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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch [Kindle Edition]

Randy Clemens
4.4 out of 5 stars  See all reviews (148 customer reviews)

Print List Price: $16.99
Kindle Price: $7.99
You Save: $9.00 (53%)
Sold by: Random House LLC

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Book Description

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.


Editorial Reviews

Amazon.com Review

Recipe Excerpts from The Sriracha Cookbook

Ultimate Sriracha Burger Sriracha Ceviche


Review

“At this time of year, we have to look for heat wherever we can get it – especially on our food. Luckily, we have Sriracha – that garlicy, ketchupy bottle of hot sauce that’s so versatile, one man devoted an entire cookbook to it.”
—WBUR, Public Radio Kitchen blog, 2/22/11

“Small and compact, this cookbook's 50 recipes demonstrate Sriracha's widespread culinary versatility not just as a condiment—say, on eggs and fries—but as an ingredient. Clemens presents ways for you to infuse some Thai chili heat into a fruit salad, corn chowder, burger, and even chocolate truffles. It only takes a little bit to get big flavor!”
—Epicurious, 2/18/11

"Recipes are dead simple, with easy-to-find ingredients and clear instructions. This book, plus a bottle of rooster sauce, would make the perfect gift for any home cook that likes a lot of spice, without a lot of hassle."
—Seattle Weekly, 2/16/11

“Sure, you can douse just about anything in the Thai-inspired garlic-and-chili condiment, but what about cooking it into peach sorbet or maple sausage patties? The Sriracha Cookbook ($17, Ten Speed Press) collects recipes for these and 48 other dishes that showcase the sauce as an essential starting ingredient, not an afterthought.”
—Details, February 2011

“If you want to know whether somebody belongs to the gastroscenti, just check his or her fridge. Do you see a rooster-emblazoned plastic bottle filled with red sauce? Bingo. If you want to cook or eat like one of these people, you'll need to understand how to use Vietnam-born Huy Fong's American adaptation of Thai chili paste (Nám Prík Sriracha). That's where "The Sriracha Cookbook" (Ten Speed Press) comes in, with recipes from Bacon-Sriracha Cornbread to Peach-Sriracha Sorbet.”
—Wall Street Journal, 1/22/11

“This book is rare—a niche prod...

Product Details

  • File Size: 2881 KB
  • Print Length: 128 pages
  • Publisher: Ten Speed Press (January 18, 2011)
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B004FGMZ9E
  • Text-to-Speech: Enabled
  • X-Ray:
  • Lending: Not Enabled
  • Amazon Best Sellers Rank: #380,416 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
113 of 133 people found the following review helpful
3.0 out of 5 stars pretty basic for Rooster afficianados January 18, 2011
Format:Hardcover|Verified Purchase
Its a nice book with a humorous voice. It provides a short history of how the sauce came to be ubiquitous (I didn't know it is made in LA with jalepenos - assumed it was imported with more exotic chiles) which you could probably find on wikipedia.

If you already know how to cook you don't really need this book, because its basically a lot of fairly straightforward American dishes with Sriracha sauce added. It is not a Thai cookbook, or a Vietnamese cookbook. The recipes are for dishes like mac and cheese, chili con carne, chicken wings, chowder, hamburgers, cheese logs! etc. There were a few more inventive recipes - esp. the salads and cocktails. My biggest takeaway will likely be Sriracha butter on popcorn.

This book is best suited for someone who isn't a confident cook and loves Sriracha. Or someone who adores Sriracha and is looking for a few new ideas. Or someone who likes quirky cookbooks.
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21 of 25 people found the following review helpful
5.0 out of 5 stars Great idea for a gift! January 19, 2011
Format:Hardcover
I bought this for my impossible-to-shop-for brother and added some much needed housewares items to create a "guy gift set". I think this would make a really cool housewarming/ hostess gift too. I added a bottle of Sriracha sauce, some chop stick sets, four bowls, four pint glasses (probably the only matching dishes he owns now) and of course his favorite beer. Needless to say he loved it! Next time I'm over, he's doing all the cooking. And i have to be honest, I'm also excited to try some of the cocktail recipes.
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27 of 33 people found the following review helpful
Format:Kindle Edition|Verified Purchase
I feared buying this book. I was worried that most of the recipes would consist of "Take common recipe/Food + Sriracha".

It turned out to be true, but the author cleverly disguises it. A recipe for spicy ranch is a recipe on how to make ranch dressing with some sriracha added in. The author even admits you could just use pre-made ranch from the bottle and mix in sriracha.

