Dave DeWitt Knihy

Podtitul: Tajemství italské renesanční gastronomie. Dějiny stravování, recepty mistrů italské kuchyně 15. a 16. století, způsoby přípravy jídel, Leonardova oblíbená jídla apod.

Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it - and an exciting cuisine to match. Today's hottest Santa Fe chefs are incorporating the region's staple ingredients - rice, beans, squash and chiles - into mouthwatering new dishes. The Food of Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and a glossary of unusual ingredients and illustrated how-to sections are also included.

The Mexican Chile Pepper Cookbook delves into the rich diversity of Mexican regional cuisine, highlighting the versatility of the chile pepper as a central ingredient.

Highlighting the culinary landscape of Santa Fe, this cookbook showcases recipes from renowned local restaurants, including the Santa Fe Cooking School, La Fonda, The Pink Adobe, and Coyote Cafe. Each recipe reflects the unique flavors and traditions of the region, inviting readers to explore the vibrant food culture and recreate beloved dishes at home.

Chile peppers are hot - in every sense of the word. This book details the profiles of the 100 most popular chile varieties, and includes information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and, post-harvest processing and preservation.

The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied. The encyclopedia is researched and written by Dave Dewitt, the country's foremost expert on hot and spicy foods and longtime editor-in-chief of Chile Pepper magazine. In addition to entries on chile species, culture, terminology, and agriculture, the encyclopedia includes more than one hundred fiery recipes like Madras Fried Chile Fritters from India and Jamaican Jerk Chicken Wings are sure to please any hot-and-spicy food lover. Black and white drawings and photographs, charts, and graphs appear throughout, and an eight page insert includes color photographs of dozens of varieties of chiles, invaluable for identification. The Chile Pepper Encyclopedia is an indispensable sourcebook for chile aficionados, gardeners, cooks, and anyone else who has a burning interest in fiery foods.

Exploring the history of culinary enthusiasts, this book delves into the lives and influences of the original foodies, tracing their passion for food and culture. It highlights key figures and movements that shaped modern gastronomy, showcasing how their love for diverse cuisines and innovative cooking techniques transformed dining experiences. Through engaging anecdotes and historical insights, readers will discover the profound impact these early food lovers had on contemporary food trends and the appreciation of culinary arts.

For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. In Chile Peppers, Dave DeWitt travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world.

This book provides a wide variety of answers to the question: What do I do with all these chiles? With detailed directions on preserving techniques as well as 75 tasty recipes..

The Southwest Table offers a rich exploration of the culinary heritage of the Southwest, featuring a mix of classic and modern recipes, along with stunning photography. Authored by renowned cookbook writer and chile pepper expert Dave DeWitt, it captures the spirit and flavors of this dynamic region.