Hot Peppers: The Story of Cajuns and Capsicum

by Richard Schweid

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.

Genres: Food, Nonfiction

182 pages, Paperback

First published January 1, 1980

Reviews

[Andrew Farr · Rating 4 out of 5]

This is an engaging narrative revolving around the history of hot pepper production in Louisiana, but offering a broad overview of hot pepper use as well. If you're of Cajun decent like me, or if you just love spicy food, you may enjoy this brief book.

[Christopher · Rating 3 out of 5]

starts off extremely captivating, finishes weakly...