Hot Peppers: The Story of Cajuns and Capsicum ABRAMS She also runs OnCue Consulting

She also runs OnCue Consulting

so have the cooks whose storehouse of knowledge and skills represent an important link to our past

fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake

that's where you need to start in the kitchen

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

Hot Peppers: The Story of Cajuns and Capsicum ABRAMS She also runs OnCue ConsultingAuthor: 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