Pepper Parade: Green Cuisine Bursting with Colorful Bell Peppers is a cookbook that celebrates the versatility and flavor of bell peppers. The book is written by Elisa Costantini, an Italian-born chef who has worked in some of the best restaurants around the world. In this book, she shares her passion for cooking with bell peppers and provides readers with over 50 recipes that showcase the vegetable’s unique flavor and texture.
The book is divided into several sections, each focusing on a different type of bell pepper. The first section is dedicated to green bell peppers, which are the most common type of bell pepper. The recipes in this section range from simple salads to more complex dishes like stuffed peppers and fajitas.
Red Bell Peppers
The second section of the book focuses on red bell peppers, which are sweeter and more flavorful than their green counterparts. The recipes in this section include roasted red pepper dip, red pepper soup, and red pepper risotto. The author also includes several recipes that combine red bell peppers with other ingredients, such as goat cheese and grilled chicken.
Yellow Bell Peppers
The third section of the book is all about yellow bell peppers, which have a slightly milder flavor than red bell peppers. The recipes in this section include yellow pepper gazpacho, yellow pepper pasta, and yellow pepper and corn salad. The author also includes several recipes that use yellow bell peppers as a topping or garnish, such as yellow pepper salsa and yellow pepper aioli.
Orange Bell Peppers
The fourth section of the book focuses on orange bell peppers, which are sweeter and more flavorful than yellow bell peppers. The recipes in this section include orange pepper and tomato soup, orange pepper and goat cheese tart, and orange pepper and shrimp stir-fry. The author also includes several recipes that use orange bell peppers as a main ingredient, such as orange pepper and chicken curry and orange pepper and quinoa salad.
Purple Bell Peppers
The final section of the book is dedicated to purple bell peppers, which are the rarest and most expensive type of bell pepper. The recipes in this section include purple pepper and eggplant caponata, purple pepper and lentil soup, and purple pepper and goat cheese ravioli. The author also includes several recipes that use purple bell peppers as a garnish or topping, such as purple pepper and feta cheese crostini and purple pepper and herb butter.
In conclusion, Pepper Parade: Green Cuisine Bursting with Colorful Bell Peppers is a must-have cookbook for anyone who loves cooking with bell peppers. The book provides readers with a wide range of recipes that showcase the unique flavor and texture of each type of bell pepper. Whether you’re a seasoned chef or a beginner cook, this book is sure to inspire you to create delicious and colorful dishes.
