If you are interested in pepper--its provenance, history, taste, and uses-then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as it make its way from the growers to the kitchens and dining tables around the world. He covers quality assessment, storage, processing, taste and uses of pepper, including its cosmetic and...

This book discusses chiles, where they are grown, and their many uses. Sumario en español: Este libro analiza los chiles, donde se cultivan, y sus usos múltiples.

"In Hot Honey Cookbook, go beyond the drizzle and explore all the delicious possibilities of AR's Hot Southern Honey with recipes for breakfasts, appetizers, and main dishes"--

"While there are many wonderful books that illustrate how to eat right, where food comes from and how it's grown, not many introduce children to spicy food. Instead, children are often taught at a young age to avoid, and even fear, spicy foods. It's Not That Spicy appeals to foodie families and families from cultures where spicy food is celebrated. Through Kaili's adventures exploring new spicy condiments and cuisines from Asia (like pho and sriracha,...

"James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient in over 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp. Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, James provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy Build Your Own Chili Crisp Formula to...