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- 182 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
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Table of contents
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About This Book
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.
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Table of contents
- Cover Page
- Title Page
- Copyright Page
- Dedication
- Contents
- Acknowledgments
- Chapter 1: To New Iberia
- Chapter 2: In the Teche Hotel
- Chapter 3: Acadiana
- Chapter 4: Hot Sauce
- Chapter 5: Weighing and Paying
- Chapter 6: Picking Peppers
- Chapter 7: Boom and Bust
- Chapter 8: Money and Medicine
- Chapter 9: Custom
- Chapter 10: Killing the Pig
- Chapter 11: The Salt Mines
- Chapter 12: Genetics
- Chapter 13: Working the Atchafalaya
- Chapter 14: Adieu
- Lagniappe
- Bibliography
- Index