Part 1: Chile Basics Spicy Sizzling Shrimp Kedergee Chinese Beef with Orange Middle Eastern–Style Eggs with Peppers Focus On: Grilled Calcots and Tomatoes (Shakshuka) Introduction Chapter 2: Soups Spaghettini Puttanesca Sichuan-Style Beef with Celery Arabian-Style (Dakkous) Pad Thai Focus On: Chiles in China Judith’s Fritatta XO Sauce A Short History of Peppers Down-Home Chicken Gumbo Malaysian-Style Shrimp Curry Beef Fajitas Piperada Portuguese Pepper Paste (Massa de Not All Chiles Are Hot French-Style Carrot Soup with a Twist Kerala-Style Shrimp Curry Ropa Vieja Tempeh with Chiles Pimentão) Where Chiles Get Their Heat Chile-Spiked Cheddar Soup The Scoville Scale and Pepper Shrimp Jamaican Patties Turkish-Style Red Pepper Paste (Biber Mulligatawny Soup Chapter 9: Sides Salçası) Survival of the Spiciest Hunan Shrimp with Chinese Chives Italian-Style Veal with Peppers African-Style Collard Greens Cabbage Soup Espagnole Chile-Spiked Sauce A Chile Is a Chile Bahia-Style Chowder Basque Veal with Piment d’Espelette Spicy Collard Greens Spicy Tomato Gazpacho Thai Green Curry Paste Chiles on the March Shrimp Creole Down-Home Okra and Tomatoes Castillian Soup (Sopa de Ajo) Chapter 7: Pork and Lamb Thai Red Curry Paste Malaysian-Style Barbecued Fish Wilted Spinach with Pickled Peppers Hungarian Fish Soup (Halászlé) Portuguese Roast Pork Piment d’Espelette Southeast Asian–Style Grilled Shrimp Kashmiri Spinach with Mushrooms Turkish-Style Red Lentil Soup Portuguese Pork with Clams Focus On: Seasoned Salt Chiltepín Peppers Singaporean Stir-Fried Noodles with Indonesian Green Beans Thai-Style Hot and Sour Chicken Soup Shrimp Chairman Mao’s Braised Pork Focus On: Beurre Composé Chile Greens Lebanese Chinese Hot and Sour Soup Hunan-Style Pork with Peppers Focus On: Spicy Mayo Cayenne: A Case of Stolen Identity Chapter 5: Poultry Italian-Style Stew () Thai Coconut Chicken Soup Malaysian-Style Sweet-and-Sour Pork Your Very Own Hot Pepper Sauce Chiles in Great Britain Cuban-Style Chicken Fricasé Gujarati-Style Creamed Corn Ecuadoran Potato Soup Peruvian-Style Pork Hot Pepper Chiles in the Chicken Paprikash Creamed Summer Corn with Chile South American–Style Shrimp Chowder Pork Vindaloo Chile Oil Chiles in India Basque-Style Chicken South American Corn Pudding Peppery Black Bean Soup Pork Colombo Rajas Chiles in Asia Italian-Style Chicken Stew (Spezzatino) Rum-Roasted Corn-Spiked Tortilla Soup Pork in Tablecloth-Stainer Sauce Roasted Red Pepper Chiles in Africa Cajun Chicken Sauce Piquant Indian-Style Beans Portuguese Pork with Clams Roasted Red Pepper Cream Chiles in Latin America Chapter 3: Berbere Chicken Stew Home-Style Hash Browns all’Amatriciana Roasted Poblano Cream The Health Benefits of Chiles Spicy Turkish Tomato and Pepper Chicken Korma Shahi Italian-Style Fried Potatoes with Peppers with Ribs and Eggplant Pickled Sweet Red Peppers Commonly Used Chile Varieties Chart (Ezme) Tagine of Chicken with Apricots (Patate Fritte con Peperoni) Indonesian Fried Rice Salted Chiles (lists species names, common names, Middle Eastern Roasted Pepper, King Po Chicken Focus On: Spicy Roasted Potatoes heat level, physical description and Cape Verde Sausage Stew (Cachupa) Three-Chile and Salad