- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Ships in 1 to 3 days
The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punchby Randy Clemens
Synopses & Reviews
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.
"This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes." Library Journal
"This book is a perfect example that Sriracha tastes great on everything!" David Chang, chef/owner of Momofuku
"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
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.
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.
What Our Readers Are Saying
Other books you might like
Cooking and Food » By Ingredient » Herbs and Spices