The great grandson of Tabasco's inventor includes vignettes from the history of the hot sauce in a collection of favorite Louisiana recipes for a variety of biting dishes, from White Wine Gazpacho to Dirty Rice. 25,000 first printing.
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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.
o 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
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