Hot Peppers: The Story of Cajuns and Capsicum ABRAMS and his work has appeared

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

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teaches English at Queens College

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

and delectable recipes

Hot Peppers: The Story of Cajuns and Capsicum ABRAMS and his work has appearedAuthor: 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