The Great Chilli Book by Mark Miller
We very much consider this book the definitive guide to identifying chile peppers. We found this book to be conveniently divided into sections on dried and fresh peppers. Please do take note that this book is NOT a recipe book (although a few more recipes would perhaps have been nice), nor does it contain more than brief instructions on preparing and using chile peppers.
However, with the aid of really bright colour photographs, taste descriptions, and a clear and accurate guide to chilli heat – from the hotness of a bell pepper (0) to habanero (10), this book is essential kitchen equipment for those who like their cooking fiery.
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