments Nutritional Notes Annotated Bibliography Index
If you are a student who cannot use this book in printed form, BiblioVault may be able to supply you with an electronic file for alternative access.
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