Dimensions: 128 pages, 7.3 × 7.26 × 0.64 in
Published: January 18, 2011
The following ISBNs are associated with this title:
ISBN - 10: 1607740036
ISBN - 13: 9781607740032
About the Book
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.
Read from the Book
Introduction Step foot into an Asian market or restaurant, and you’re almost sure to be greeted by a glowing red bottle of Sriracha Chili Sauce. Over the past few years, however, its fame has carried it beyond the Asian sector, landing it on countless diner counters, restaurant menus, and into the hands of some very upscale chefs. References in several notable cookbooks, as well as appearances in several episodes of Top Chef and on the shelves of Wal-Mart, all stand as testaments to its welcomed ubiquity and tasty reputation. Its vibrant color and unique, piquant flavor have made it a hit, slowly growing in popularity over the past 28 years simply by word of mouth. A mainstay in many home kitchens and innumerable college dorm rooms, Sriracha strikes a delicate balance of flavors and sensory experiences that isn’t just appealing, it is downright addictive. And with a price tag near $3 a bottle, there are certainly far worse habits to adopt. Blending the sweetness and squeeze bottle simplicity of ketchup with a welcome garlic pungency and just the right amount of spice, Sriracha is quickly becoming a staple among American condiments. Although a squirt or two over a bowl of fried rice or ramen is most common, I’ve set out to find new ways of utilizing Sriracha, not just as a topping but as an additional ingredient and tool in our culinary arsenal. Working with Peppers Just as hot peppers can have a burning effect on your tongue, so too can they wreak havoc on y
Table of Contents
Acknowledgments x Introduction 1 Sriracha: A Thai Original 6 Huy Fong: Bringing It to America 9 Sauces and Seasonings 13 Homemade Sriracha 15 Sriracha Mayo 16 Sriracha Ketchup 17 Sriracha Pesto 18 Sriracha Cream Cheese 19 SriRANCHa Dressing 20 Sriracha Butter 22 Sriracha Tzatziki 23 Sriracha Sour Cream 24 Sriracha Salt 25 Starters and Snacks 27 Cheddar-Sriracha Swirl Bread 29 Sriracha Cheese Log 32 Pickled Green Beans 33 Sriracha and Crab Rangoon Wontons 35 Kicked-Up Party Nuts 36 Devilishly Hot Deviled Eggs 37 Jalapeño Poppers 38 Honey-Sriracha Glazed Buffalo Wings 40 Salads and Sides 43 Sriracha Kimchee 44 Sriracha Slaw 47 Turned-Up Tuna Tartare 49 Elliot’s Grilled-Vegetable Salad 50 Tropical Fruit Salad with Sriracha-Sesame Vinaigrette 52 Sriracha Ceviche 55 Soups and Stews 57 Sriracha Gazpacho 58 Five-Alarm Lentil Soup 59 Fire-Roasted Corn Chowder 61 Srirachili Con Carne 63 Thai Chicken-Coconut Soup 65 Breakfast of Champions 67 Maple-Sriracha Sausage Patties 68 Thr
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.
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.
“ The Sriracha Cookbook is a wonderful little book that embraces flavor, celebrates creativity and, most of all, trumpets the wonders and versatility of a single condiment that just might change the way you think about eating.” —The Sacramento Bee, 8/31/11 "It’s truly a condiment worthy of a cookbook, and Randy Clemmons brings the heat." —flavorwire.com “Named after a Thai fishing town, and created in its current form by a Vietnamese immigrant in Los Angeles, Sriracha - AKA "rooster sauce" - is experiencing a meteoric rise in mainstream popularity. But the bright-red chili sauce in the clear plastic bottle is no niche ingredient, like truffle paste or salt cod. Its five basic elements (peppers, garlic, vinegar, sugar, and salt) cover every part of the flavor spectrum, making it a surprisingly versatile additive: while The Sriracha Cookbook , as one would expect, contains many Asian recipes, it also branches out internationally with recipes like Sriracha Pesto, Sriracha Ceviche, and Bacon-Sriracha Cornbread. Most importantly, while author Randy Clemens clearly enjoys his titular ingredient (and is a confessed spice junkie), he has a strong culinary background, and his well-tested recipes succeed in making the book much more than a novelty.” —John Peck, Diesel, A Bookstore (Oakland, CA), February 2011 “At this time of year, we have to look for heat wherever we can get it – especially on our food. Luckily, we have Srira