Hot Sauce!
Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces
Contributors
Formats and Prices
- On Sale
- Apr 24, 2012
- Page Count
- 192 pages
- Publisher
- Storey
- ISBN-13
- 9781603428163
Price
$14.95Price
$19.95 CADFormat
Format:
- Trade Paperback $14.95 $19.95 CAD
- ebook $9.99 $12.99 CAD
Buy from Other Retailers:
From mild to blistering, renowned author Jennifer Trainer Thompson offers 32 recipes for making your own signature hot sauces, as well as 60 recipes for delicious dishes that use homemade or commercial hot sauces.
In this fiery cookbook, Thompson walks readers through the different types of chiles and proper storage practices before diving into the hot sauce recipes. Ranging in all spice levels, the sauces are ranked from one chile pepper (mild) to four chile peppers (blistering) and can be used in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup.
Sauces to choose from include:
In this fiery cookbook, Thompson walks readers through the different types of chiles and proper storage practices before diving into the hot sauce recipes. Ranging in all spice levels, the sauces are ranked from one chile pepper (mild) to four chile peppers (blistering) and can be used in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup.
Sauces to choose from include:
- Tomatillo Salsa Verde
- Bajan Pepper Rum
- Brazilian Lime Sauce
- Pineapple Curry Sauce
Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn!
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"When the Smithsonian does an exhibition on hot sauces in America, let’s hope the curator is Jennifer Trainer Thompson. She’s the author, traveler, chef, shiitake-farmer and hot sauce creator who set it all in motion….she brought popularity and polish to an otherwise obscure hobby practiced by culinary eccentrics across the country.” Chile Pepper“We’re having a heat wave, and the weather has nothing to do with it. It’s because Jennifer Thompson wants to take us ‘mouth surfing’ through the world of hot sauces.” Minneapolis Star Tribune
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