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...

"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,...