The Tabasco Cookbook Recipes with America’s Favorite Pepper Sauce


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.

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.

“Finally, a cookbook as lively as the sauce itself!” – Nathalie Dupree