Books like The Sriracha Cookbook by Randy Clemens

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality, the great diversity of methods by which people in different places and times have prepared the same ingredients, tips for selecting the best ingredients and preparing them successfully, the particular substances that give foods their flavors and that give us pleasure, and our evolving knowledge of the health benefits and risks of foods. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Shares recipes for homemade pepper sauces, salsas, and spice-centric dishes, and showcases the history and range of hot sauces from around the world in such options as Indonesian sambal and Ethiopian berbere.

Shares recipes for homemade pepper sauces, salsas, and spice-centric dishes, and showcases the history and range of hot sauces from around the world in such options as Indonesian sambal and Ethiopian berbere.

"With its delectable recipes and charming girl-next-door tone, Homemade With Love is a welcome addition to the kitchens of longtime readers of the blog, In Jennie's Kitchen. Jennie shares her love for her farmers' markets and local purveyors while dishing out a hearty dose of practical culinary know-how for the working parent or any busy cook"--Publisher's description.

"While unpacking boxes of old family books recently, Elizabeth Gilbert rediscovered a dusty, yellowed hardcover called At Home on the Range, originally written by her great-grandmother, Margaret Yardley Potter. Having only been peripherally aware of the volume, Gilbert dug in with some curiosity, and soon found that she had stumbled upon a book far ahead of its time. Part scholar and part crusader for a more open food conversation, Potter espoused the importance of farmer's markets and ethnic food (Italian, Jewish, and German), derided preservatives and culinary shortcuts, and generally celebrated a devotion to epicurean adventures. Reading this practical and humorous cookbook, it's not hard to see that Gilbert inherited her great-grandmother's love of food and her warm, infectious prose."--P. [4] of cover.

Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. The restaurant and its owners, Danny Meyer and chef Michael Romano, have been lauded for their outstanding food and superb service by Gourmet, Food & Wine, the New York Times, and the James Beard Foundation. Now its devoted fans from down the block and across the globe can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Union Square's recipes are easily mastered by home cooks. They call for ingredients that are widely available (mail-order sources are listed for those few that are not), employ familiar techniques, and take a reasonable amount of time to complete. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Beyond just providing recipes, The Union Square Cafe Cookbook inspires confidence in home cooks by sharing Michael Romano's tips for success. Readers learn that soaking baby onions in warm water makes them easier to peel (in the recipe for Sweet Peas with Escarole, Onions, and Mint); that the Corn and Tomatillo Salsa served with Polenta-Crusted Sea Bass also goes well with barbecued chicken or pork; that leftover Sauteed Spinach with Garlic makes a great sandwich filling; and that yesterday's sourdough bread should be kept for such soups and salads as Ribollita and Sourdough Panzanella. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. The Union Square Cafe Cookbook does the rare job of capturing the bustling energy and ebullient enthusiasm of the restaurant itself and the spirited personalities—those of Danny and Michael—that drive it. Folks will still go out of their way to eat at Union Square Cafe, but this cookbook—filled with the restaurant's vitality, warm artwork, and tempting recipes—ensures that its pleasures are as close as your bookshelf.

BraveTart is a celebration of classic American desserts. From down-home delights like Blueberry Muffins and Glossy Fudge Brownies to supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, these meticulously tested recipes bring a renowned pastry chef’s expertise into your home kitchen. Describing myths, origins, and (often surprising) transformations, each recipe is both deliciously easy to follow and placed within it's historical context alongside vintage advertisements. From chocolate chip cookies that predate the Tollhouse Inn to prohibition-era ice cream sodas and floats, Bravetart is a beautiful assortment of nostalgic bakes. Photography by Penny De Los Santos.

Delivering 50 recipes straight from his own collection, Snoop's cookbook features OG staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. The Doggfather's got you covered - complete with epic stories and behind-the-scenes photos that brings this masterpiece to life.