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 étouffée, jambalaya, and okra shrimp gumbo.
About the author
Richard Schweid is a journalist and author who lives in Barcelona, Spain. His other books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Barcelona: Jews, Transvestites, and an Olympic Season, and The Cockroach Papers.
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