Author(s): Tim Le Grice
Publisher: Top That! Publishing
Publication Date: 2005-11
Pages: 128
Review: This book has a tremendous array of sauces and a fabulous index.
I purchased this as a gift for my spouse and have enjoyed many delightful meals as a result. One of the better gift choices I have made in many years!
Price: $7.99 Buy This Book
Author(s): Jim Auchmutey
Publisher: Longstreet Press
Publication Date: 2001-10-25
Pages: 160
Review: I originally go this for my dad for Father’s Day years ago. After he cooked with one of the sauces I decided I just had to pick it up for myself. After using it for several years now I’ve found the sauces to be very good to outstanding. My favorite is God’s Own Dream Sauce. I’ve found it’s outstanding on pork and very good on chicken. My wife regularly uses several of the rubs for starting out pork or beef she’s cooking. The recipes are simple to follow, direct, and with good directions. There’s also a nice section in the back of the book on different BBQ around the US including one of my favorite for their commerical sauces (hagning head; I still have to go there though…) Stubbs. I highly recommend this book for people who enjoy cooking BBQ and want a little book that fits in any kitchen!this is it. I swear by it. It has some AMAZING recipies, and so many different ones, there is something for everyone. As a matter of fact, when I have guests over for pig roasts or full BBQ’s I don’t show my guests this book of all the 8 BBQ books I own for one reason… I won’t give away my best cooking secrets!This is a great book properly titled…it is the ultimate book on every sauce bbq! The recipes are varied from all over the USA which I found fascinating. Different parts of the country like different (very different) bbq. I appreciated the author’s contribution to defining the differences between sops, mops, rubs, and sauces as well as to why regional preferences exist. Yet, with all this wonderful information and great recipes, it’s not a hard read at all. Most of the recipes can be made by just about anyone. It’s a favorite of mine.In spite of its name, there is nothing “ultimate” about this small, hard-back book. It is a marginal collection of (by my count) 106 recipes. The main problem is its copyright date: 1995. Most of the recipes are trendy ones that were hot properties during the cookbook heydays of the early nineties. The authors explicitly admit this with words such as “creative” and “frou-frou”. This is not necessarily a bad thing, but it does mean that this book is now obsolete.
Here is how the recipe count breaks down: 19 old fashioned, american sauces, 19 fruit based sauces, 17 odd-ball sauces, 18 international sauces, 16 sauces for stuff besides beef and pork, and 17 rubs.
Here you can find some of the worst recipes I have ever seen in print (I will spare you the gory details). At the end there is a short section that lists 50 bottled sauces that the authors have supposedly sampled. The comments are too brief, long on cute phrases and short on solid opinions.
This volume suffers from graphics that are way too “frou-frou”, and anecdotes that are even worse. I do not fault the lack of pictures, but it does seem as if more money went into the binding and the nice dust jacket than in the visual presentation of the pages.
The nicest thing I can think of to say is that it might make a good gift for someone who might be interested in good “Q”.I’ve had the book for over 4 years and absolutely LOVE it. I think I’ve tried about every sauce and rub in the book and would be hard pressed to say that there is one that I DONT like. The little expose’ about each of the sauces and rubs is great as well.
Price: $14.95 Buy This Book
Author(s): Linda Matthie-Jacobs
Publisher: Mjm Grande Pub
Publication Date: 2000-03-27
Pages: 64
Review: The hottest little cookbook outside of Texas, “The Hot Sauce Bottle Cookbook” is full of recipes that sizzle and sauces that cook, but it also packs a punch full of interesting information. Did you know that chile peppers have been associated with cures that include lowering blood pressure, reducing cholesterol and alleviating the discomfort of arthritis? You may have noticed that the sinuses open up when you are consuming a dish that includes chiles or hot sauces; this guide to the hot stuff will remind you of this proven beneficial effect the next time you have a cold.
So, why a cookbook on hot sauces? There has been a rise in consumer use and interest in the spicy concoctions and a hot trend has developed in collecting various types and brands of sauces. This book highlights ten companies and manufacturers, explaining how they came to be, what their inspirations are and gives us a glimpse into the magical mixes that fill the colorful bottles. Akin to an owners manual, the recipes included for each variety give you the best opportunities to use the flavors to their fullest potential.