And that's how most of the recipes are in this book. Cornbread + Sriracha = Spicy Cornbread. There are a few original and good sounding recipes, but definitely the bulk of the book is filler with normal common recipes with a tablespoon or so of sriracha thrown in.

I don't have any regrets buying this book. Sriracha is great, and I'm happy to support the author, but to be honest I wasn't impressed with the book either. It will be something I'll proudly own as a Sriracha fan, but after skimming through the book once I doubt I'll use it again.
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6 of 6 people found the following review helpful
5.0 out of 5 stars Simple but Pretty Sweet December 28, 2011
Format:Hardcover|Verified Purchase
I am still working my way through this cookbook, so I can't speak on every single recipe. However, the ones I've made (specifically the thai soup and the mac and cheese) are SO delicious and are worth the price paid for the book.

When I was initially flipping through the recipes seemed pretty elementary, i.e. mayonnaise + sriracha = sriracha mayo (duh!). As you keep turning pages, you realize that even though the book is small it is also very comprehensive. The author takes you across condiments, soups, appetizers, entrees, drinks, and desserts. I know you can find many of the recipes online now, but it's worth the money to have the book, make the food, tailor the recipes, and make them your own.

As a Sriracha junkie I give this an A+.
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6 of 6 people found the following review helpful
5.0 out of 5 stars So hot right now February 8, 2011
Format:Hardcover|Verified Purchase
I pre-ordered this cookbook, and threw a dinner party right when it arrived. We made the fruit salad, baked mac & cheese, seared ahi tuna, and bleeding mary's. What a night! The recipes are all fantastic, and different. It's not just "here are your normal recipes, plus sriracha". They are creative, different, and delicious.
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3 of 3 people found the following review helpful
4.0 out of 5 stars Great Find December 7, 2012
By lime3o3
Format:Hardcover
I got this book as a birthday gift and haven't taken it out until recently because I was wary about cooking with Sriracha in my food. But we were hungry and one night I decided to try the Sriracha fried rice. It was SO good! I tweaked the recipe and added Turkey Spam and slices of Chinese sausage, and a bag of frozen mixed vegetables cooked as directions said on the package. Before I added any ingredients, I sauteed 2 cloves of garlic in olive oil to add some flavor, I also mixed 1 teaspoon of chicken bouillon in about 3 tablespoons and added that to the mix after most of the ingredients were in the pan. You can also use beef bouillon cubes too but it needs to be dissolved in water before adding it. I'm only giving 4 stars because this is the only recipe we have been cooking ( I still make it at least once every 2 weeks for the past 3 months). I have yet to try them all and I'm actually buying it for a friend as a gift. I would recommend it if you want some new recipes and you like Sriracha. Ever tried dipping your pizza in Sriracha? So good!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Perfect March 7, 2014
Format:Hardcover|Verified Purchase
I bought this for my boyfriend's birthday because he loves sriracha. It's a nicely made book with thick, silky pages. The recipes look amazing, and I don't care for the sauce myself.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Great book December 5, 2013
Format:Hardcover|Verified Purchase
Lots of great recipes, try the tuna poke. If you like siracha you will love this book, it has great suggestions and recipes.
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More About the Author

Randy Clemens is a freelance food & drink writer, as well as a professional hedonist. After graduating from the California School of Culinary Arts, Randy went on to dabble in restaurant kitchens, intern at dairy farms and wineries, and generally drift around in the food business. Eventually, he came to realize his passion for food was no longer something he could keep to himself, and he began to put his pen to paper.

Starting with writing restaurant reviews for a small, local newspaper, Randy soon began an internship at Los Angeles magazine. He would also go on to write for publications such as Gourmet, Saveur, Draft, Imbibe, Wine Enthusiast, and BeerAdvocate.

His love affair with Sriracha began around 1999, with a simple drizzle over a bowl of fried rice. It was only a matter of time before he began experimenting with the addictive hot sauce in his kitchen. During a Sriracha-and-pho-induced endorphin rush, an idea for a cookbook popped into his head.

Randy currently lives in San Diego, CA and believes strongly in eating local, sustainably-grown food. He is a member of the International Association of Culinary Professionals and the Culinary Historians of Southern California. Randy is a BJCP Recognized Beer Judge and is a strong supporter of the amazingly talented Southern California craft breweries. He is also the co-author of "The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance."

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