David DeWitt says – This book is composed of the best dishes from my collection of chile pepper-laden recipes from around the world that I collected on site, from freelance contributors to the magazines and the SuperSite, from coauthors, and by researching the authentic, obscure, and out-of-print cookbooks from all over the world that I collected for my library. That library now resides in Special Collections at the New Mexico State University Library, in an archive that I endowed, along with my chile pepper-related papers, clippings, manuscripts, photographs, and digital material.
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