Summary: "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..."--P. 4 of cover.
Library Journal Reviews
This slim volume of 50 recipes is the first from Clemens, a freelance food writer and chef in Los Angeles. Referred to fondly as "rooster sauce" by the converted, Sriracha is still unknown to some, but the iconic version produced by Huy Fong Foods, with its green cap offsetting the red jalapeño-based condiment, has been showing up on tables in restaurants across the country. The well-written recipes for sides, snacks, main courses, desserts, and drinks include helpful tips for substitutions and variations. While a few are almost too simple, there are several standouts, including Honey-Sriracha Glazed Buffalo Wings, Veggie Sriracha Frittata, Sesame-Sriracha Crusted Ahi Tuna, and Peach-Sriracha Sorbet. Clemens includes a recipe for a homemade version of Sriracha. VERDICT This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes. It may need promotion, but it's worth purchasing, especially in large, urban libraries.—Rosemarie Lewis, Georgetown Cty.
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