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The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce | 
 enlarge | Authors: Paul Mcilhenny, Barbara Hunter
Publisher: Gramercy
Category: Book
List Price: $7.99
Buy New: $4.20
You Save: $3.79 (47%)
New (7) Used (11) Collectible (1) from $0.10
Rating:  3 reviews
Sales Rank: 166941
Media: Hardcover
Number Of Items: 1
Pages: 144
Shipping Weight (lbs): 0.8
Dimensions (in): 8.5 x 5.3 x 0.6
ISBN: 0517223341
Dewey Decimal Number: 641.6384
EAN: 9780517223345
ASIN: 0517223341
Publication Date: May 4, 2004
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: All orders ship from Florida each day. We value your satisfaction and our feedback! Thanks Z05I
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| Editorial Reviews:
Product Description
"Tabasco sauce is an indispensable ingredient, and always on my kitchen counter. I am a loyal Fan."
Pierre Franey
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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| Customer Reviews:
An unusual dichotomy of cooking and eating June 30, 2008
2 out of 2 found this review helpful
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. Entrees
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.
Just what I payed for January 18, 2007
3 out of 5 found this review helpful
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.
One of the best "niche" cookbooks around. September 6, 1999
14 out of 14 found this review helpful
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.
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