Sunday, July 22, 2007

Chile Pepper magazine

Do elephants eat chiles? Need a chile peanut butter pie recipe? Looking for a fiery hot chocolate mix? Want to make your own home-grown hot sauce? Grow the world’s hottest chile pepper? Read about the first company to bottle jerk seasoning? Chile Pepper magazine has the answer to these questions and more.

Chile Pepper caters to people who have a taste for hot foods from all over the world. With a wealth of recipes, this bimonthly magazine will guide the reader through Eastern Europe, Asia, Africa, Central America, Mexico, and the Caribbean, as well as the Cajun, Texan, and Southwestern cuisine of the U.S. in search of the spiciest of spicy foods. Dedicated to the spicy side of life, each issue brings you restaurants and reviews, chef and celebrity profiles, travel, tips and techniques, and more than 50 recipes. "From hot sauce to haute cuisine, from Baton Rouge to Bali," Chile Pepper covers it.

Although the online version of this magazine requires a subscription fee, you can read it for free in the Magazines and Newspapers Center. We have issues back to last year.

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