The Sriracha Cookbook

November 15, 2010

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 jalapeno-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. Lib., SC

Copyright 2010 Library Journal, LLC Used with permission.