Official Cookbook of the Chile Pepper Institute

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A01=Carolyn Graham
A01=Paul W. Bosland
A01=Wendy V. Hamilton
Age Group_Uncategorized
Age Group_Uncategorized
Author_Carolyn Graham
Author_Paul W. Bosland
Author_Wendy V. Hamilton
automatic-update
Category1=Non-Fiction
Category=WBT
Category=WMP
Category=WMPF
chile gardening
Chile Pepper Institute
chile peppers
chile recipes
chiles
chili peppers
COP=United States
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_home-garden
eq_isMigrated=2
eq_non-fiction
heirloom chiles
hot peppers
Language_English
PA=Available
Price_€20 to €50
PS=Active
softlaunch

Product details

  • ISBN 9780826364555
  • Weight: 272g
  • Dimensions: 203 x 229mm
  • Publication Date: 31 Mar 2023
  • Publisher: University of New Mexico Press
  • Publication City/Country: US
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

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The world-famous Chile Pepper Institute is the only organization devoted to the study, cultivation, and enjoyment of the world's favorite fiery fruit, and The Official Cookbook of the Chile Pepper Institute is your guide to cooking with and enjoying chile peppers in all their magnificent, flavorful varieties. With over eighty recipes celebrating the world's diversity of chile peppers and more than a hundred photos of chile peppers in the field, at the market, and on your plate, The Official Cookbook is like a tour through the Institute's famous Teaching Garden.

The Official Cookbook is the only book organized to include almost every chile pepper variety worldwide. Each chile includes a description of its history, where it originated and where it is grown now, and its flavor profile, heat index, and common uses. And, of course, recipes!
Paul W. Bosland is the Regents Professor of Horticulture emeritus, a Distinguished Achievement Professor, and the former director of the Chile Pepper Institute at New Mexico State University. He is popularly known as the "Chileman." He led the chile breeding and genetics research program at New Mexico State University and is recognized internationally as the foremost expert on chile peppers. Bosland has published more than 150 scientific papers and coauthored five books, including Peppers of the World: An Identification Guide with Dave DeWitt.

Wendy V. Hamilton is a professor emeritus at New Mexico State University and the former department head for the New Mexico Cooperative Extension Service's Program Development and Accountability Department. She also served as Extension's statewide program evaluation and grant development specialist until retiring in 2020.

Carolyn Graham has worked for more than twenty-five years in the publishing industry, most recently as the CEO of New Mexico Magazine. She is the author of New Mexico Food Trails: A Road Tripper's Guide to Hot Chile, Cold Brews, and Classic Dishes from the Land of Enchantment (UNM Press).