About The Sriracha Cookbook
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 purée of chile 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.
The Sriracha Cookbook Reviews
“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.” —Sacramento Bee
“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 chile 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
About The Veggie-Lover’s Sriracha Cookbook
A vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations.
Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, appetizers to entrées.
These delicious plant-based recipes—from Stuffed Sriracha ‘Shrooms, Sriracha-Cauliflower Mac ‘n’ Cheeze, and Cajun Quinoa Cakes with Lemon-Dill Sriracha Rémoulade to Maple-Sriracha Doughnuts and Watermelon Sriracha Sangria —showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes. Feature 50 flavor-packed, inventive combinations of vegetables and Sriracha (with notes on how to adapt them for a gluten-free diet,) The Veggie-Lover’s Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.
The Veggie-Lover’s Sriracha Cookbook Reviews
“I’m not a vegan. I’m not even a vegetarian. That being said, I love this book. It’s packed with creative, tasty ways to cook with (and make your own) Sriracha sauce. If you’re a fan of the combustible-yet-delicious sauce known as Sriracha, these recipes are for you.”
—Matt Inman, creator of TheOatmeal.com
“If you need a jolt of veg-centric inspiration with Sriracha, piquant darling of the condiment world, this is your book. Randy insightfully works all sorts of new culinary angles, showing the versatility of the much-loved ‘rooster sauce’ beyond the squeeze.”
—Heidi Swanson, author of Super Natural Every Day and creator of 101Cookbooks.com
“Randy has forever changed the culture of Sriracha, taking us beyond the bottle to explore the freshest vegetables of the season, cooking vibrant meals loaded with flavors and textures. His fresh recipes make each bite exciting, satisfying, fun, and memorable with the lingering, spicy kick of Sriracha. Gotta love him for that!”
—Todd Porter and Diane Cu, WhiteOnRiceCouple.com
“I always have a bottle of Sriracha in my fridge and use it on everything, so the first thing I did with this book was make my own batch. Then I proceeded through the chapters, finding ways I never imagined before to bring this beloved elixir into my cooking. I salute Randy for daring to go veg, and for writing a book that we carnivores will also enjoy. He knows better than anyone that Sriracha unites us all.”
—Sara Kate Gillingham-Ryan, founding editor, TheKitchn.com