The Sriracha Cookbook
50 "Rooster Sauce" Recipes That Pack A PunchBook - 2011
Named Bon Appetit's Ingredient of the Year for 2010, the piquant puree 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.
From Library Staff
Instead of succumbing to the despair and malaise of winter, feel alive after eating way too much Sriracha!! Who am I kidding - there's no such thing as too much Sriracha.