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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.
A graduate of the California School of Culinary Arts and a BJCP Recognized Beer Judge, Randy Clemens has written for Gourmet, Saveur, BeerAdvocate, Draft, Imbibe, Los Angeles, and Wine Enthusiast. He is also the author of The Sriracha Cookbook and is the Public Relations Coordinator at Stone Brewing Co.
“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
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