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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punchby Randy Clemens
Synopses & Reviews
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 Appetit'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.
From the Hardcover edition.
A volume of 50 unique recipes centering on the "rooster sauce" condiment that was named 2009's Ingredient of the Year by Bon App
About the Author
RANDY CLEMENS is a graduate of the California School of Culinary Arts. He has written for numerous food publications including Gourmet, Saveur, Wine Enthusiast, Imbibe, Los Angeles, Draft, Edible Los Angeles, and BeerAdvocate.
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Cooking and Food » By Ingredient » Herbs and Spices