The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce

Shop Notes: Tabasco Brand hot sauce isn't the only hot sauce in my kitchen by far, but it's easily the most distinctive in flavor and impact in a dish.  This fun little cookbook mostly shows up in New Orleans and Avery Island tourist shops where piles wait for tourists looking to bring home some Cajun flavor.  I completely understand why.  The Shrimp Creole recipe alone makes this purchase worth the price. From the Publisher: "Tabasco 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, bu