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The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch Hardcover – January 18, 2011

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Editorial Reviews Review

Recipe Excerpts from The Sriracha Cookbook

Ultimate Sriracha Burger Sriracha Ceviche


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."

“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 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 product has been worked successfully into a variety of creative yet practical dishes.”
—Library Journal, 11/15/10

“This book is a perfect example that Sriracha tastes great on everything!”
—David Chang, chef/owner of Momofuku
“You may know of Sriracha as something to squirt into a bowl of pho, but Randy Clemens shows you how to use the hot sauce from breakfast to dinner, from salad dressing to dessert. His infectious enthusiasm and appealing recipes will send
your endorphins to a chili pepper high.”
—Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings

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Product Details

  • Hardcover: 128 pages
  • Publisher: Ten Speed Press (January 18, 2011)
  • Language: English
  • ISBN-10: 1607740036
  • ISBN-13: 978-1607740032
  • Product Dimensions: 7.3 x 0.6 x 7.3 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (216 customer reviews)
  • Amazon Best Sellers Rank: #2,530 in Books (See Top 100 in Books)

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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."

Customer Reviews

Most Helpful Customer Reviews

125 of 145 people found the following review helpful By Stephen Raymond on 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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42 of 48 people found the following review helpful By H. P. Hall on February 22, 2011
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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8 of 8 people found the following review helpful By Michael Genovese on 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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22 of 27 people found the following review helpful By S. Jones on 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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7 of 7 people found the following review helpful By hookedonwinter on 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 By Amazon Customer on January 9, 2013
Format: Hardcover Verified Purchase
So I bought this book for my husband who loves Sriracha and other hot sauces. It was a "filler" gift that has become our, yes OUR, favorite. I have just recently started using Sriracha on my omelets and other egg products (since I hate eggs) and even I love these recipes. We have tried the Sriracha Slaw, Grilled Short Ribs, Ultimate Sriracha Burger, and Three-Cheese Grits.

The slaw was not too spicy. I found the jalapeno to be the most spicy part. It is a great spicy slaw that has no mayo (there is a mayo variation) which is great since my husband won't eat mayo slaw.

The Grilled Short Ribs where excellent. The marinade was a little time intensive, but worth it. I couldn't find lemongrass, so I just put a little extra lemon zest and ginger in the recipe. I will say, I am not a fan of the flanken style short rib cut. Too hard to eat. I am going to do the same marinade again but with a flank steak instead.

Ultimate Sriracha Burger. The name sums it up. It...was...Delicious! So there is Sriracha in the burger with some soy sauce and s&p. Easy mix-up, right? Yes. Then the toasted bun is topped with blue cheese and Sriracha. The burger, once done, is topped with cheese, bacon, lettuce, tomato and caramelized bacon onions! So, I have made some pretty tasty burgers in my time but these definitely top the list.

Tonight we tried the Three-Cheese Grits. First off, I don't like traditional butter and s&p grits. Even topped with cheese I still don't like them. These were, I have to say it again, DELICIOUS! It says it will serve 6-8 and my husband and I just kept going back for more. We have maybe 2 servings left over. They have just the right amount of spicy and a back note of cheesy. I loved them.

To sum it up, we are very happy with the recipes we have tried and this weekend we are trying the Maple-Sriracha Sausage Patties. This has been the best 12 bucks I have ever spent on a cookbook!
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