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There’s a famous saying that goes “If you can’t take the heat, stay out of the kitchen.” The mouthwatering, spicy recipes included in culinary artist Sandra Hoopes’ book 101 Things To Do With Chile Peppers will keep readers in the kitchen trying out new ways to turn the heat up. The energizing collection of recipes is jam packed with techniques that will bring spice to breakfast, lunch, and dinner. Hoopes’ easy to follow cookbook contains recipes from appetizers to desserts, and includes such original dishes as Huevos El Diablos, Chipotle Chicken Spring Rolls, Baja Chili Relleno, and Green Chile Apple Crostata. Chiles are much more than heat, they’re earthy, and their flavor is deep and rich—no other spice can compare. The chapter entitled “Helpful Hints in Selecting Perfect Chiles” offers tips on how to pick the right chili pepper to use in preparing the author’s Spiced Grilled Porkchops or her Mexican Chocolate Brownies. 101 Things To Do With Chile Peppers is Hoopes’ second book of recipes. Trained at the Culinary Institute of America in New York, Hoopes brings a wealth of knowledge and creativity to the table as evidenced in her recipes. 101 Things To Do With Chile Peppers is designed to lay open flat so cooks can prepare these zingy items without having to wrestle with the book.
Reviewed by Chris Enss, COWGIRL Book Editor, and a New York Times Bestselling author who writes about women of the Old West.