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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch
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Published:
Potter/Ten Speed/Harmony/Rodale 2011
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Description
"This book is a perfect example that Sriracha tastes great on everything!" —David Chang, chef/owner of Momofuku 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.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
01/18/2011
Language:
English
ISBN:
9781607740582
ASIN:
B004FGMZ9E
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Citations
APA Citation (style guide)

Randy Clemens. (2011). The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch. Potter/Ten Speed/Harmony/Rodale.

Chicago / Turabian - Author Date Citation (style guide)

Randy Clemens. 2011. The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch. Potter/Ten Speed/Harmony/Rodale.

Chicago / Turabian - Humanities Citation (style guide)

Randy Clemens, The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch. Potter/Ten Speed/Harmony/Rodale, 2011.

MLA Citation (style guide)

Randy Clemens. The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch. Potter/Ten Speed/Harmony/Rodale, 2011. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Updated:
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      • role: Author
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      • bioText: 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.
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imprint
Ten Speed Press
publishDate
2011-01-18T00:00:00-05:00
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title
The Sriracha Cookbook
fullDescription
"This book is a perfect example that Sriracha tastes great on everything!"
—David Chang, chef/owner of Momofuku
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.
reviews
      • premium: False
      • source: 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...
      • content: "Named after a Thai fishing town, and created in its current form by a Vietnamese immigrant in Los Angeles, Sriracha - AKA "rooster sauce"
      • premium: True
      • source: Library Journal
      • content:

        November 15, 2010

        This slim volume of 50 recipes is the first from Clemens, a freelance food writer and chef in Los Angeles. Referred to fondly as "rooster sauce" by the converted, Sriracha is still unknown to some, but the iconic version produced by Huy Fong Foods, with its green cap offsetting the red jalapeno-based condiment, has been showing up on tables in restaurants across the country. The well-written recipes for sides, snacks, main courses, desserts, and drinks include helpful tips for substitutions and variations. While a few are almost too simple, there are several standouts, including Honey-Sriracha Glazed Buffalo Wings, Veggie Sriracha Frittata, Sesame-Sriracha Crusted Ahi Tuna, and Peach-Sriracha Sorbet. Clemens includes a recipe for a homemade version of Sriracha. VERDICT This book is rare--a niche product has been worked successfully into a variety of creative yet practical dishes. It may need promotion, but it's worth purchasing, especially in large, urban libraries.--Rosemarie Lewis, Georgetown Cty. Lib., SC

        Copyright 2010 Library Journal, LLC Used with permission.

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"This book is a perfect example that Sriracha tastes great on everything!"
—David Chang, chef/owner of Momofuku
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...
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