A novice when it comes to heat in a bottle? No problem…here you will learn the differences in the four basic sauce styles, from Louisiana to Caribbean. You will be surprised in what kind of recipes can be enhanced by a drop or two of liquid pepper; from pancakes to ice cream, this guide will encourage you to take a chance and spice it up. You may be inspired to start collecting and get fired up with your cooking!The Hot Sauce Bottle Cookbook is a slender, 62-page booklet surveying and showcasing the top brands of hot sauces and offers recipes that are spicy and delicious. From Caribbean Pumpkin Soup, Creole Rice, and Curried Snapper with Mango Chutney, to Baked Brie with Roasted Garlic, Peachberry Salsa, and Firecracker Shrimp, this little collection will prove a kitchen shelf favorite for the adventurous family chef. Of special value are the hot sauce cooking tips on everything from “Measuring the Heat” to “Chile Versus Chili”.HOT off the presses and I do mean HOT, Linda Matthie-Jacobs turns on the heat with her latest contribution to the culinary bookshelves. Linda, author of “Light the Fire: Fiery Food with a Light New Attitude!” (previously reviewed here) as well as “The Fire ‘n’ Ice Cookbook: Mexican Food with a Bold New Attitude” once again shows us that she knows how to produce and package a hit!
Anyone familiar with Linda’s earlier releases knows that her gorgeous cover photos grab the eye and the recipes inside her books will keep your attention once the cover has caught you! Her latest is a tribute to the myriad number of hot sauces available and the bountiful recipes that incorporate their use in places you would not have thought to look!
The book is die cut to bottle shape, just the right size to tuck into a gift bag or basket filled with fiery flavor enhancers, sauces and chiles- - the perfect gift for the person who likes it HOT! Working with Diane Dallas, President of Lost Continent Hot Sauce Traders, Linda has expanded her horizons and recipes by working with and testing the manufacturers suggested recipes as well as modifying some of her own to use hot sauces rather than fresh or dried chiles. She loved the results…and so will you!
Ten companies contributed product and recipes for this book. Each section gives background information about the product, the manufacturer, additional product lines and several recipes and ideas using the featured product. I counted 30 recipes that range from (the unexpected) “Hot Chocolate Truffles” to (the sounds more like what you were expecting) “Screamin’ Beef Burritos” with salads, seafood, chicken, salad dressings and pastas included in this recipe round-up for lovers of the red hot! There were dozens and dozens of tips and ideas as well.
Don’t be afraid to “sizzle”- - Linda has always said, “the heat should only accentuate, not incinerate” and that is the way that the recipes are written.
For those of you who prefer fiery, flaming, blazing, smoking, searing, and scorching- - you merely adjust the amount of hot sauce upwards to your own taste.
Linda Matthie-Jacobs the undisputed “Hot Pepper Princess” has now laid claim to the title of “Hot Sauce Sovereign” as well!
Price: $9.95 Buy This Book
Author(s): Kristie Trabant, Andrea Chesman
Publisher: Crossing Press
Publication Date: 1990-04-01
Pages: 112
Review: When it came time to pack for Italy (we were staying in a Villa), this book went into our carry-on because we could not afford to lose it.
We have a wall of cookbooks in our kitchen, and cook often in a variety of styles. This cookbook perfectly captures the simplicity of good Italian cooking. Fresh ingredients, not too complicated. Let the ingredients speak.
I bought the book on a whim in 1990, and can’t live without it. I’m glad to see it’s still in print, and am buying copies for relatives.I’m part Italian, and I know what my Grandmother makes - I think even she would like this book sometimes. Although not all the recipies are to my taste, those are far outweighed by the ones that are. Good news for dairy-okay vegetarians - there’s non-meat sauces, and many of the ones that require meat can have vegetable protein substitute instead.Not an elegant coffee table book but a practical kitchen aid! I find I use this book over and over again. It is easy to use with clear instructions and interesting text. I’ve even sent a few copies to friends who bemoaned the “hour before dinner panic”!
Price: $8.95 Buy This Book
Author(s): Paul McIlhenny, Barbara Hunter
Publisher: Gramercy
Publication Date: 2004-05-04
Pages: 144
Review: I recently went on a no husband’s allowed Thelma & Louise type driving trip with my friend Sophie. We started up north in Washington State, worked our way down to Long Beach in Southern California and then east, ending up in New Orleans. Along the way I visited countless thrift shops, Salvation Army and Goodwills galore and a bouillabaisse pot full of independents. I found cookbooks a plenty, so many good ones to try out and write about, but this one I bought new in the Quarter. How can a lover of cookbooks not snap up THE TABASCO BRAND COOKBOOK when she’s in New Orleans.
This little book opens with brief history of Tabasco Sauce, just as you’d expect, then it goes into some very interesting, to say the least, recipes. Though normally not a fan of food processor’s I have one and one is called for if you want to properly make the Roasted Red Pepper Dip on page 15. It is deliciously good and his a bit of a kick. The Scallops in Double Pepper Sauce on page 62 are to die for as is the Spirited Squash on page 104, it’s a whole `nother way to enjoy butternut squash.
