The Sriracha Cookbook
A cookbook devoted to Sriracha, the underground king of condiments, filled with 50 unique recipes that highlight the bold, savory punch of this addictively spicy chile sauce.
Named Bon Appétit's Ingredient of the Year in 2010, Sriracha is one of the few ingredients adored by adventurous cooks of all stripes—from star chefs like Jean-Georges Vongerichten to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Sriracha adds depth and an intriguing twist to recipes such as Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, and the fiery, but refreshing, Srirachelada. Whether they're die-hard fans or have recently discovered the revered "rooster sauce," readers will love learning the backstory to their favorite condiment and incorporating Sriracha into their cooking repertoire as more than just a tableside squeeze.
Sample Sriracha Recipes & Recent News
This is one of the first recipes I made that gave me the idea for The Sriracha Cookbook, and it's arguably the most popular recipe in it!
TheDailyMeal.com: Ultimate Sriracha Burger recipe
Check out one of my favorite recipes from the book: The Ultimate Sriracha Burger. Plus, I offer up a great beer pairing idea to go alongside it.
Besides being delicious, this was my absolute favorite photo in the cookbook. Sriracha added to the rich, creamy chowder produces the most amazing orange hue, not to mention incredible flavor.
Scribd.com: Veggie Sriracha Frittata recipe
If you haven't made breakfast with Sriracha yet, you're missing out. I have a whole chapter dedicated to it! Check out this delicious recipe, and get a peek at the whole table of contents at Scribd.
FoodGPS.com: Q&A with The Sriracha Cookbook author
Josh Lurie shot some great Sriracha questions my way!
Critical Acclaim
"Randy Clemens is a genius. He monopolized on the culinary zeitgeist that is 'Rooster Sauce,' put his culinary training to good use, and cranked out a great little cookbook with The Sriracha Cookbook. 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
"Randy Clemens is a genius. He monopolized on the culinary zeitgeist that is 'Rooster Sauce,' put his culinary training to good use, and cranked out a great little cookbook with The Sriracha Cookbook. 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
"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."
"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
"The first cookbook of 2011 is a winner. It's The Sriracha Cookbook by Randy Clemens."
BostonHerald.com
"This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes."
Library Journal
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
"The first cookbook of 2011 is a winner. It's The Sriracha Cookbook by Randy Clemens."
BostonHerald.com
"This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes."
Library Journal
Available for purchase at:
and fine bookstores everywhere!
Available for pre-order at:
and fine bookstores everywhere!
On shelves July 2, 2013!
On shelves July 2, 2013!
Randy Clemens is a graduate of the California School of Culinary Arts. He has written for numerous food publications including Gourmet, Saveur, Wine Enthusiast, Imbibe, Los Angeles, Draft, Edible Los Angeles, and BeerAdvocate. He is a food & drink writer, professional hedonist, BJCP Recognized Beer Judge, and a true gentleman of fortune. He is a proud member of the International Association of Culinary Professionals, Slow Food, and The Culinary Historians of Southern California.
When he's not writing, eating, or drinking, he can be found hiking or cooking... though all of these activities have been known to overlap and blend together quite regularly.
Randy is also the co-author of The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance. Written with co-founders Greg Koch and Steve Wagner, it's an inside look at "The All-Time Top Brewery on Planet Earth," detailing the story behind their entrepreneurial success, and sharing recipes from the award-winning Stone Brewing World Bistro & Gardens as well as homebrew recipes for 18 of their acclaimed beers.