Country Captain Chile-Spiked Cheesy Grits typical uses) Brazilian-Style Cassoulet Fattoush New World Arroz con Pollo Spinach and Tomato Dal Jalapeño Jelly Basic Rubbed Ribs Part 2: Recipes Fried Chickpea Salad Chicken and Sausage Jambalaya Caribbean and Rice Easy Peanut Sauce Pork Vindaloo Thai-Style Peanut Sauce Chapter 1: Appetizers Carrot Salad with Harissa Grilled Chicken with Chiles Cuban Black Beans and Yellow Rice Circassian Chicken Salad Focus On: Currywurst South American Hot Peanut Sauce Pimento Cheese Portuguese-Style Barbecued Chicken Dirty Rice Vietnamese-Style Chicken Salad Middle Eastern Eggah Haitian-Style Pickled Cabbage (Pikliz) Greek-Style Feta and Pepper Jamaican Jerk Chicken Roasted Red Pepper Risotto Thai Green Mango Salad Burgoo Kimchi Persian-Style Feta and Pepper Spread Buffalo Chicken Wings Thai-Style Noodle Salad Haitian-Style Pork Chapter 10: Fresh Salsas, Chile-Spiked Oyster and Bacon Dip Korean-Style Chicken Wings Chapter 12: Drinks and Desserts Charred Romaine Salad Spanish-Style Baked Eggs with Chorizo and Chutneys Middle Eastern Dip () African Peanut Stew Mint Cooler Chile-Spiked Watermelon and Feta Salad Focus On: Chorizo Fresh Tomato Senegalese Chicken in Focus On: Pepper-Infused Vodka Not-Your-Granny’s Potato Salad (Yassa) Eggah with Merguez Texas-Style Middle Eastern Tomato Jam (Marmouma) The Ultimate Bloody Mary Huancayo-Style Potatoes (Papas a African-Style Braised Chicken (Kedjenou) Rogan Josh Fresh Indian-Spiced Tomato Cooler la Huancaína) Mole Cape Malay Lamb Curry Carribean Salsa Verde Ful Medames Watermelon Cooler Burmese Potato Salad Chile-Roasted Turkey Pepita Salsa South American–Style Bean Dip Chapter 8: Meatless Mains Chile-Chilled Melon Catalonian Grilled Vegetable Salad Yucatán Habanero Salsa North African Lentils and Rice (Mujaddara) Black Bean Quesadillas () Chapter 6: Beef and Veal Puerto Rican Ají Dulce Salsa Chile-Spiked Pineapple Moroccan Chickpea Soup (Harira) Stuffed Piquillo Peppers Tunisian-Style Tuna Salad (Salata Hungarian Yemeni-Style Fresh Chile Sauce (Zhoug) Chile-Spiked Chocolate Pots Jalapeño Poppers Meshwiya) Guatemalan-Style Beef in Chile-Spiked Caribbean Pepper Pot Spicy Olive Salsa Chile-Spiked Bean and Sweet Potato Ice Cream Focus On: Padrón and Shishito Peppers Asian Grilled Beef Salad Indonesian Mixed Avocado Corn Salsa Turkish Beef Güveç (Gado‑Gado) Spicy Orange-Spiked Coconut Cashew Cheese Arepas “Creole” Style Salsa ( Cruda) Chapter 4: Fish and Seafood Beef Rendang Eggplant Coconut Curry Ice Cream Corn Arepas Avocado Black Bean Salsa Kimchi Pancakes Bermudan Fish Chowder Original San Antonio Chili Spanish-Style Poor Man’s Potatoes Frozen with Chile and Orange Classic Sauce Crispy Vietnamese Crepe (Bánh Xèo) Basque Tuna Stew (Marmitako) Focus On: (Patatas a lo Pobre) Spiced Watermelon Sorbet Red Chimichurri Sauce Indian-Style Roti Cornmeal-Crusted Fish with Green Salsa Chili Jollof Rice Mint Granita with Chile Sauce Chien Parmesan Crackers Fried Fish in Spicy Chickpea Batter Bobotie Moors and Christians Spiced Pecan Chocolate Cookies Malaysian Coconut Canary Island Wrinkled Potatoes with Turkish-Style Yogurt-Baked Fish Meatballs Paprikash Indonesian Fried Rice Chocolate Chile Brownies Peanut