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.