Pepper : From Around the World: Stories & Recipes
From Around the World: Stories & Recipes
Erwann de Kerros and Benedicte Bortoli
Guillaume Czerw
Pepper is an essential seasoning, but one that is easy to take for granted. Here, Erwann de Kerros, a professional spice hunter, and food writer Benedicte Bortoli introduce the vast varieties of pepper, showing how the origins and quality of the pepper we use directly affect the enjoyment of our food. Featuring more than 50 flavorful varieties, including white and black Penja peppercorns, the Tellicherry, the Batak berry, and more, the book depicts the unique colors and shapes of different berries and peppercorns in beautiful detail, alongside flavor profiles, suggestions for uses, and botanical analysis. Stunning photographs depict de Kerros's adventures sourcing pepper from Nepal, Cameroon, Indonesia, and Ethiopia, and acclaimed French chefs Didier Edon and Olivier Arlot contribute more than 40 recipes, all employing pepper. With more than 200 photographs and botanical drawings, this is the definitive guide to one of the most significant spices. ". . . we just love the dramatic photography and the inventive recipes inspired by world cuisines, using different types of pepper to add a layer of flavour to every kind of meal from starter (green asparagus risotto with Serrano ham, quail eggs and truffles) right through to dessert (tropical fruit carpaccio with citrus crumble). This would make a beautiful gift to the pepper addict in your life - or a stunning addition to your own bookshelf!" Easy Food
Erwann de Kerros is a spice hunter and avid traveler. Raised in France but educated in Cameroon, his adventure with spice began with the discovery of a Penja pepper plantation that he managed for four years before leaving to travel the world in search of the finest spices. He then created his own brand of spices, Terre Exotique, which offers a wide range of spices of the highest quality.. Benedicte Bortoli is a writer and editor who specializes in food and wine.
Size Guide
×
Trending Now
