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Dave DeWitt

Forfatter af The Whole Chile Pepper Book

67 Works 1,269 Members 21 Reviews

Om forfatteren

Dave DeWitt is a food historian and one of the foremost authorities on chile peppers, spice, and spicy foods. Named the "Pope of Peppers" by New York Times. DeWitt has written or coauthored more than 30 books on hot peppers and spicy foods and edited two different magazines devoted to those vis mere subjects. He lives in Albuquerque, New Mexico. vis mindre

Omfatter også følgende navne: Dave Dewitt, Д. Девитт, David Austin DeWitt

Omfatter også: David DeWitt (4)

Værker af Dave DeWitt

The Whole Chile Pepper Book (1990) 130 eksemplarer
The Pepper Garden (1993) 74 eksemplarer
1,001 Best Hot and Spicy Recipes (1636) 61 eksemplarer
The Fiery Cuisines (1984) 56 eksemplarer
The Habanero Cookbook (1995) 37 eksemplarer
Food of the World: Santa Fe (1998) 35 eksemplarer
The Field Guide to Peppers (2015) 21 eksemplarer
The Hot Sauce Bible (1996) 21 eksemplarer
Authentic Recipes: Santa Fe (2006) 18 eksemplarer
Hot Spots (1991) 18 eksemplarer
Chipotle (Pepper Pantry) (1997) 18 eksemplarer
Chile Peppers: A Global History (2020) 16 eksemplarer
Avenging Victorio (2007) 12 eksemplarer
New Mexico (1989) 8 eksemplarer
Great Bowls of Fire (1997) 5 eksemplarer
Fiery Appetizers (1986) 4 eksemplarer
Discover New Mexico (1979) 4 eksemplarer
The essential hot spice guide (2017) 3 eksemplarer
Jalapeños (Pepper Pantry) (2013) 3 eksemplarer
Sweet Heat (The Pepper Pantry) (2018) 2 eksemplarer
The mute strategy 1 eksemplar
Whole Chile Pepper Book (2006) 1 eksemplar

Satte nøgleord på

Almen Viden

Juridisk navn
DeWitt, David Austin
Andre navne
DeWitt, David A.
Fødselsdato
1944
Køn
male
Nationalitet
USA
Bopæl
Albuquerque, New Mexico, USA
Uddannelse
University of Virginia (BA | Literature | 1966)
University of Richmond (MA | Literature | 1967)
Erhverv
editor-in-chief (Chile Pepper Magazine | ended 1996)
co- producer (Heat Up Your Life!)
host (Heat Up Your Life!)
publisher (Fiery Foods & BBQ Magazine)
Organisationer
Sunbelt Shows (president)
The Chile Pepper Institute (board member)
New Mexico Farm and Ranch Heritage Museum (board member)
Kort biografi
Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has more than forty-five published books to his credit. Dave is also the producer of the National Fiery Foods & Barbecue Show, the trade/consumer show for the multi-billion dollar Fiery Foods and Barbecue industries, now in its twenty-fifth year.

Current Responsibilities:

--Producer, National Fiery Foods & Barbecue Show, now in its 25th year

--Producer, Scovie Awards Competition, a contest for hot & spicy and BBQ products

--Publisher and editor, the Fiery Foods & BBQ SuperSite at www.fiery-foods.com

--Publisher, Burn! Blog

Museum Projects:

Curator, "Edward S. Curtis in New Mexico," Albuquerque Museum, 1984

Media Appearances:

Dave has appeared on a number of national TV shows, including "American Journal," CNN, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," "CBS Sunday Morning," "Mythbusters," "Extreme Conventions" (Travel Channel), the Martha Stewart Show and many appearances on The Food Network. He has also been featured in The New Yorker, The New York Times, Los Angeles Times, USA Today, American Way, Smithsonian, and in more than two hundred newspapers across the country. A summary DVD of the appearances is available.

[adapted from Amazon.com author page, retrieved 5/4/2014]

Medlemmer

Anmeldelser

 
Markeret
jimbeal | Jun 12, 2023 |
A handy reference for the 400 most common varieties of pepper with useful notes on growing time, how to best use peppers (for stuffing, salsas, canning, etc.). I did feel like this was sort of like a catalog for coauthor Jamie's website/nursery, but they also included a list of other growers to get seeds/plants from at the end too.
 
Markeret
Daumari | 2 andre anmeldelser | Dec 30, 2017 |
This review was originally posted on the NYBG Plant Talk blog:
http://blogs.nybg.org/plant-talk/2016/01/from-the-library/from-the-library-the-f...

