Peppers Of The Americas

Peppers of the Americas

A beautiful culinary and ethnobotanical survey of the punch-packing ingredient central to today’s multi-cultural palate, with more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.
From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook’s gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers.



About author(s)
MARICEL E. PRESILLA is a culinary historian, author, and chef specializing in the cuisines of Latin America and Spain. She studied medieval Spanish history at Spain’s University of Valladolid and at New York University, where she received her PhD. Formally trained in cultural anthropology, she has done extensive research on the food crops of the Americas and taught at New York University and Rutgers University. Presilla is a frequent contributor to Saveur, Food & Wine, and Gourmet, and also writes the Miami Herald’s “Cocina” column. A recognized authority on all aspects of chocolate as well as on Spanish and Latin American culinary history, she has given numerous seminars, tastings, and lectures to culinary groups nationwide and has been featured in the country’s top food publications. She is a member of the advisory committee for the Culinary Institute of America’s Latin American program and was recently named one of the “Ten innovators who will influence food in the U.S. for the next 30 years” by Food & Wine. Presilla is the president of Gran Cacao, a food marketing company specializing in chocolate research and the heirloom cacao bean trade. She has been a consultant for several food companies including the Venezuela-based Chocolates El Rey C.A., whose premium chocolates she helped introduce to the United States. She is the co-owner and chef of two restaurants in Hoboken, New Jersey: the small pan-Latin Zafra and the more formal South American Cucharamama. The restaurants have earned Presilla repeated nominations for the James Beard Foundation’s Best Chef Mid-Atlantic award. In September 2009, she was awarded the prestigious Silver Spoon Award by Food Arts magazine for her multifaceted contributions to the culinary arts. Presilla is the author of three illustrated books on various aspects of Latin American culture and a forthcoming book on Latin American cooking. Her newest venture is the food store and cooking atelier Ultramarinos in Hoboken. She divides her time between her New Jersey restaurants, Miami, and Latin America.

Alternative names:

• ISBN Peppers of the Americas