Sambal Caribbean Blaff Spanish Meatballs Indian Biriyani Old-Fashioned Gingerbread with Chile Suneeta’s Cilantro Mint Deviled Eggs Snapper a la Veracruzana Mexican Meatballs Khitchuri with Tomatoes and Peppers Coconut Macaroons with Spicy Yogurt Mint Chutney Fresh Cucumber Kimchi Mexican-Style Escabeche Beef with Plantains Singapore Noodles Spiced Pecan Pie Date and Tamarind Chutney Fresh Radish Kimchi Jamaican-Style Fish Cakes Picadillo Ethiopian Lentils with Eggs Chile-Spiked Salted Chocolate Caramels Crab Farci Chile-Baked Halibut Peppery Meatloaf with Couscous Tortilla with Potato and Peppers Chapter 11: , Marinades, Spicy Peanut Brittle Classic Ceviche Portuguese-Style Seafood with Rice Turkish-Style Stuffed Peppers Indonesian Egg Curry Dressings and Shrimp in Piri Piri Paella Country Fried Steak Omelet Masala Romesco Sauce Index The Chile Pepper Bible From Sweet & Mild to Fiery & Everything in Between

Chile peppers bring both sweet and fiery zest to dishes — discover a fascinating and seemingly endless variety within the pages of this delightful book. Selling Points

352 pages total • Detailed information on a wide range of peppers (including $29.95 CA / $27.95 US / a photo of each), the historical and geographical origins of We’ve got £14.95 UK chiles, 10 regional profiles on pepper growing (who thinks you covered: 7.75" x 10.5" • Index of peppers in England?), information on the Scoville scale • This book covers everything when Full color throughout (which measures the hotness of a chile), the health benefits it comes to chile 75+ color photographs of chiles, plus 250 delicious and inventive recipes peppers – from ISBN 978-0-7788-0550-2 • This book takes inspiration from chiles and embraces sweet Pimentos to October 2016 them with an enthusiasm that maximizes their true flavor fiery Scotch bonnets, potential Ghost Peppers and Carolina Reapers • The Chile Pepper Bible is not only an incredibly About the comprehensive food reference source, but it’s also a truly Author inspired cookbook • From fiery Tex-Mex inspired meals to savory and sweet Thai dishes, the incredible After a long career as an collection of recipes will make you a lover of all things chile! author, journalist, editor, speechwriter and consultant, Judith Finlayson decided Marketing & Publicity to turn her passionate love of cooking and interest in Robert Rose will launch a marketing and publicity campaign across all platforms the culture of food into a throughout North America including regional and national print, radio, TV and second career. Judith is the online media including: bestselling author of over • 9,568 Cookbook/Food writers/reviewers a dozen cookbooks which • 1,069 Outdoor/Green Living/Gardening writers/reviewers have sold over 1,000,000 copies. She resides in • 1,037 Lifestyle writers/reviewers Toronto, Ontario. • 408 Non-Fiction + News/Features + New Product writers/reviewers • 277 Ethnic/Multicultural Food writers/reviewers

Extensive online and social media marketing & promotion on: • robertrose.ca + social media pages including Facebook, Pinterest, Twitter • Guest appearances on food related radio and television shows

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