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Peppers: The Domesticated Capsicums (Anglais) Relié – 1 juin 1995

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Book by Andrews Jean

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Amazon.com: 7 commentaires
17 internautes sur 18 ont trouvé ce commentaire utile 
A Beautiful Book 27 mai 2000
Par Un client - Publié sur Amazon.com
Format: Relié
First published in 1984, Peppers is one of the most beautiful books about any food plant we've ever seen. Author Jean Andrews is not only the artist behind 34 full color plates of the world's capsicums, she is also a thorough historian of food whose work has influenced many books about capsicums that followed hers. Peppers is to the capsicum family what Redcliffe Salaman's The History and Social Influence of the Potato is to solanum tuberosum, with the bonus of color illustrations. Andrews' book explores the origins of the plant, its travels beyond South America, its biological and economic story, its multiple varieties, its most recent high tech implications, and ends with several recipes, and a photographic glossary of botanical terms. Any student of food plants will find repeated value in this book.
12 internautes sur 12 ont trouvé ce commentaire utile 
Vade mecum 2 août 2005
Par Simon Cotton - Publié sur Amazon.com
Format: Relié
I bought this book as a chemist looking for information on the chilli pepper. I certainly found it. The book is exquisitely illustrated with numerous colour plates, photographs and drawings. No excuse for confusing your Habanero with your Pimento. It has also got a very detailed bibliography. In between the covers there is a detailed account of the history of peppers, their biology and their uses. The author belongs to the prevailing culture that dictates that chemical structures should not appear in a popular science text, but that's my only criticism. I look forward to reading it again.
5 internautes sur 5 ont trouvé ce commentaire utile 
One of the Most Beautifully Illustrated Books on My Shelf 26 février 2009
Par J. Canestrino - Publié sur Amazon.com
Format: Relié
There is no doubt that Peppers: The Domesticated Capsicums contains heaps of useful information about the origins, culinary uses, production and management of peppers. But where it really stands out is in the stunningly detailed and colored drawings rendered by the author; all the more striking for the large format in which this book is published. In looking at my shelves full of books covering a wide range of plants and horticultural crops the only one I can see that even comes close to being comparable for its botanical illustrations is Lanner's Conifers of California. Round out your bookshelf with The Pepper Garden and Peppers of the World by DeWitt and Bosland, the AVDRC's Pepper Diseases: A Field Guide and the Grower's IPM Guide for Florida Tomato and Pepper Production from the University of Florida and you will have all the references you should need to quench your burning desire for knowledge on this most pungent of plants.
3 internautes sur 3 ont trouvé ce commentaire utile 
An agronomist's capsicum manual... mostly 20 novembre 2008
Par Patrick W. Crabtree - Publié sur Amazon.com
Format: Relié
Andrew's text is a terrific technical work on domesticated peppers of all sorts, tecnically referred to as capsicums. While the work is not specifically designed for use by cooks and chefs, my opinion is that any chef would have a void in his or her professional training if they fail to read it.

This is a "coffee table book," very large, and 186 pages in length. The Table of Contents reveals much about what the reader can expect to find in the text:

-- Historical Background
-- Pre-Columbian Domestication
-- Early European Observers
-- Review of the Literature
-- Diagnostic Descriptions
-- Biology
-- Agronomy
-- Economic and Other Uses
-- Thirty-four Cultivars
-- Preparing and Serving

There are also two appendices which include Events Featuring Peppers, and Seed Sources. The 34 cultivars mentioned in the Contents are beautufully illustrated (full-page) at the beginning of the book, yielded up in color plates. There is also a nice Illustrated Glossary near the end of the book with actual photographs of the pepper fruits and blossoms.

This 1995 "New Edition" would make a terrific gift book for nearly anyone (that's how I got my copy) because it is intelligently-written and profusely illustrated. By reading this volume I learned more about peppers and their uses than I will probably ever get to generate in practice. Dr. Andrews was well-qualified to publish this work and readers will be pleased to find that she has even included medical uses for the various peppers. Highly recommended.
2 internautes sur 2 ont trouvé ce commentaire utile 
Great expository for the beloved chile pepper 1 août 2008
Par William C. Vaughan - Publié sur Amazon.com
Format: Relié
I first read this book some 15 years ago. I had gone to a low fat, largely vegetarian diet for health reasons, and was saved from the world of bland by the chile pepper. My wife gave Jean Andrews' book to me as a gift after I eventually expressed a mystical love for the capsicum as a salvation from culinary boredom. Ms. Andrews rendered the wonderful illustrations of various pepper species as part of her work toward getting a Masters of Fine Arts in the Art Department at the University of Texas in the early 80s. She developed, in the process of this work, an interest in the culinary, cultural, aesthtical, and botanical nature of the wonderful wold of the capsicum. This is a classic tome devoted to the chile pepper. Ms. Andrews has written several other books on the chile, and is regarded by lovers of the capsicum as something of a saint.
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