"Tabasco sauce is an indispensable ingredient, and always on my kitchen counter. I am a loyal Fan."
The world would be a much blander place without that familiar little red bottle with the white diamond label.
Ever since Edmund McIlhenny introduced his soon-to-be-famous pepper sauce in 1868, raw oysters and Bloody Marys have depended on that definitive dash to make them complete. Now, Paul McIlhenny unbottles the authoritative cookbook on this very special sauce. It's no surprise that a generous amount of Tabasco sauce adds heat and bite to foods, but The Tabasco Cookbook reveals that a judicious amount will add "roundness" to flavors in a multitude of ways.
Tempting recipes range from contemporary offerings such as Potato, Artichoke, and Leek Soup, Devil's Chicken, and Lemon Sesame Asparagus to a host of Tabasco Classics -- regional favorites such as Eula Mae's Cajun Seafood Gumbo, Grillades for Brunch, Shrimp Creole, and Dirty Rice. Each recipe is rated from (gives flavors a lift) to (not for the meek) according to its piquancy level, and simple tips on using Tabasco sauce to heighten the flavor of everything from popcorn to polenta are sprinkled throughout the pages.
The Tabasco Cookbook is filled with vignettes describing the venerable history of the pepper sauce and the family-run company behind it, as well as bits of trivia and lore revealing elusive facts, such as what a "petit baton rouge" is (page 130). With more than thirty-five duotone photographs from the McIlhenny archives, The Tabasco Cookbook brings to life the history behind one of America's most classic ingredients.
So don't just reach for the Tabasco sauce when you're thinking "hot": Tabasco sauce is the perfect solution whenever flavors need a lift.
"synopsis" may belong to another edition of this title.
What originally was Louisiana now belongs to all of us. Thank goodness for that! The Tabasco Cookbook uses Tabasco sauce very subtly here and there and at other times is just dumped on. I like it dumped on! And, I like this cookbook. I shall continue to buy Tabasco in the quart-size bottles. Yes, I really do."
"The Frugal Gourmet"
"Tabasco sauce is as basic as mother's milk."
"Finally, a cookbook as lively as the sauce itself!"
"Being a native Louisianian, anything with Tabasco in it suits ,me just fine."
From guacamole to gumbo, catfish to corn pudding, gear cooks know that there is no substitute for the distinctive kick of Tabasco sauce. With more than 80 recipes, plus tips. lore, and trivia, The Tabasco Cookbook shows why Tabasco sauce has been America's favorite seasoning for 125 zesty yearsAbout the Author:
Paul Mcilhenny is the fourth generation of McIlhennys to produce Tabasco sauce and currently is an officer and director of McIlhenny Company. He grew up in New Orleans and has lived and cooked on Avery island for the past twenty-five years.
Barbara Hunter is a public relations executive at Hunter MacKenzie, Inc., a firm specializing in marketing public relations. She has been working with McIlhenny Company for twenty-five years. She lives in New York City.
"About this title" may belong to another edition of this title.
Book Description Clarkson Potter. Hardcover. Book Condition: New. 0517589656 . Bookseller Inventory # HCI6303PBGG063017H0456P
Book Description Clarkson Potter, 1993. Hardcover. Book Condition: New. book. Bookseller Inventory # M0517589656
Book Description Clarkson Potter, 1993. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0517589656
Book Description Clarkson Potter, 1993. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110517589656
Book Description Clarkson Potter. Hardcover. Book Condition: New. 0517589656 New Condition. Bookseller Inventory # NEW7.0198304