Hot Peppers: The Story of Cajuns and Capsicum

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 etouffee, jambalaya, and okra shrimp gumbo.

Author: Richard Schweid
Publisher: University of North Carolina Press
Published: 11/08/1999
Pages: 182
Binding Type: Paperback
Weight: 0.59lbs
Size: 9.26h x 5.57w x 0.48d
ISBN: 9780807848265

About the Author
Schweid, Richard: - 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.