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The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce


The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce Cover


Synopses & Reviews

Publisher Comments:

"Tabasco sauce is an indispensable ingredient, and always on my kitchen counter. I am a loyal Fan."

Pierre Franey

The world would be a much blander place without that familiar little red bottle with the white diamond label.

Ever since Edmund McIlhenny introduced his soon-to-be-famous pepper sauce in 1868, raw oysters and Bloody Marys have depended on that definitive dash to make them complete. Now, Paul McIlhenny unbottles the authoritative cookbook on this very special sauce. It's no surprise that a generous amount of Tabasco sauce adds heat and bite to foods, but The Tabasco Cookbook reveals that a judicious amount will add "roundness" to flavors in a multitude of ways.

Tempting recipes range from contemporary offerings such as Potato, Artichoke, and Leek Soup, Devil's Chicken, and Lemon Sesame Asparagus to a host of Tabasco Classics — regional favorites such as Eula Mae's Cajun Seafood Gumbo, Grillades for Brunch, Shrimp Creole, and Dirty Rice. Each recipe is rated from (gives flavors a lift) to (not for the meek) according to its piquancy level, and simple tips on using Tabasco sauce to heighten the flavor of everything from popcorn to polenta are sprinkled throughout the pages.

The Tabasco Cookbook is filled with vignettes describing the venerable history of the pepper sauce and the family-run company behind it, as well as bits of trivia and lore revealing elusive facts, such as what a "petit baton rouge" is (page 130). With more than thirty-five duotone photographs from the McIlhenny archives, The Tabasco Cookbook brings to life the history behind one of America's most classic ingredients.

So don't just reach for the Tabasco sauce when you're thinking "hot": Tabasco sauce is the perfect solution whenever flavors need a lift.

About the Author

Paul Mcilhenny is the fourth generation of McIlhennys to produce Tabasco sauce and currently is an officer and director of McIlhenny Company. He grew up in New Orleans and has lived and cooked on Avery island for the past twenty-five years.

Barbara Hunter is a public relations executive at Hunter MacKenzie, Inc., a firm specializing in marketing public relations. She has been working with McIlhenny Company for twenty-five years. She lives in New York City.

Product Details

125 Years of America's Favorite Pepper Sauce
Hunter, Barbara
McIlhenny, Paul
Hunter, Barbara
Clarkson Potter
New York :
Herbs, Spices, Condiments
Cookery (Hot pepper sauces)
Tabasco sauce.
Regional & Ethnic - American - General
Specific Ingredients - Herbs, Spices, Condiments
American - General
Series Volume:
CP (EP) WNR90-91-6
Publication Date:
Grade Level:
8.60x5.48x.60 in. .80 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Brand Names
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

The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce Used Hardcover
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Product details 144 pages Clarkson N Potter Publishers - English 9780517589656 Reviews:
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