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The Tabasco Cookbook: Recipes with America's Favorite Pepper Sauce

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The Tabasco Cookbook: Recipes with America's Favorite Pepper Sauce Cover

 

Synopses & Reviews

Publisher Comments:

80 recipes with your favorite pepper sauce in a newly revised edition

 

Whether you ask for it by name at restaurants or are one of the legions of people who travel with your own bottle, you know there's no substitute for giving eggs, oysters, and Bloody Marys a kick.

 

But Tabasco Pepper Sauce is a versatile ingredient for other foods, too. This revised and updated edition of The Tabasco Cookbook includes 20 new recipes for enjoying southern-style classics and American down-home favorites. From perfect fried chicken to a pan of peppery gingerbread, here are 80 recipes and color photography to test your fiery food limits—and keep you coming back for more. 

With a foreword by renowned New Orleans chef John Besh and beautiful color photographs of the food and Avery Island, Tabasco Pepper Sauce’s birthplace, The Tabasco Cookbook will spice up any cook’s repertoire from breakfast to dessert.

Synopsis:

CN

About the Author

"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.

Product Details

ISBN:
9780770435394
Author:
Mcilhenny, Paul
Publisher:
Clarkson Potter Publishers
Author:
McIlhenny, Paul
Author:
Besh, John
Author:
Hunter, Barbara
Subject:
Cajun
Subject:
Cooking and Food-US General
Publication Date:
20150231
Binding:
HARDCOVER
Language:
English
Illustrations:
30-50 4/C PHOTOGRAPHS
Pages:
144

Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Young Adult » General

The Tabasco Cookbook: Recipes with America's Favorite Pepper Sauce New Hardcover
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Product details 144 pages Clarkson Potter Publishers - English 9780770435394 Reviews:
"Synopsis" by , CN
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