Sriracha: The Story Behind the Cookbook

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On Feb. 12 at 10:30 a.m, the author of the new Sriracaha Cookbook will speak at the Mark Taper Auditorium in the Los Angeles Central Library. The Culinary Historians of Southern California present Randy Clemens, who will explore the history of Sriracha hot sauce, from its humble beginnings as a spicy Thai condiment to the massive fame of its American "rooster sauce" counterpart.

Randy will sign copies of his hot-off-the-presses book during the reception. Hot--get it?

More after the jump!


The Culinary Historians of Southern California dedicates itself to the study of food culture, anthropology, trends and the implications of what we eat. Affiliated with the Los Angeles Public Library, its many out-of-print, food-related volumes housed in the Central Library's archives are an invaluable resource for food fanatics.

Tip: While you're there, sign up for an LA Public Library card, and its underground parking lot on Flower Street will become a whole lot cheaper!

Los Angeles Central Library, 630 W. Fifth St., Los Angeles, (213) 228-7000.

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2 comments
Diamond Dog
Diamond Dog

We actually bought this book and the recipes so far that we have made were very tasty. One of my favorites is the easiest one to make. Siracha, garlic, butter, parsley made into a compound butter then melted and tossed into popcorn sprinkled with Parmesan cheese!

Soooo goood

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