Hot Peppers

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 <i>capsicum</i> (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.<br/><br/>This edition of <i>Hot Peppers</i> has been thoroughly updated and includes some twenty-five recipes for such deliciously spicy dishes as crawfish étouffée jambalaya and okra shrimp gumbo.