(EDITOR'S NOTE: Click here to see our infographic on 10 things you should know about Sriracha!)
We already squeeze gobs of it on our food. Now let's cook some into it, too!
LA-based chef Randy Clemens has written The Sriracha Cookook: 50 “Rooster Sauce” Recipes That Pack a Punch, out Jan. 18. Think honey-Sriracha-glazed Buffalo wings, bacon-Sriracha cornbread and peach-Sriracha sorbet. Then utter a quiet hallelujah.
The book also chronicles the history of the fiery red condiment,
from its Thai origins to its journey to a factory in Rosemead.
Book-signing details after the jump!
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Clemens will appear at a Hollywood book-release party on Jan. 18. The Sriracha Cookbook is available for pre-order at Borders or Amazon. Now, we have to figure out how to bring him down here. . . .
