Author Dave DeWitt takes readers on a personal tour of the chile-growing and chile-eating countries of the world.--Sandra Dallas, Denver Post

Folklorists who work in food and foodways will find much of interest in this well-written and ambitious attempt to put chiles in world perspective, including the history of chiles, the development of chile cuisines, the botany of chiles, and the celebration of chiles in festival.--William Hansen, Journal of Folklore Research

Folklorists who work in food and foodways will find much of interest in this well-written and ambitious attempt to put chiles in world perspective, including the history of chiles, the development of chile cuisines, the botany of chiles, and the celebration of chiles in festival.--William Hansen, Journal of Folklore Research

In his delicious new book, veteran Albuquerque author / food historian Dave DeWitt takes readers on journeys around the world to explore and meet the multitude of chile varieties that exist.--David Steinberg, Albuquerque Journal

DeWitt's magnum opus book of the spiciest proportions.--Alex De Vore, Santa Fe Reporter

Food historian Dave DeWitt carries serious chile cred.--Kate Nelson, New Mexico Magazine

An impressively comprehensive and informative study tracing the domestic cultivation of wild chile to the development of heat indexes and ratings for the chile, and so much more.--Susan Bethany, Midwest Book Review

Dave DeWitt is one of America's most scientifically literate journalists, and reading of his travels is always an adventure.--Gary Paul Nabhan, author of Why Some Like It Hot: Food, Genes, and Cultural Diversity

Fascinating, very informative, and a delight to read. I wanted to rush to the kitchen to try all the recipes, too.--Sharon Hudgins, author of T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East