Red Hot Peppers

Red Hot Peppers by Jean Andrews, published by Macmillan in 1993, is a first edition that spans 242 pages. This book presents a comprehensive exploration of chile peppers, featuring over 200 recipes that highlight their diverse uses and cultural significance. With contributions from renowned chefs such as Paul Prudhomme and Justin Wilson, it offers a rich blend of culinary insights and practical cooking techniques.

Readers will find a wealth of information on cooking with specific ingredients, particularly focusing on herbs, spices, and vegetables. The book includes 200 color illustrations that enhance the presentation of the recipes and the lore surrounding chile peppers. This edition serves as both a cookbook and a resource for those interested in the culinary applications of these vibrant ingredients.