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.
Featured Blogs and Events
Why are peppers hot? A chemical called capsaicin makes your mouth burn, and it's the main ingredient in pepper spray. People and animals feel the burn, but surprisingly birds do not. Why? Biology. Animals and people chew up and destroy seeds, but a bird will swallow pepper seeds whole and when they defecate, the seed is intact and ready to grow. So how can you make hot peppers less spicy?… (more)
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.