Wednesday, March 9, 2016

It's National Crab Day! So How About a Early Recipe Weekend?

Disclosure / Disclaimer: I received this book free of charge,from Blogging for Books,  for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it

crab graphic

When we think Crab Day, we think Louisiana cooking!

So it only makes sense to share about this new cookbook today!

the Tabasco cookbook cover


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.


This is a small cookbook by modern standards, but it is literally packed with flavor! Once you learn to start adding Tabasco to your dishes, via these recipes, then you'll be able to adapt your own recipes as well. The book is a great touch of Louisiana history as well, as it showcases 125 years of the company, and the recipes they have used over the years in different cookbooks. The mouth watering pictures will have you drooling and heading to the kitchen! Some of our favorite recipes from the book are Cheese Scones (the flavor explosion is unexpected and amazing) Shrimp Creole (JUST like Mama makes), Walter's Chili (very close to grandpa's recipe), the surprising Swirled Brownies (great way to surprise people) and MtK's Sauced Shrimp (a new family fav!). Through the book there are bon mots of the companies history as well as cooking tips on how to use Tabasco to take the recipe up a notch.or how to use it on your favorite foods! This is a great book and we highly recommend it! It's perfect for hostess presents too, in case you're traveling to someone else's house for Easter! 


the Tabasco cookbook eula Rae's Cajun seafood gumbo recipe

About the Authors:

Paul McIlhenny was a fourth-generation family member to produce TABASCO® Sauce. Mr. McIlhenny joined McIlhenny Company in 1967 and served as CEO and Chairman of the Board from 2000 through 2013. During his tenure, Mr. McIlhenny led the company to record growth, introduced new products and flavors, and aided the preservation of Louisiana’s coastal wetlands. 
Barbara Hunter founded Hunter Public Relations, a consumer products public relations agency, in 1989 with McIlhenny Company as her first client. Ms. Hunter worked with McIlhenny Company for more than 20 years, developing lasting relationships and experiences with the brand before retiring in 2000. McIlhenny Company remains a client of Hunter Public Relations today.

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