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The Hot Sauce Cookbook (gnv64)


Posted by gnv64 •2418 on May 23, 2013 in Ebooks » Cookbooks , verified torrent

Size: 25.38 MB , Seeds: 0 , Peers: 0 ( Updated June 5, 2016 - Refresh )

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The Hot Sauce Cookbook
The Hot Sauce Cookbook (gnv64).pdf   14.28 MB
The Hot Sauce Cookbook.epub   11.1 MB
Torrent downloaded from   59 Byte
Torrent downloaded from Darkside RG.txt   111 Byte
Torrent downloaded from gnv64 torrents on   64 Byte
Torrent downloaded from   37 Byte
Torrent downloaded from   87 Byte

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The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes
by Robb Walsh
Ten Speed Press | May 2013 | ISBN-10: 1607744260 | ePUB/PDF | 11/14.2 mb
PDF conversion is mine.

From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy.
Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.

About the Author
Food writer Robb Walsh is the T.R. Fehrenbach of Texas culinary history. While Fehrenbach has chronicled Texas history, Walsh's books--The Tex-Mex Cookbook, Legends of Texas Barbecue Cookbook and The Texas Cowbo Cookbook--honor the state's food traditions with recipes and revisionist accounts of how our Lone Star staples came to be. Many of the articles he pens for the Houston Press--where he's been head restaurant reviewer for almost 10 years-- have been nominated for James Beard awards.

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