The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking

by Dave DeWitt & Paul W. Bosland Timber Press, 336 pp., $29.95

At first I thought, “Really, another book on chiles?” Then the subtitle “A Gardener’s Guide” grabbed me. Wow, am I glad. To say that I am thrilled to have this book would be an understatement. In fact, I would advise that if one must only have one book on chiles, this should be it. DeWitt and Bosland have outdone themselves, providing chile enthusiasts with a wealth of information on one of the world’s most beloved fruits.

Starting with a brief history and a botanical overview, the book moves to detailed profiles of the 100 most popular chile varieties – grouped by species and illustrated with photos that are not only eye-pleasing but infinitely helpful for clear chile identification. Each variety is described in detail, followed by information on how to grow it and its different uses, origin, flavor profile, and heat level. Next comes an incredibly comprehensive growing guide, including information on how to make chile bonsai and how to create your own hybrids (I’m so trying both next summer!), plus loads of information on diagnosis and treatment of diseases and pests. Bosland also tells the story of the discovery of the Indian “Bhut Jolo­kia,” acknowledged by Guinness as the world’s hottest, packing 1 million Scoville heat units (at least double that of habaneros!). Finally, the authors give processing and preserving techniques (I’m particularly excited about candying and juicing chiles) and recipes for everything from appetizers to dessert. This is the ultimate gift for any serious chile geek.

This article appears in December 4 • 2009.

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Mexico City native Claudia Alarcón has made Austin home since 1984. She worked her way through college in the local restaurant industry, graduating from the University of Texas in 1999. She has been a Chronicle contributor for 15 years and presents lectures and workshops on topics related to the foodways of Mexico, both locally and internationally.