Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them (Hardcover)
On Our Shelves Now
A hot sauce manifesto focused on homemade Asian chili sauces and delicious dishes to make with them.
In this completely unique Asian cookbook, culinary instructor and trained chef Diana Kuan offers a flavorful education in the art of cooking with homemade Asian hot sauces. From Thai Sriracha to Indonesian sambal to Korean gochujang and other fiery favorites, Asian chili sauces have become staples in restaurants and homes across America. They add a palate-pleasing subtle kick or a scorching burn to the stir-fries, appetizers, and noodle dishes so many people love. But until now, these tantalizing flavors haven't been easy to recreate at home with fresh, all-natural ingredients.
Kuan offers more than 100 easy-to-follow recipes for nine sauces fundamental to Asian cooking, along with a "Know Your Chili Pepper" chart so you can easily shop for the ingredients you need and customize the heat level of each sauce. Each chapter then offers recipes incorporating each spicy sauce, broadening the range of Asian dishes you can cook at home. From Kung Pao Sweet Potatoes and Spicy Beef Bulgogi, to Cumin-Crusted Red Curry Rack of Lamb, and even Sriracha Sea Salt Brownies, Red Hot Kitchen is packed with enticing recipes you'll want to cook right now.
About the Author
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. In addition to writing and photography, Diana has taught cooking classes for the past ten years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
“The XO sauce I keep in my refrigerator to spoon into stir-fries and sprinkle over vegetables and dab on eggs owes its excellence to the writer and cooking teacher Diana Kuan, author of the recent Red Hot Kitchen, a cookbook devoted to the creation of classic Asian chile sauces.”
—The New York Times
“One of the best condiments we’ve tried.”
—Leite’s Culinaria (on the Sichuan Chile Oil)
“Most of this food, like many dishes with heat, has a way of keeping you coming back for more. But here it’s not just the chiles, it’s the careful recipes with layers of flavor and texture, and some cross-fertilization for fun.”
—The Boston Globe
“The second cookbook by Diana Kuan, Red Hot Kitchen, is the perfect book for staples.”
“Red Hot Kitchen delivers a DIY hot sauce for every taste, from subtle kick to scorching burn . . . Fantastic.”
"Informative and useful, Red Hot Kitchen is essential for anyone who loves any and everything with a kick. This book is such a fun invitation into the kitchen—where if you can stand the heat, you should stay a while."
—Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories
“There is no better guide to the flavorful hot sauces of Asia than Diana Kuan. Diana provides history and context for our most loved Asian condiments from sriracha to gochujang, making their recipes accessible to home cooks while also providing ample delicious and creative dishes to apply them to. For heat seekers like myself, this book is a must-have.”
—Chitra Agrawal, Founder of Brooklyn Delhi and author of Vibrant India
“Little did I know that so many of my favorite spicy Asian condiments could be made at home—and with such ease! Diana’s engaging book contains a wealth of useful tips and fascinating history, and with so many enticing, weeknight-friendly recipes, it’ll be on regular rotation in my kitchen.”
—Lukas Volger, author of Bowl
“Half the excitement of eating Asian food is the heat and the fun of turning up the spice factor with chili sauce. I love that this book explains how to make all the classic Asian hot sauces like Sriracha and gochujang, with recipes for fresh, inspiring dishes to use them in.”
—Louisa Shafia, author of The New Persian Kitchen
“Whether you grow peppers in the summertime or just want to add more flavor to everyday cooking, this trusty reference book will keep you entertained for many years to come. With Diana as your teacher, from-scratch sauces are easy and endlessly enjoyable."
—Cathy Erway, author of The Food of Taiwan
“A hot, spicy sauce is a condiment that can not only enhance but also be the defining flavor of a dish. In Red Hot Kitchen, Diana Kuan meticulously describes how some of the most common condiments are made, where they come from, and how to use them. The result is the most searing-hot cookbook on spicy food cooking.”
—Kian Lam Kho, author of Phoenix Claws and Jade Trees