Product Description
by Paul W. Bosland (Author), Wendy V. Hamilton (Author), Carolyn Graham (Photographer)
The world-famous Chile Pepper Institute is the only organization devoted to the study, cultivation, and enjoyment of the world's favorite fiery fruit, and The Official Cookbook of the Chile Pepper Institute is your guide to cooking with and enjoying chile peppers in all their magnificent, flavorful varieties. With over eighty recipes celebrating the world's diversity of chile peppers and more than a hundred photos of chile peppers in the field, at the market, and on your plate, The Official Cookbook is like a tour through the Institute's famous Teaching Garden.
The Official Cookbook is the only book organized to include almost every chile pepper variety worldwide. Each chile includes a description of its history, where it originated and where it is grown now, and its flavor profile, heat index, and common uses. And, of course, recipes!
Author Biography
Paul W. Bosland is the Regents Professor of Horticulture emeritus, a Distinguished Achievement Professor, and the former director of the Chile Pepper Institute at New Mexico State University. He is popularly known as the Chileman. He led the chile breeding and genetics research program at New Mexico State University and is recognized internationally as the foremost expert on chile peppers. Bosland has published more than 150 scientific papers and coauthored five books, including Peppers of the World: An Identification Guide with Dave DeWitt.
Wendy V. Hamilton is a professor emeritus at New Mexico State University and the former department head for the New Mexico Cooperative Extension Service's Program Development and Accountability Department. She also served as Extension's statewide program evaluation and grant development specialist until retiring in 2020. Carolyn Graham has worked for more than twenty-five years in the publishing industry, most recently as the CEO of New Mexico Magazine. She is the author of New Mexico Food Trails: A Road Tripper's Guide to Hot Chile, Cold Brews, and Classic Dishes from the Land of Enchantment (UNM Press).
