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Recipes from The Sriracha Cookbook by Randy Clemens

Recipes from The Sriracha Cookbook by Randy Clemens

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2.5

(3)
|Views: 17,525 |Likes:
Published by The Recipe Club
Recipes included in excerpt:
Piquant Pulled Pork
Veggie Sriracha Frittata
Honey-Sriracha Glazed Buffalo Wings
Ultimate Sriracha Burger
Peach-Sriracha Sorbet

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.

To read more about The Sriracha Cookbook or Randy Clemens please visit Crown Publishing Group at www.crownpublishing.com.
Recipes included in excerpt:
Piquant Pulled Pork
Veggie Sriracha Frittata
Honey-Sriracha Glazed Buffalo Wings
Ultimate Sriracha Burger
Peach-Sriracha Sorbet

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.

To read more about The Sriracha Cookbook or Randy Clemens please visit Crown Publishing Group at www.crownpublishing.com.

More info:

Categories:Types, Recipes/Menus
Publish date: Jan 18, 2011
Added to Scribd: Jan 03, 2011
Copyright:Traditional Copyright: All rights reserved

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09/13/2013

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Copyright © 2011 by Randy ClemensPhotographs copyright © 2010 by Leo GongAuthor photograph © 2010 by Mark YoungAll rights reserved.Published in the United States by Ten Speed Press, an imprint o the Crown Publishing Group,a division o Random House, Inc., New York. www.crownpublishing.com www.tenspeed.comTen Speed Press and the Ten Speed Press colophon are registered trademarks o Random House, Inc.Library o Congress Cataloging-in-Publication Data is on fle with the publisherISBN 978-1-60774-003-2Printed in ChinaDesign by Betsy StrombergFood styling by Karen ShintoProp styling by Carol Hacker10 9 8 7 6 5 4 3 2 1First Edition

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njmom3 reviewed this
Rated 2/5
I was disappointed in this book. I was expecting some unique new recipes, but unfortunately the book did not deliver. Most of the recipes could be summarized by stating, "Follow your recipe for making __________ (eg. wings, mayo, cornbread, burger). Add sriracha sauce to taste to add flavor and heat." I love Sriracha sauce, and use it in this way anyways. If you are not confident about your ability to use the sauce or like having exact recipes, this is the book for you. If not, then I would pass it by.
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