What do you think?
Pick a Pepper
Chile peppers have long fascinated people and are thought to have been consumed by humans as far back as 7500BC. They originated in the Americas and once discovered by explorers quickly spread throughout the world. Chiles spread by many means ranging from European explorers and merchants to the Africans ensnared in the slave trade.As the chile peppers changed and evolved they became very important in local cuisines and assumed lofty places in the culture of many countries. Some cuisines are known for their use of peppers like Jamaican jerk seasonings, Mexican Chiles en Nogada, early American Creole, and the ever present Indian curries.Here is a look at 39 different chile peppers. Some, like the jalapeno, are well known and common while others are obscure and specific to their region. Some are mild like the Anaheim and some are so hot they are literally being used as weapons. Regardless of the properties, each one of these peppers plays an important part in at least one culture around the world.This book contains 90 full color pages with text and photographs of 39 different peppers.We hope you enjoy learning about all of these exciting peppers!
100 pages, Kindle Edition
First published March 18, 2011
About the author
Jason Logsdon
27 books5 followersMy name is Jason Logsdon and I'm a passionate home cook who loves to try new things, especially when it comes to cooking. However, I'm not the type of cook who enjoys trying out "experiments" just to see what works. I'd much rather take existing knowledge, distill it down to easy-to-follow concepts, and apply it successfully to my own cooking.
I find it quite rewarding to ease emerging cooking technologies from the realm of the professional chef into the kitchen of the cooking enthusiast. I accomplished this first with sous vide cooking where I created a website, CookingSousVide.com (Now integrated into ModernistCookingMadeEasy.com), and wrote four books that have assisted in bringing sous vide cooking into the kitchens of thousands of passionate cooks.
Next I addressed the increasingly popular developments in modernist cooking. Here I take the almost mystical technology of molecular gastronomy and present it in a manner that makes it easy for the adventurous cook to understand and execute. Once again I have created a website, ModernistCookingMadeEasy.com, and written a book, Modernist Cooking Made Easy: Getting Started, that doesn't attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze readers' friends to another that will simply make it quicker and easier to make flavorful traditional gravy.
My next book, Modernist Cooking Made Easy: The Whipping Siphon, focuses on perhaps the most versatile tool in the modernist cooking arsenal. Couple it with some modernist cooking techniques and you can create dishes that will delight all of your senses.
My third book on modernist cooking, Modernist Cooking Made Easy: Party Foods, explains how to create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends.
In my most recent book I leverage my experience, from cooking hundreds of sous vide meals and writing four books on the subject, to write a comprehensive primer for cooks of all experience levels. Modernist Cooking Made Easy: Sous Vide demystifies the process, serves as a reference for more than 80 cuts of meat and vegetables, and provides a collection of inspiring recipes.
In my writing I aim to simplify and my website and books focus on explaining things in a way even my mother-in-law can understand. My dishes might not be as inventive as Grant Achatz's, but hopefully they will successfully illustrate the concepts that underpin modernist cooking, allowing you to gain the information you need to start using modernist techniques and ingredients more in your everyday cooking.
I can be reached at: Jason@modernistcookingmadeeasy.com or through Twitter at:@jasonlogsdon_sv
I find it quite rewarding to ease emerging cooking technologies from the realm of the professional chef into the kitchen of the cooking enthusiast. I accomplished this first with sous vide cooking where I created a website, CookingSousVide.com (Now integrated into ModernistCookingMadeEasy.com), and wrote four books that have assisted in bringing sous vide cooking into the kitchens of thousands of passionate cooks.
Next I addressed the increasingly popular developments in modernist cooking. Here I take the almost mystical technology of molecular gastronomy and present it in a manner that makes it easy for the adventurous cook to understand and execute. Once again I have created a website, ModernistCookingMadeEasy.com, and written a book, Modernist Cooking Made Easy: Getting Started, that doesn't attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze readers' friends to another that will simply make it quicker and easier to make flavorful traditional gravy.
My next book, Modernist Cooking Made Easy: The Whipping Siphon, focuses on perhaps the most versatile tool in the modernist cooking arsenal. Couple it with some modernist cooking techniques and you can create dishes that will delight all of your senses.
My third book on modernist cooking, Modernist Cooking Made Easy: Party Foods, explains how to create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends.
In my most recent book I leverage my experience, from cooking hundreds of sous vide meals and writing four books on the subject, to write a comprehensive primer for cooks of all experience levels. Modernist Cooking Made Easy: Sous Vide demystifies the process, serves as a reference for more than 80 cuts of meat and vegetables, and provides a collection of inspiring recipes.
In my writing I aim to simplify and my website and books focus on explaining things in a way even my mother-in-law can understand. My dishes might not be as inventive as Grant Achatz's, but hopefully they will successfully illustrate the concepts that underpin modernist cooking, allowing you to gain the information you need to start using modernist techniques and ingredients more in your everyday cooking.
I can be reached at: Jason@modernistcookingmadeeasy.com or through Twitter at:@jasonlogsdon_sv
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.