MARC record from Internet Archive

LEADER: 02542cam a2200481Ia 4500
001 610837493
003 OCoLC
005 20151005084259.0
008 100429s2011 caua 001 0 eng d
020 $a9781607740032
020 $a1607740036
035 $a610837493
035 $a(OCoLC)610837493
040 $aBTCTA$beng$cBTCTA$dYDXCP$dJQJ$dNFG$dNVC$dMR0$dQQ3$dSFR$dUtOrBLW
049 $aSFRA
050 14 $aTX819.H66$bC54 2011
082 04 $a641.6/384$222
092 $a641.6384$bC5911s
100 1 $aClemens, Randy.
245 14 $aThe Sriracha cookbook :$b50 "Rooster Sauce" recipes that pack a punch /$cRandy Clemens ; photography by Leo Gong.
250 $a1st ed.
260 $aBerkeley, Calif. :$bTen Speed Press,$cc2011.
300 $axiii, 114 p. :$bcol. ill. ;$c19 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
500 $a"This book is not associated with or endorsed by Huy Fong Foods, Inc."--Half-cover page.
520 $a"Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha's savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet, and more. Named Bon Appétit's Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes-from star chefs to college freshmen-who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice..."--P. [4] of cover.
650 0 $aCooking (Hot pepper sauces)
700 1 $aGong, Leo.
907 $a.b23997886$b12-20-18$c02-24-11
998 $axbt$ao7$b05-11-11$cm$da $e-$feng$gcau$h4$i5
957 00 $aOCLC reclamation of 2017-18
907 $a.b23997886$b08-19-15$c02-24-11
938 $aBaker and Taylor$bBTCP$nBK0008945582
956 $aPre-reclamation 001 value: ocn610837493
980 $a0511 KL
998 $a(2)xbt$am6$a(2)o7$b05-11-11$cm$da$e-$feng$gcau$h4$i5
994 $aC0$bSFR
999 $yMARS
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