In his time, Leonardo Da Vinci was more famous for producing lavish banquets and spectacular theatrical productions than he was for his art. Ironically, he was a vegetarian who did not partake of the feasts. Da Vinci’s Kitchen is a fascinating account of Italian cuisine from Da Vinci’s Renaissance to modern times, with original recipes from the early masters of cooking, and it explores the history and relevance of Italian cuisine. Chapters include: --Regional Cuisines That Survived the War...

The world of the “Pope of Peppers” – Dave DeWitt, is hot, spicy, and filled with wacky trivia that those who worship peppers must know. Besides quizzes, resources, and many funny and informative factoids, there are also insights into Dave’s travels and his encounters with celebrities like Martha Stewart, Paul Prudhomme, Ted Nugent, Kinky Friedman, Bobby Flay, Joe Perry, Gary Collins, Bryant Gumbel, Mark Miller, Alice Cooper, and even Zubin Mehta. There are chapters of anecdotes about the v...

Taps into the burgeoning "buy local" movementAuthor is an experienced microfarmer and is well-respected in the food community, having written several books on food and food historyWith its focus on selecting, producing, and marketing the most profitable crops, Microfarming differentiates itself from other gardening books as an entrepreneur’s business guideOffers down-to-earth advice about what will and will not work for particular regions, people, and lifes...

Recipes for the most popular dishes from the collection of "the high priest of hot stuff," the author of Chili Peppers and The Founding Foodies (Sam Gugino, James Beard Award-winning food journalist).For the past three decades, Dave DeWitt has devoted his life and career to chile peppers and fiery foods, and he publishes the huge Fiery Foods & Barbecue Central (fiery-foods.com), which includes hundreds of articles and thousands of recipes. This new...

For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, ...

A rag-tag group of Apache warriors, led by an elderly man in his late seventies, took on the U.S. Army’s Ninth Cavalry in revenge for the death of the great Apache war chief Victorio. Using guerilla warfare, they led raids through New Mexico, slaughtering men, women, and children and evading the Cavalry and the Buffalo Soldiers. In the end, they won! Interesting historical characters abound. Billy the Kid was killing people in the southern part of the territory. The New Mexico Territory wa...

The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included.Savor the history,...

A rag-tag group of Apache warriors, led by an elderly man in his late seventies, took on the U.S. Army's Ninth Cavalry in revenge for the death of Apache war chief Victorio. Using guerilla warfare, they led raids through New Mexico evading the Cavalry and Buffalo Soldiers. In the end, they won! Interesting historical characters abound, including Billy the Kid and author/politician Lew Wallace.

Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans.Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menu...

From pork butts to brisket, New Mexico to Tennessee, Ray Lampe, A.K.A. "Dr. BBQ," has traveled the barbecue circuit and back again—and lived to tell his tale of a never-ending barbecue road trip that practically drips with tangy goodness! In "Dr. BBQ's Big-Time Barbecue Road Trip!," Lampe gives hungry readers throughout the U.S. the real deal on where to find barbecue to meet every craving, whether traveling the back roads or heading to the joint down the street. Filled with juicy regional...

Get acquainted with one of the most distinctive flavors the chile world has to offer: the fruity, hot habanero.This die-cut little book offers approximately thirty recipes, from the basics (Essential Habanero Hot Sauce) to the unexpected (Creole Peanut Soup—a West African-influenced treat with habaneros, peanut butter, tomatoes, and coconut milk). There's legend and lore about the colorful history of these peppers (a West Indies fo...

A food-history cookbook celebrating the spirit and flavors of what is now the American Southwest.