“DeWitt’s magnum opus book of the spiciest proportions.”—Alex De Vore, Santa Fe Reporter
“In his delicious new book, veteran Albuquerque author / food historian Dave DeWitt takes readers on journeys around the world to explore and meet the multitude of chile varieties that exist.”—David Steinberg, Albuquerque Journal
“The book . . . is a culmination of DeWitt’s decades researching the fruit. . . . In some ways, the recent book is a capstone project that captures the highlights of his spicy career.”—Jason Strykowski, Santa Fe New Mexican
“Folklorists who work in food and foodways will find much of interest in this well-written and ambitious attempt to put chiles in world perspective, including the history of chiles, the development of chile cuisines, the botany of chiles, and the celebration of chiles in festival.”—William Hansen, Journal of Folklore Research
“An impressively comprehensive and informative study tracing the domestic cultivation of wild chile to the development of heat indexes and ratings for the chile, and so much more.”—Susan Bethany, Midwest Book Review
“Fascinating, very informative, and a delight to read. I wanted to rush to the kitchen to try all the recipes, too.”—Sharon Hudgins, author of T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East
“Dave DeWitt is one of America’s most scientifically literate journalists, and reading of his travels is always an adventure.”—Gary Paul Nabhan, author of Why Some Like It Hot: Food, Genes, and Cultural Diversity
