Pepper : the spice that changed the world : over 100 recipes, over 3000 years of history /

An entire book about pepper? Yes! This well-focused volume is packed full of pepper facts and a feast of inspiring and surprising recipes. McFadden (Tools for Cooks) admits a fascination that began in her childhood with the pungent spice. In this ambitious work she reintroduces readers to something most tend to think of as a simple and unexceptional ingredient. She includes sections "Pepper in History" and "The Pepper Primer," which provides information on basic botany and the greater pepper family. Recipes for a broad spectrum of dishes, from Balsamic and Pepper-Glazed Roast Pumpkin to Strawberry and Black Pepper Ice-Cream, nicely demonstrate the versatility of this ancient spice. -VERDICT Like Mark Kurlansky's Salt: A World History, this book effectively presents a wealth of information and history and provides readers with an appreciation of the subtle complexities that a simple yet essential ingredient evokes in food.-Graciela Monday, San Antonio (c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

A complete guide to this complex, mysterious and often overlooked kitchen staple.It's about time that pepper got its due. With all the fuss over the great varieties of sea salt, pepper has lately slipped into the shadows. No longer. McFadden (The Chocolate Cookbook, 2009, etc.) provides a definitive explanation of all things peppery. She covers just about everything a cook would want to know about pepper: its history, where it grows, how it's processed, how to conduct a tasting and where to buy the rarer varieties. McFadden adds to this an extensive set of recipesfrom the classic Steak Au Poivre to the exotic Peppered Chocolate Trufflesdesigned to maximize the nuances of the different types of peppercorns. Carmelized Pineapple with Long Pepper and Lime Syrup, for instance, captures the sweet heat of long peppers, while the author's recipe for Numbing Chicken Noodle Salad takes full advantage of the citrusy fire of the Sichuan pepper. Desserts are perhaps the most intriguing; the Pink Pepper Blondies combine lime, white chocolate and pink peppercorns for a bright yet delicately spicy flavor. Since pepper is traditionally consumed in hot climates to cool the body, McFadden includes a few icy summer treats, such as a refreshing version of the popular Indian beverage Nimbu Pani (lime, pepper, soda water and sugar) and a Devilled Chocolate Ice Cream, a delightfully unexpected combination of rich chocolate and white and black peppercorns.Lovers of pepper will rejoice over this combination cookbook and history lesson.]] Copyright Kirkus Reviews, used with permission.