Cooking Books -> Condiments
The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce
Hunter, Barbara (Contributor)
Published: February 1993
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From Library Journal
This appealing little book features a wide variety of recipes, a lively text, and an entertaining selection of culinary lore and trivia, illustrated with period photographs and memorabilia. McIlhenny, the great-grandson of the
inventor of Tabasco sauce, describes the evolution of the Louisiana-based family firm and presents Cajun, Creole, and other favorite recipes spiced, both mildly and wildly, with the hot pepper sauce. For area libraries and larger collections
Copyright 1992 Reed Business Information, Inc.
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,... read more --This text refers to the Hardcover edition.
"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.
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