If you’re looking for a bit of spice in your meals, give this book a try. It’s not very expensive and it’ll liven up your dinner, that’s for sure.
Review submitted by Captain Katie OsborneTabasco® is the quintessentially American sauce. Simple, straightforward, unaffected by the elements, it stands proud on tables from Boston to Los Angeles. Breakfast, lunch, or dinner will find someone reaching for the special pepper sauce from Avery Island, Louisiana. It is only fitting that the McIlhenny family committed to writing their favorite recipes highlighting their family’s ubiquitous condiment. The Tabasco® Brand Cookbook is compact and entertaining. A touch of history, a dash of anecdote, and many signature Cajun and Creole recipes makes this an essential and amusing addition to your cookbook library.
As one would expect from a sauce that is at home on scrambled eggs or in clam chowder, the many and varied uses for Tabasco are explored in this book. While its uses are diverse, it is more than a way to add some “zip” in a dish. Its unique recipe produces a unique flavor, and though there are many challengers in the hot sauce section of your local grocery store or gourmet shop, there is only one sauce from Avery Island. While the book predates their expanded product line, many of these dishes could use the chipotle infused Tabasco or - if you really want to heat things up - the habañero brand. If you have the sauce, you need to have the cookbook, and if you don’t have either, what are you waiting for?
This is sort of a “guys’” cookbook so far as who will most savor these spicy-hot dishes. But if you’re a guy and your spouse/companion does all the cooking (which is still by far the predominant actuality in America, even though this trend is shifting somewhat) then you need to be aware that most of the recipes herein require some level of culinary experience.
Now, the fact is that many women will love these dishes too, and, many men are quite capable of preparing these recipes — but I did want to particularly mention this culinary skill level issue. These recipes are not especially difficult as recipes go but this is really not a cookbook for those who have yet to develop their basic cooking skills.
As to the book’s content, these are some wonderful recipes. Each is rated as to the intensity of heat, represented by tiny Tabasco bottles… one bottle means mild, two means it’s hotter, and so on, up to a rating of four (Diablo!). This work is more-or-less an official Tabasco publication since Paul McIlhenny is one of the co-authors — Barbara Hunter is a public relations person who likely organized McIlhenny’s thoughts and recipes into a very comprehensible format.
The book also contains a history, mostly of Tabasco [brand] Hot Pepper Sauce and is nicely illustrated with black-and-white photos from the company archives. The dishes themselves are not illustrated but I did not find that this diminished the book in any significant major way.
Here is the table of contents:
1. Introduction
2. Soups & starters
3. Breakfast & brunch
4. Entrées
5. Vegetables and side dishes
6. Condiments and sauces
7. Mail order suppliers [for seafood, venison, etc.]
8. Index
I own the hardcover 1993 edition of this cookbook. It’s 144 pages in length and the book’s dimensions are 8 1/2″ x 5 1/2″ x 1/2″ and the two-page index is nicely organized. Typical of the recipes you’ll find are “Eggplant New Iberia” (page 19), “Classic Bloody Mary” (page 51), and “Mustard Crusted Leg of lamb” (page 100). In fact a good many of the featured recipes are either Creole or Cajun in their ethnicity.
While not a “general cookbook” by any stretch of the imagination, “The Tabasco Cookbook” is still a great specialty volume which will appeal heavily to those who enjoy cooking and/or eating spicy dishes. Highly recommended.This book made a great gift for my brother for christmas. Unlike some people who have purchased this item, I knew exactly what I was buying. This was a fair price to pay for anyone who collects tabasco gear or just loves the product. The book was full of facts, tips, and recipes to try. It went along perfectly will the rest of my Tabasco brand Christmas theme.This cookbook utilizes Tabasco sauce in all the recipes, but they are not all firey hot. Rather, this cookbook uses Tabasco like a spice or flavoring agent, to add dimension to all kind of recipes.
I highly recommend this to anybody that likes good food and likes their food to have flavor instead of just heat.
Price: $7.99 Buy This Book
Author(s): Karen Adler
Publisher: Celestial Arts
Publication Date: 2004-09-01
Pages: 96
Review: has some great recipes and great ideas you can add your own personal touches too. covers a great many areas of homemade bbq sauces.This may be a small book, but it has great variety. All the sauces we’ve tried have turned out well.While there is not much information about this book at this site,the author kindly provided a list of 76 recipes!I received the six books I ordered today. It is difficult to list all the recipes, but they range from Basic Barbeque Sauce to Que Queen Royal Jelly. The book is not flashy but has all the information to make great sauces. This is a great book for the price. I am going to purchase one for myself!
Price: $5.95 Buy This Book