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Das Sriracha Kochbuch: 50 'Hahn - Hardcover, Randy Clemens, 9781607740032, neu-
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eBay-Artikelnr.:284491935092
Artikelmerkmale
- Artikelzustand
- Artist
- Clemens, Randy
- ISBN
- 1607740036
- Book Title
- Sriracha Cookbook : 50 Rooster Sauce Recipes That Pack a Punch
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Item Length
- 7.3 in
- Publication Year
- 2011
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.6 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / General, Specific Ingredients / Herbs, Spices, Condiments, Specific Ingredients / Vegetables, Regional & Ethnic / Thai, Regional & Ethnic / American / General, Specific Ingredients / General
- Item Weight
- 14.6 Oz
- Item Width
- 7.3 in
- Number of Pages
- 128 Pages
Über dieses Produkt
Product Information
"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 App tit's Ingredient of the Year for 2010, the piquant pure 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.
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607740036
ISBN-13
9781607740032
eBay Product ID (ePID)
92346504
Product Key Features
Book Title
Sriracha Cookbook : 50 Rooster Sauce Recipes That Pack a Punch
Number of Pages
128 Pages
Language
English
Topic
Regional & Ethnic / General, Specific Ingredients / Herbs, Spices, Condiments, Specific Ingredients / Vegetables, Regional & Ethnic / Thai, Regional & Ethnic / American / General, Specific Ingredients / General
Publication Year
2011
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.6 in
Item Weight
14.6 Oz
Item Length
7.3 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
Reviews
"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 (N m Pr k 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, "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, " 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." --flavorwire.com "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, "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 (N m Pr k 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 From the Hardcover edition., " 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 "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, " 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." --flavorwire.com "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, "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 ofpho, 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 ofInto the Vietnamese KitchenandAsian Dumplings, " 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." -flavorwire.com "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, “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.â€� -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!â€� -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.â€� -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 (N m Pr k Sriracha). That's where "The Sriracha Cookbook" (Ten Speed Press) comes in, with recipes from Bacon-Sriracha Cornbread to Peach-Sriracha Sorbet.â€� -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.â€� -Library Journal, 11/15/10 “This book is a perfect example that Sriracha tastes great on everything!â€� -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.â€� -Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings
Dewey Edition
22
LeafCats
378
Dewey Decimal
641.5973
Lc Classification Number
Tx715
Table of Content
Acknowledgments x Introduction 1 Sriracha: A Thai Original 6 Huy Fong: Bringing It to America 9 Sauces and Seasonings 13 Homemade Sriracha 15 Sriracha Mayo 16 Sriracha Ketchup 17 Sriracha Pesto 18 Sriracha Cream Cheese 19 SriRANCHa Dressing 20 Sriracha Butter 22 Sriracha Tzatziki 23 Sriracha Sour Cream 24 Sriracha Salt 25 Starters and Snacks 27 Cheddar-Sriracha Swirl Bread 29 Sriracha Cheese Log 32 Pickled Green Beans 33 Sriracha and Crab Rangoon Wontons 35 Kicked-Up Party Nuts 36 Devilishly Hot Deviled Eggs 37 Jalapeño Poppers 38 Honey-Sriracha Glazed Buffalo Wings 40 Salads and Sides 43 Sriracha Kimchee 44 Sriracha Slaw 47 Turned-Up Tuna Tartare 49 Elliot's Grilled-Vegetable Salad 50 Tropical Fruit Salad with Sriracha-Sesame Vinaigrette 52 Sriracha Ceviche 55 Soups and Stews 57 Sriracha Gazpacho 58 Five-Alarm Lentil Soup 59 Fire-Roasted Corn Chowder 61 Srirachili Con Carne 63 Thai Chicken-Coconut Soup 65 Breakfast of Champions 67 Maple-Sriracha Sausage Patties 68 Three-Cheese Grits 69 Veggie Sriracha Frittata 71 Chilaquiles 73 Sriracha and SPAM Fried Rice 75 Bacon-Sriracha Cornbread 78 Main Courses 81 Baked Mac 'n' Cheese 82 Sesame-Sriracha Crusted Ahi Tuna 85 Miso-Sriracha Glazed Salmon 86 Camarones à la Diabla 87 Chicken Tikka Masala 90 Sriracha Lamb Kebabs 92 Piquant Pulled Pork 95 Ultimate Sriracha Burger 97 Grilled Short Ribs 100 Sriracha Carne Asada 101 Drinks and Desserts 103 La Caridad 104 Srirachelada 105 Bleeding Mary 107 Spiced Sriracha Truffles 108 Peach-Sriracha Sorbet 109 Index 111
Copyright Date
2011
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eBay-Artikelnr.:284491935092
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