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

by Randy Clemens

Ten Speed Press | January 18, 2011 | Kobo Edition (eBook)

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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.


From the Hardcover edition.

Format: Kobo Edition (eBook)

Published: January 18, 2011

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607740583

ISBN - 13: 9781607740582

Found in: Herbs and Spices

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

by Randy Clemens

Format: Kobo Edition (eBook)

Published: January 18, 2011

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607740583

ISBN - 13: 9781607740582

From the Publisher

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.


From the Hardcover edition.
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