The Field Guide to Peppers promises to help readers achieve two things: “to identify unfamiliar pepper varieties … and to assist in the selection of peppers” for inclusion in gardens. Authors Dave DeWitt and Janie Lamson bring extensive expertise and differing strengths to this publication. DeWitt, known to some as the “Pope of Peppers,” has authored over 30 books related to peppers and spicy foods. Lamson, the “Chile Goddess,” is the owner of Cross Country Nurseries in New Jersey and grows and sells all 400 pepper varieties covered in Field Guide.

Field Guide is undeniably attractive even at first glance, with bold and colorful cover art. A quick skim through the book heightens the appeal, bright red pages and accents complementing full-color photos of all 400 peppers. Most readers likely have a favorite pepper, and I found the images of jalapeños to be especially attractive.

While this book is suggested as a tool for both pepper identification and selecting peppers to grow, it seems to be more focused on the latter than the former, as the botanical details are rather limited. However, with the photographs provided, the text could indeed serve as a field guide for the home gardener. The text is helpfully organized by common pepper species—Capsicum annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens. Capsicum annuum is further divided into pod types, owing to the number of varieties within the group. In terms of selecting peppers for home gardens, this book is especially useful. Comments from the authors accompany each and every pepper, ranging from historical facts to cooking suggestions to alternative names. Origin, pod description, size and color, time of harvest, and heat level are also indicated. Scoville Heat Units (SHU) are the basis of the heat levels defined by the authors (“sweet” to “super hot”), but readers should note that an exact SHU is not given for each pepper.

Reading this book, I occasionally found myself wishing that there was a way for me to isolate peppers based on criteria such as heat level. Field Guide includes a single index of pepper names, but does not index the peppers in any other way. However, Chile Plants, Janie Lamson’s website, allows the pepper enthusiast to search for peppers using 15 criteria—from heat, to color, to season, to species. The site is truly a companion piece to Field Guide and also a source for purchasing all of the 400 varieties described in the print book.

The Complete Chili Pepper Book by Dave DeWitt, Timber Press
The Complete Chili Pepper Book by Dave DeWitt, Timber Press

Field Guide is not intended as a gardening guide, although “A Brief Guide to Growing” occupies 10 pages of text toward the start of the book—sans images. DeWitt’s 2014 The Complete Chile Pepper Book (also from Timber Press) is suggested by the authors as a resource for those interested in learning more about growing peppers. The Edible Pepper Garden by Rosalind Creasy is another excellent book on this topic.

All said, The Field Guide to Peppers is both a beautiful and informative work, best supplemented with additional print and electronic resources from both DeWitt and Lamson.
… (mere)
 
Markeret
orangewords | 2 andre anmeldelser | Feb 5, 2016 |
Dave DeWitt has been working with peppers for decades, is the founder of Chile Pepper magazine, and has been dubbed “The Pope of Peppers”. Jamie Lamson is the “Chile Goddess”, and the owner of ChilePlants.com, which grows 500 varieties of hot and sweet peppers and ships plants in spring and fresh chilies in September. This duo is uniquely suited to write the definitive book on peppers.

The book covers the five main domesticated species of peppers; Capsicum annuum has a number of subsets such as jalapenos, Europeans, pimentos, wax, Asians, and bells so that section is subdivided. Did you know that there are 27 different named cultivars of cayenne peppers alone? Each entry has a color photograph, the cultivar name, where the pepper first came into cultivation, the size of the plant and of the pod, the time to harvest, and the heat level. Here’s the only problem I have with the book: they give the heat levels by ‘mild, medium, hot,” etc instead of the Scoville units for the peppers. There is a chart that tells what the range of Scoville units is for each category, but still, ‘Medium’ covers 2500 to 10,000 Scoville units and that’s a heck of a range. I’d prefer to see the actual SHU for each pepper. Some entries also have comments about the pepper, such as uses in cuisine, growing tips, etc.

I think it’s a great book; I get so confused looking over huge sections of pepper seeds and wondering how they compare to each other. This book will unravel a lot of that confusion. This would be a great reference for the chilehead on your holiday gift giving list.
… (mere)
 
Markeret
lauriebrown54 | 2 andre anmeldelser | Nov 22, 2015 |

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Værker
67
Medlemmer
1,269
Popularitet
#20,211
Vurdering
4.0
Anmeldelser
21
ISBN
106
Sprog
4

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