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1 Home & Garden Cooking and Food- Sauces

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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch

by

The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch Cover

 

Synopses & Reviews

Publisher Comments:

You’ve drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it’s time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet, and more.

Named Bon Appétit’s Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes—from star chefs to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you’re a die-hard fan or a recent convert to the revered “rooster sauce,” you’ll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.

Review:

"This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes." Library Journal

Review:

"This book is a perfect example that Sriracha tastes great on everything!" David Chang, chef/owner of Momofuku

Review:

"You may know of Sriracha as something to squirt into a bowl of pho, but Randy Clemens shows you how to use the hot sauce from breakfast to dinner, from salad dressing to dessert. His infectious enthusiasm and appealing recipes will send your endorphins to a chili pepper high." Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings

Synopsis:

A cookbook devoted to Sriracha, the underground king of condiments, filled with 50 unique recipes that highlight the bold, savory punch of this addictively spicy chile sauce.

Named Bon Appétit’s Ingredient of the Year in 2009, Sriracha is one of the few ingredients adored by adventurous cooks of all stripes—from star chefs like Jean-Georges Vongerichten to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Sriracha adds depth and an intriguing twist to recipes such as Spicy Ceviche, Vietnamese-Style BBQ Short Ribs, and Sriracha Sangria. Whether they’re die-hard fans or have recently discovered the revered “rooster sauce,” readers will love learning the backstory to their favorite condiment and incorporating Sriracha into their cooking repertoire as more than just a tableside squeeze.

Video

About the Author

A graduate of the California School of Culinary Arts, Randy Clemens has written for numerous food publications including Gourmet, Saveur, Wine Enthusiast, Imbibe, Los Angeles, Draft, Edible Los Angeles, and BeerAdvocate. He lives in Glendale, California. Visit www.randyclemens.com for more information.

Product Details

ISBN:
9781607740032
Subtitle:
50 "Rooster Sauce" Recipes That Pack a Punch
Author:
Clemens, Randy
Publisher:
Ten Speed Press
Subject:
Herbs, Spices, Condiments
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Cooking and Food-Sauces Salsa and Condiments
Publication Date:
20110131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
128
Dimensions:
7.29 x 7.31 x .63 in .9 lb

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » By Ingredient » Hot and Spicy
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Health and Self-Help » Self-Help » General

The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch Used Hardcover
0 stars - 0 reviews
$11.95 In Stock
Product details 128 pages Ten Speed Press - English 9781607740032 Reviews:
"Review" by , "This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes."
"Review" by , "This book is a perfect example that Sriracha tastes great on everything!"
"Review" by , "You may know of Sriracha as something to squirt into a bowl of pho, but Randy Clemens shows you how to use the hot sauce from breakfast to dinner, from salad dressing to dessert. His infectious enthusiasm and appealing recipes will send your endorphins to a chili pepper high."
"Synopsis" by , A cookbook devoted to Sriracha, the underground king of condiments, filled with 50 unique recipes that highlight the bold, savory punch of this addictively spicy chile sauce.

Named Bon Appétit’s Ingredient of the Year in 2009, Sriracha is one of the few ingredients adored by adventurous cooks of all stripes—from star chefs like Jean-Georges Vongerichten to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Sriracha adds depth and an intriguing twist to recipes such as Spicy Ceviche, Vietnamese-Style BBQ Short Ribs, and Sriracha Sangria. Whether they’re die-hard fans or have recently discovered the revered “rooster sauce,” readers will love learning the backstory to their favorite condiment and incorporating Sriracha into their cooking repertoire as more than just a tableside squeeze.

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