CHILE PEPPER is one of the more interesting cooking magazines out there. The recipes tend to emphasize Cajun, Creole, and Carribean styles. Not all of the recipes include chile peppers or have a great deal of heat, but most recipes would likely appeal to chileheads. Having grown up in the Southwest, I love these types of recipes and have made several with excellent results. The stories are also interesting, focusing on restaurants and manufacturers involved in the chile pepper businesss, such as the folks at Tabasco. There are also many stories on various hot sauces. Recommended for people looking for something a little different or who like Lousiana or hot foods.
While there is plenty of coverage of the so-hot-it-will-burn-your-face-off items, the bulk of the magazine covers mouth watering cooking that will be sure to please at any level of heat. Each issue includes about 50-75 recipes, all of which are high quality, useful, and practical. A recipe index in the front of the magazine lists all the recipes by category.
Chili Pepper is printed on glossy paper and contains loads of beautiful photographs. In fact, the ads are also exceptionally beautiful and colorful, and in no way detract from the overall aesthetics of the magazine. Hot sauces, salsa, powders, kitchen gadgets, pepper plants, and a host of other things can be found in the ads.
This is a great gift for those who like to spice it up!This is one of the most fun food magazines I have ever come across. It has plenty of good recipes that are relatively accessible to the average cook, but it also has lots of articles that are both informative & entertaining.
The primary focus (of course) is on hot and spicy foods, but it also concentrates on any number of regional cuisines that are not necessarily scorching hot. A issue highlighting salsas, for example, will have a fair number of high-Scoville recipes, but will also include flavorful salsas that are intended to enhance a main course rather bring beads of sweat to your forehead. A neophyte will better understand that a salsa isn't necessarily a hot sauce but actually covers a much wider spectrum. The same would apply to their issues on barbeque as well as cuisines from Mexico, Thailand & India, among others.
If you want to know how to grow peppers, you will also find this magazine informative, as it addresses many different aspects of pepper horticulture. There is also plenty of information on the frighteningly extensive array of hot sauces that are commercially available. If you come from a region where it isn't easy to grow your own peppers, finding a resource for peppers is important, and this magazine definitely helps.
Even if you aren't a pepper-head, there is plenty within this magazine that you will find useful.
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I've subscribed to this mag since it started--when it was called "Chili Pepper" in the early/mid nineties. I've noticed recently that delivery has been a little erratic, so I used a little google-fu and found out that not only has their website been down for months (I had already noticed that),they sold the food convention,they are not paying their writers, nor returning calls from subscribers. I fear that this one is also going down the path to its demise, if it hasn't already. This was always one of my favorite magazines. Just a heads up to fellow chile heads.This is a very good magazine, I have been getting it since 1988 and has improved 100% since the early days of this publication! Well written, great pictures of food! They travel all around the world bringing new and exciting food's that we do not have here in America! You will be very pleased!Save 9% Off
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