Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch. You’ll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
Books in the category: sauces/condiments
11 Jan 2011 – 14:25
A meal isn’t complete without a sauce – and this is just the book to help any aspiring cook with the preparation of a huge variety of sauces, including all the classics. Michel Roux makes it as simple as possible with clear, step-by-step instructions which are illustrated throughout with beautiful photographs. With this book to hand, you’ll be able to transform your meals into something altogether more magical, whether you’ve made sauces before or whether you’re a complete beginner.
13 Nov 2009 – 14:28
