I really like this book, it has recipes from the carribean, mexico, even Asia. I definitely like the Asian sauces the most, and the ingredients are not hard to find, so you can have some delicious hot sauce made in the comfort of your home. The only thing that would make this cookbook alot better is if there were more pictures of the finished sauces. Too much text, not enough pictures :) But overall, very nice book! ( )

The Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes by Rockridge Press delivers exactly what it promises - descriptions of chili peppers, general how-to, 49 hot sauce recipes, and 27 food recipes. It includes commercially known sauces such as Sriracha, red hot saucy like Franks, Tabasco-style hot sauce, Sambal Oelek, Peri Peri, and Harissa. Fun to try and replicate at home.

Read my complete review at: http://www.memoriesfrombooks.com/2014/10/the-hot-sauce-cookbook-book-of-fiery.ht...

Reviewed for LibraryThing Early Reviewers program ( )

This is a charming book which gives a brief background to chili cultivation and traditional use in sauces. The book is primarily composed of recipes. The author was thoughtful enough to contain not only hot sauce recipes but dishes which would best complement the sauce in question. A quick read full of inspiration and exciting new ideas. I felt challenged to expand my expertise and try something truly out of my comfort zone. ( )

I'm a bit of a hot sauce fiend, having grown up in south TX. But I'm very picky on cookbooks, because so many of them seem overly simple. So when I have a chance to snag one free, I generally do, and a review is a small price.
What I liked: There's a good variety of cuisines here, with peppers that are mostly easy to find (At least here in Philly). The searchability and the index both are pretty good for the times you find a pepper at the market and want to know what it usually goes with. There's a lot of variety of cultures and what seems like a good overview of the variety within the cultures. At least for Mexican, I know enough about the cuisine to say these are pretty accurate.
What I didn't: There are a few sauces that I would have liked to have more information on the intended textures and some that would benefit from the depth of flavor of a quick char. ( )

I've never reviewed a cookbook before, but I have owned several and when I'm considering whether to buy one, there's a few things I look for.

1) Bulk of information: There are a lot of recipes in this book. Had it been a physical copy, while I don't think it would have been hefty, it certainly would have been substantial.

2) Variety: Especially with sauce books, this is essential. This book covers Asia, Southern Cooking, Central America, the Caribbean and a sprinkling of other places. There are only so many chiles in the world so you're going to see the same ingredients over and over again but that's not a bad thing.

3) Ease of use: This is both the best and worst thing about this book. The recipes are very easy, most are only two or three steps. Get ingredients, puree them, win. That's great and the format is easy to follow, but I could find similar information online. When I'm going to buy a physical book, I'd like more variety of difficulty, just a few challenging (but worth it) recipes to try out. However, that's just me, probably most people would prefer the straightforward easy recipes.

I was saddened by the lack of pictures (I like to compare them to my finished product), but overall, I would say this book is a great value.