Andrews, who has been called the first lady of Chile peppers, the godmother of the chile world, as well as her own registered trademark The Pepper Lady, follows the spice trade and early movements of capsicums along the spice roads, through much of Turkey and the Middle East, Africa and Monsoon Asia (India, Nepal, Bhutan, Sri Lanka, Thailand, and Indonesia) plus the Szechuan and Hunan provinces in China and the Silk Route. This latest offering includes previously undiscovered facts, including the etymology of the word cayenne. The first spice to be used by man, peppers are currently hot in Mexico, Guatemala, much of the Caribbean, most of Africa, parts of south America, India, Bhutan, Malaysia, Thailand, Indonesia, southwestern China, the Balkans, the United StatesLouisiana, Texas, and the Southwestplus Korea. A chapter on what makes a pepper a pepper includes detailed descriptions and illustrations of twenty-seven separate varieties of the Capsicum, as well as miscellaneous cultivars and detailed directions on working with fresh and dried peppers, including how to choose and use them, and how to care for them. The recipes include those of such nationally kwn chefs as Mark Miller, Reed Clemons, Miguel Ravago, Stephen Pyles, Jon Jividen, Paula Lambert (Mozzarella Company), Robert del Grande, Pat Teepatigand, Cecilia Chiang, Elmar E. Prambs, Jerry di Vecchio, Paul Prudhomme, Dean Fearing, Amal Naj, Justin Wilson, and John Ash, among many others.
Known internationally as the Pepper Lady since the publication of her book Peppers: The Domesticated Capsicums, JEAN ANDREWS was a distinguished alumna from the University of North Texas, where she received her Ph.D., and from the University of Texas at Austin where she received a B.S. and was also named to the Hall of Honor of the College of Natural Sciences. Named to Who s Who in Food and Wine in Texas, Andrews was the author and illustrator of thirteen books, as well as numerous articles on peppers, wildflowers and shells. She lived in Austin, Texas.