The Whole Chile Pepper Book
 

My redneck review of the book. It rates up there with beer-can chicken and barbecue bible by Steven Raichlen. People this might not be PC, but anytime you have authors named Raichlen and Gerlach, you can bet some one is going to get screwed. Looking for something in the index is almost as much fun as using the yellow pages. All they've done is took information from other places and crammed into a so called book. IMHO. Only bad thing is, paper is too slick to use to wipe your butt on. :lol:

Hey I just today got my copy thanks to ABE Books! I haven't opened it yet.

We've got the WCPB too, and haven't bothered buying curry powder since we got it -- it taught us to make our own. Fresh-made curry powder has its own perfume, mostly from the coriander.

This is an excellent book for general, worldwide chile recipes and will give you good grounding in how to handle chilis well in cooking.

My edition, over ten years old, may be getting a little dated: it doesn't have Scovill data on the latest incandescent chili pepper, the Red Savina, reported to cook along at 50,000 Scovills. Habaneros run about 30,000.

We've got a bottle of the stuff. The label is covered with blunt caveats, like This Stuff Bites.

Well, we cracked out the Red Savina. Mighty peppy, but the pepper-extract-fortified Death/Ohmigod/Ass In The Washtub sauces flame hotter.

Use it like a cayenne to throttle the heat of a chile sauce or a chili dish up or down, though Red Savina has a bit more flavor along with its heat. Cayennes aren't bred for flavor.