Our friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”
Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.
This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.
In the “Fun Facts” area peppers are actually a fruit because they have seeds. The hottest part of the pepper is the veins followed by the seeds.
Part of the Melissa’s team responsible for creating Melissa’s “The Great Pepper Cookbook” will be hosting a lunch and presentation at Zov’s Bistro in Tustin at 11:30 a.m. on Wednesday, May 7th. Executive Chef Ida Rodriguez, Test Kitchen Director Chef Tom Fraker and Robert Schueller (The Prince of Produce) will provide commentary and recipe tutorials.
The three-course lunch will feature recipes from the book. It’s a modest $25 per guest and reservations are essential.
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