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Sriracha Cookbook : 50 "Rooster Sauce" Recipes That Pack a Punch (Hardcover) (Randy Clemens)

Sriracha Cookbook : 50 "Rooster Sauce" Recipes That Pack a Punch (Hardcover) (Randy Clemens) - image 1 of 1

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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 Appé******’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.
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 Appétitrsquo;s Ingredient of the Year in 2009, Sriracha is one of the few ingredients adored by adventurous cooks of all stripesmdash;from star chefs like Jean-Georges Vongerichten to college freshmenmdash;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 theyrsquo;re die-hard fans or have recently discovered the revered ldquo;rooster sauce,rdquo; readers will love learning the backstory to their favorite condiment and incorporating Sriracha into their cooking repertoire as more than just a tableside squeeze.
Number of Pages: 114
Genre: Cooking + Food + Wine
Sub-Genre: Specific Ingredients / Herbs + Spices + Condiments
Format: Hardcover
Publisher: Random House Inc
Author: Randy Clemens
Language: English
Street Date: January 18, 2011
TCIN: 13251869
UPC: 9781607740032
Item Number (DPCI): 247-05-4579
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$10.49
MSRPReg: $16.99 Save $6.50 (38% off)
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