This cookbook has a copyright of 2011. I bought this cookbook from Amazon.com. I have never cooked from this cookbook before.
I'm not going to lie to you. If I was given a choice of one condiment to take on a desert island, it wouldn't be Sriracha sauce. It would be Tabasco. There is just something about Tabasco, that vinegary taste, that just curls my toes. That being said, I probably would try to sneak on a bottle of Sriracha too. There are certain foods that just scream the need to have Sriracha added to them (pho, fried rice, noodle dishes) and there are already foods you can by that have Sriracha incorporated (the Lays Sriracha chips which I love come to mind). Sriracha is a condiment we always have in our house, right next to the Tabasco (and a multitude of other hot sauces actually...we pretty much like hot sauces in general).
The Sriracha Cookbook is small (about 7" x 7") with a nice red hardback cover. The book starts out with quite a few acknowledgement pages. There is an introduction that includes a few tips, using it as a garnish etc. There are a few pages explaining what Sriracha is and how it was brought to America. Chapters include Sauces and Seasonings; Starters and Snacks; Salads and Sides; Soups and Stews; Breakfast of Champions; Main Courses; and Drinks and Desserts. Out of 50 recipes, 19 have photos. There are wonderful tips and information boxes spread out through the recipes. The Spam Fried Rice recipe has an "In Defense of SPAM" write up that had me smiling. For Sriracha Slaw it lets you know you can use 12 sixteen ounce bags of premade slaw instead.
I stalked the release of this cookbook when it first came out. I was hoping that, even though it seemed to be a small cookbook (50 recipes), there would be a ton of recipes for the use of Sriracha that I hadn't thought of. And to some extent there are..Peach-Sriracha Sorbet or Sriracha Pesto are two recipes that hadn't crossed my radar yet. But, I did get a feeling that going through most of these recipes, that quite a few of them were just regular recipes with some Sriracha thrown in. Sriracha and Spam Fried Rice? I've been adding Sriracha to my fried rice for ages. Sriracha Ketchup? Add Sriracha to your regular ketchup. Not a lot of thought there. That being said, there were still many recipes I want to try.
On my "to try" list: Sriracha Pesto; Sriracha and Crab Rangoon Wontons; Jalapeno Poppers; Honey-Sriracha Glazed Buffalo Wings; Fire Roasted Corn Chowder; Three Cheese Grits; Chilaquiles; Bacon-Sriracha Cornbread; Sesame-Sriracha Crusted Ahi Tuna; Camarones a la Diabla; Sriracha Carne Asada; and Peach-Sriracha Sorbet
Note: There is a Sriracha Vegetable Cookbook that came out this past summer that I do not own...yet.
Note: At this point in time (this cookbook presentation) Sriracha sauce is still available in all my local stores...even Cost Plus World Market. It is firmly believed that the "Sriracha Shortage" will not last past this month (January 2014) when shipments of the sauce are supposed to resume. Should there be an actual shortage, I know the names of those that bought many cases of Sriracha "just in case". I know where you live. Just be warned. I will not be denied my Rooster Sauce!