What surprised me about Peppers of the Americas is the number of pepper varieties that I did not even know existed. Not only do they exist, but they are all pretty distinct in there flavors. If you want a visually rich explanation of one of the most influential ingredients in the Americas, this is your book. From the Bolivian Rainbow pepper ornamental to the Peruvian Chinchi Uchu, Peppers goes through the characteristics of each pepper variety in great detail.
Although a bit complex, this all-inclusive ingredient book gives a pretty extensive and useful run down of all things peppers. The equipment used in the recipes and several of the ingredients can be a bit tricky to find. Don’t worry, I’ve made this chimichurri recipe a bit more “basic” by offering Italian parsley as a substitute for the pepper leaves if you’re unable to find them at your local market.