The Sriracha cookbook : 50 "Rooster Sauce" recipes that pack a punch / Randy Clemens ; photography by Leo Gong.
"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 In...
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | English |
| Published: |
Berkeley :
Ten Speed Press,
[2011]
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| Edition: | First edition. |
| Subjects: | |
| Genre: | |
| Local Note: |
MSU: Gift of Maryrita Mulvihill Weiss. Class of 1946.
MSU: The material is stored offsite in Remote Storage. Please contact Special Collections 3 working days in advance if you wish to use it. |
| Physical Description: | xiii, 114 pages : illustrations ; 19 cm |
| Format: | Book |
MARC
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| 020 | |a 9781607740032 | ||
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| 100 | 1 | |a Clemens, Randy, |e author. |0 http://id.loc.gov/authorities/names/no2011058262 | |
| 245 | 1 | 4 | |a The Sriracha cookbook : |b 50 "Rooster Sauce" recipes that pack a punch / |c Randy Clemens ; photography by Leo Gong. |
| 250 | |a First edition. | ||
| 264 | 1 | |a Berkeley : |b Ten Speed Press, |c [2011] | |
| 264 | 4 | |c ©2011 | |
| 300 | |a xiii, 114 pages : |b illustrations ; |c 19 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 590 | |a MSU: Gift of Maryrita Mulvihill Weiss. Class of 1946. | ||
| 590 | |a MSU: The material is stored offsite in Remote Storage. Please contact Special Collections 3 working days in advance if you wish to use it. | ||
| 500 | |a Includes index. | ||
| 520 | |a "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 ..."--Page 4 of cover. | ||
| 505 | 0 | |a Sauces and seasoning -- Starters and snacks -- Salads and sides -- Soups and stews -- Breakfast of champions -- Main courses -- Drinks and desserts. | |
| 650 | 0 | |a Cooking (Hot pepper sauces) |0 http://id.loc.gov/authorities/subjects/sh92001300 | |
| 650 | 6 | |a Cuisine (Sauces aux piments forts) |0 (CaQQLa)201-0233931 | |
| 650 | 7 | |a Cooking (Hot pepper sauces) |2 fast |0 (OCoLC)fst01753131 | |
| 655 | 2 | |a Cookbook. |0 (DNLM)D055823 | |
| 655 | 7 | |a Cookbooks. |2 aat |0 (CStmoGRI)aatgf300026109 | |
| 655 | 7 | |a Cookbooks. |2 fast |0 (OCoLC)fst01752725 | |
| 655 | 7 | |a Cookbooks. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2011026169 | |
| 655 | 7 | |a Livres de cuisine. |2 rvmgf |0 (CaQQLa)RVMGF-000000119 | |
| 700 | 1 | |a Gong, Leo, |e photographer. |0 http://id.loc.gov/authorities/names/no2009047343 | |
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| 952 | f | f | |p Non-Circulating |a Michigan State University-Library of Michigan |b Michigan State University |c MSU Special Collections |d MSU Special Collections - Remote Rare Books |t 0 |e TX819.H66 C56 2011 |h Library of Congress classification |i Printed Material |n 1 |