Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them: A Cookbook

real nice book, great for spicy sauce lover~~ recommended

The flavors and spice is wonderful. The recipes aren't just adding chilies to make it hot, they actually have flavors that blend well. Instructions are not overly complicated and the majority of the ingredients are easy to acquire. I wish there was more pictures but still good.

I found this book to be a great how-to guide for making the various chili sauces and dishes in different asian cuisines. I particularly loved the XO sauce section as it helped me to recreate the flavor of a particular green bean dish that I've loved for years, but I added my own unique twist (I love Sichuan peppercorns). This is something the book has done quite well vs a standard recipe book. Peppered (ha!) throughout the book are useful tips such as ingredient substitutions or alternatives - these have been helpful not just if I can't find the specific items called for in the recipe, but also to aid my understanding how to either increase or decrease the spiciness or modify the flavor of a sauce or dish.I found that the book put emphasis on helping the reader understand where the flavors come from and did not simply present a recipe. We can all google recipes - this book helped me to understand how to cook better and gave me ideas on how to create my own personal dishes or twists on the dishes that I've been making for years.The Recipes were easy to follow, had great background information, and the photography was excellent.Highly recommended book for those new to or experienced in asian cooking (I've been attempting to recreate the green bean dish for years - now I've upped my game)

This book is great, has really elevated my kitchen. I tried the salmon with Thai sweet chili sauce. Tasted great!

Just received this cookbook in the mail today, and I can't put it down! Diana Kuan has put together an amazing compilation of sauces and flavors in her cookbook She starts by teaching you how to make 9 of her favorite classic Asian Chili sauces, and then there is a collection of recipes to use with them. She takes you step by step through the process with beautiful pictures and an in depth glossary of ingredients. With recipes like enoki mushrooms with xo garlic sauce, Sichuan wontons, spicy lemongrass fried rice, spicy miso ramen, vegetarian bibimbap with brown rice, and even Siracha sea salt brownies, just to name a few, this book will be one I turn to again and again!

I am IN LOVE with this cookbook! I'm a seasoned cook with a yen for spicy food. I have tried numerous recipes for spicy sauces online but they don't come close to what's featured in this cook book. The author has gotten the proportions just right and her book features a slew of vegetarian recipes, one better than the other. I just cooked myself through all the sambal oelek recipes and am now diving into red thai curry paste. I have tried numerous online recipes for TRCP but nothing compares to what I have eaten in Thai restaurants here in Queens (which arguably delivers the best thai food in the world outside of Thailand). As a spice aficionado I can't tell you how happy I am about this book. I will definitely keep an eye out for future publications by this author.

I loved learning so much about Asian Sauces. It was a subject I was very unfamiliar with and had always just bought jarred versions. This book gave me the knowledge and tools to make my own and they were delicious! I liked the layout of the book. There are eleven chapters broken down by a different sauce. Then several recipes follow using that sauce. I chose to make my own Yuzu Kosho since Meyer lemons were in season. It was really easy and had so much flavor. I used it in the Mushroom and Tofu Udon (pictured). It was great that I could flip through the chapter to see what else I could use with the leftover Yuzu. I chose to make her fish tacos which were just as delicious. Last weekend I made the sriracha hummus and this weekend I plan to make her cauliflower steaks with red curry paste. This book allowed me to step out of my comfort zone in the kitchen and learn about new flavors. I have marked numerous recipes and can't wait to make more.