- Plastic Comb: 102 pages
- Publisher: Golden West Publishers (AZ); Spi edition (Sep 2001)
- Language English
- ISBN-10: 1885590881
- ISBN-13: 978-1885590886
- Product Dimensions: 20.8 x 14.6 x 0.8 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,217,692 in Books (See Top 100 in Books)
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Customer Reviews
Most Helpful Customer Reviews
23 of 23 people found the following review helpful
Format:Plastic Comb|Amazon Verified Purchase
This book is not a fancy cookbook. There are no colour photos or famous chefs. Just simple diagrams and helpful advice on how to use chillis.
Chapter 1 is all about growing and cultivation. I'm not sure how this can be translated to Britain but it does say they don't like too much strong sun!
The following chapters are all about different kinds of chilli based preperations such as salsas, sauces, smoked chillis, perserves, chutneys, vinegars and oils. There are not many "main dishes" just a lot of ways to use chillis which can then be added to meats. Hence this isn't really a complete chilli cookbook but a book about what to do with Chillis.
For the price this book is excellent. There are so many different preperations that you can just add one of them to some meat and have an exciting dish knocked up in no time at all.
Just beware that it isn't really a "cook book" as we know it!
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4 reviews
23 of 23 people found the following review helpful
Nice little book......
4 July 2004
Format:Plastic Comb
I'm still trying to find the definitive pepper book, and TOO MANY PEPPERS by Dave De Witt is not that book. I began growing hot peppers this season, and would like to find a book a step up from the EDIBLE PEPPER GARDEN by Rosalind Creasy which although an interesting and colorful book with garden tips and a few recipes is not nearly comprehensive enough. DeWitt's book includes a few pages on growing peppers, but is more about what to do with peppers after you have them in hand. Unfortunately, the peppers one purchases are not nearly as fresh and good as those one can grow.
This is a nice little cookbook (less than 100 small pages), spiral bound with recipes printed on pages that will withstand splatters. The book covers freezing peppers (mash, sauce chutney, Gazpacho, stew); making powders, pastes, and sauces; smoking peppers (salsa, hot sauce, Chipotle, baked beans); pickling peppers alone or in combination with other vegetables such as squash, onions or beans; and preservation in the form of vinegars, oils, liquors, condiments such as Jalepeno Mustard and jelly and Chile butter.
I have to give the book three stars because there are no color photographs. If you can imagine Habaneros, Jalapenos, and Serranos in black and white, you get the picture.
6 of 6 people found the following review helpful
Pepper pot
25 July 2005
Format:Plastic Comb
This is a short sweet dip into the world of peppers...not a definitive work by any stretch of the imagination. It's great for a gift or for a taste of pepper mania. Believe it or not, there are those who do not have a passion for peppers--this is the book for them. However, for the serious pepper freak or gardner, I suggest Dewitt's Encyclopedia of Peppers or The Spicy Food Lover's Bible. Both are excellent resources. Dewitt is one of the world's foremost authorities on the subject of peppers so any of his more extensive works are a benefit.
3 of 3 people found the following review helpful
Pck a Pepper
14 Aug 2005
Format:Plastic Comb
Lots of good recipes.
Lots of good ways to store for future use.
Too generic in the use of names of the peppers which should be used in each recipe. Why use "New Mexico" or "Hot" instead of the variety you are actually proposing?
I would reccomend to anyone who is not a pepper freak...
Lots of good ways to store for future use.
Too generic in the use of names of the peppers which should be used in each recipe. Why use "New Mexico" or "Hot" instead of the variety you are actually proposing?
I would reccomend to anyone who is not a pepper freak...
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