Title: The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch
Author: Randy Clemens
Release Date: January 18, 2011
Publisher: Ten Speed Press
Source: Personal Copy
Rating: 4 out of 5
When I won a copy of The Sriracha Cookbook from the publisher, I was very excited. After all, I’m a fan of the spicy, tangy “rooster sauce”, and while I’m not a person who puts it on everything I eat, I was looking forward to seeing what unique recipes I could make with it.
The book has a small profile, which makes it stand out from other cookbooks in my kitchen. It has a nice, smooth hardback cover with glossy, appetizing pictures on the front and back. Inside the book, the recipes are done in a dark red and black theme on a white background, and it’s very clean and easy on the eyes. While pictures don’t accompany every recipe, there are enough scattered throughout the book to satisfy fans of food photography.
Clemens starts off The Sriracha Cookbook with an introduction, discussing Sriracha sauce, its history, and its arrival in the United States. He then turns to the recipes. The largest section is Sauces and Seasonings, where Clemens discusses such concoctions as Sriracha Ranch dressing, Sriracha Butter, and Sriracha Salt. He then moves onto Starters and Snacks – the Sriracha Jalapeno Poppers and Deviled Eggs jump out at me from this section. Next is Salads and Sides, then Soups and Stews (I am so making the Sriracha Chili), Breakfast of Champions, Main Courses, and finally, Drinks and Desserts. There are a ton of delicious sounding recipes in here – the ones I’ve mentioned above, along with Bacon-Sriracha Cornbread, Fire-Roasted Corn Chowder, and Spiced Sriracha Truffles. I will admit that I wish there were more main course dishes; out of the 50 recipes in the book, only ten are main dishes.
I made the Baked Mac ‘n’ Cheese from The Sriracha Cookbook. While the recipe called for pure cheddar cheese, a note at the top of the recipe suggested substituting some gruyere or smoked gouda. I took this advice and made the mac and cheese with half sharp cheddar and half gruyere. The recipe was surprisingly easy to make. The directions were straightforward and the ingredients were easy to find and prepare. The mac and cheese had a wonderfully rich orange-red cover. Their decadent creaminess was balanced by the crunchy, bread crumb top of the dish. Of course, it was wonderfully spicy, but I am pleased to say it wasn’t too much. The flavors were well balanced, and while this was by no means a healthy dish, I was very pleased with the results.
The Sriracha Cookbook would make a wonderful gift for anyone who is a fan of “rooster sauce”. The recipes in this book are intriguing, and they provide a step up from just dumping the sauce on any dish that comes your way. Randy Clemens is clearly a fan of Sriracha, as the recipes in this book are easy to make, tasty, and balance the spiciness of the sauce well with other flavors. I can’t wait to try more of the dishes in it.