Hot Peppers: The Story of Cajuns and Capsicum ABRAMS culinary historian and critically acclaimed

culinary historian and critically acclaimed cookbook author Jessica B

and delectable recipes

and peach cobbler

and his work has appeared in the 2006-13 editions of Best Food Writing

Hot Peppers: The Story of Cajuns and Capsicum ABRAMS culinary historian and critically acclaimedAuthor: 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