The Tabasco Cookbook: Recipes with America's Favorite Pepper Sauce.pdf

The Tabasco Cookbook: Recipes with America's Favorite Pepper Sauce.pdf


What originally was Louisiana now belongs to all of us. Thank goodness for that! The Tabasco Cookbook uses Tabasco sauce very subtly here and there and at other times is just dumped on. I like it dumped on! And, I like this cookbook. I shall continue to buy Tabasco in the quart-size bottles. Yes, I really do."

J'eff Smith,

"The Frugal Gourmet"

"Tabasco sauce is as basic as mother's milk."

Craig Claiborne

"Finally, a cookbook as lively as the sauce itself!"

Nathalie Dupree

"Being a native Louisianian, anything with Tabasco in it suits ,me just fine."

Lee Bailey

From guacamole to gumbo, catfish to corn pudding, gear cooks know that there is no substitute for the distinctive kick of Tabasco sauce. With more than 80 recipes, plus tips. lore, and trivia, The Tabasco Cookbook shows why Tabasco sauce has been America's favorite seasoning for 125 zesty years

Paul Mcilhenny is the fourth generation of McIlhennys to produce Tabasco sauce and currently is an officer and director of McIlhenny Company. He grew up in New Orleans and has lived and cooked on Avery island for the past twenty-five years.

Barbara Hunter is a public relations executive at Hunter MacKenzie, Inc., a firm specializing in marketing public relations. She has been working with McIlhenny Company for twenty-five years. She lives in New York City.


80 recipes with your favorite pepper sauce in a newly revised edition
Whether you ask for it by name at restaurants or are one of the legions of people who travel with your own bottle, you know there's no substitute for giving eggs, oysters, and Bloody Marys a kick.
But Tabasco Pepper Sauce is a versatile ingredient for other foods, too. This revised and updated edition of The Tabasco Cookbook includes 20 new recipes for enjoying southern-style classics and American down-home favorites. From perfect fried chicken to a pan of peppery gingerbread, here are 80 recipes and color photography to test your fiery food limits—and keep you coming back for more. 

With a foreword by renowned New Orleans chef John Besh and beautiful color photographs of the food and Avery Island, Tabasco Pepper Sauce’s birthplace, The Tabasco Cookbook will spice up any cook’s repertoire from breakfast to dessert.


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