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Though we live in an electronic age, a good book gives more pleasure than a computer ever will. To fill up the gaps in your chilli knowledge, we’ve listed some of the books that we have found useful over the years.

General peppers:

• Peppers: The Domesticated Capsicums, by Jean Andrews
  
  An excellent introduction to the world of peppers, both hot and sweet. History, biology, agronomy and economic uses: this book has it all. Highly recommended.
  
  There are two editions of Peppers, 1984 and 1995, and both, sadly, are out of print. However, the following dealers of second hand books have managed to acquire some left-over copies, so give them a try:
  
  Mike Park
  351 Sutton Common Road
  Sutton
  Surrey
  SM3 9HZ
  
  Phone: 0208 641 7796
  Fax: 0208 641 3330
  email: mikeparkbooks@aol.com
  
  
  Summerfield Books
  Main Street
  Brough
  Cumbria
  CA17 4AX
  
  Phone: 0176 834 1577
  Fax: 0176 834 1687
  email: info@summerfieldbooks.com
  
  
  
• Peppers of the World: An Identification Guide, by Dave DeWitt and Paul W. Bosland. 1996. Ten Speed Press. ISBN 0-89815-840-0
  
  With over 300 varieties of sweet and hot peppers described and photographed, this is a chilli lover’s dream.
  
  
  
• Peppers: Vegetable and Spice Capsicums, by P. W. Bosland and E. J. Votava. 1999. CABI Publishing. ISBN 0-85199-335-4
  
  A fairly technical book for those wanting to delve more deeply into pepper esoterica. Takes the Jean Andrews book one step further.
  
  
  

Cookery:

• Mexican Kitchen, by Rick Bayless. 1998. Absolute Press. ISBN 1-899791-56-6
  
  This has to be the best book in English on Mexican cooking. Comprehensive and precise, it is sometimes overly fussy in its quest for authenticity. Nevertheless, it’s the one to go for if you want to use our tomatillos, and ancho/poblano, serrano and jalapeño chillies.
  
  
  
• The New Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz. 1998. Grub Street. ISBN 1-898697-69-8
  
  Written with authority and affection, this is a good introduction to Mexican cooking. Though not as thorough as the Bayless book above, it tends to be more approachable.
  
  
  
• The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. 1995. Ten Speed Press. ISBN 0-89815-638-6
  
  Our ‘Naga’ chilli is a type of habanero, and this book has more than 100 recipes for cooking the hottest chillies in the world. For the truly obsessive.
  
  
  

• Customers in Scotland can buy our chillies and tomatillos at both the Glasgow and Edinburgh versions of Lupe Pinto’s Deli. Dougie Bell, the owner, is a purveyor of other Mexican ingredients, and what he doesn’t know about Mexican food isn’t worth knowing. While you’re at it, ask about his book, Two Cooks and a Suitcase, the world’s only Mexican cookbook written by a delicatessen-owning Scot. Scout’s honour.
  
  Lupe Pinto’s Deli
  24 Leven Street
  Edinburgh
  EH3 9LJ
  
  Phone: 0131 228 6241
  Fax: 0131 228 2390
  
  and
  
  313 Great Western Road
  Glasgow
  G4 9HR
  
  Phone: 0141 334 544
  
  Web: www.lupepintos.com
  
  
  
• When you think of dried chillies, think about raisins: different than the fresh fruit but just as good. For an interesting selection of dried chillies and other Mexican treats, we recommend Dodie Miller’s Cool Chile Company. Contact her directly by phone or email, or check out her website for mail ordering.
  
  Cool Chile Company
  P.O. Box 5702
  London
  W11 2GS
  
  Phone: 0870 902 1145
  email: dodie@coolchile.co.uk
  Web: www.coolchile.co.uk
  
  
  
• Though they can’t spell, Hot-Headz! do have exceedingly good hot sauces. Give them a ring or buy off their website.
  
  Hot-Headz!
  Phone: 01453 731 052
  Web: www.hot-headz.com

Tel: (01308) 897766 | Ordering Information | Fax: (01308) 897735