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Red Hot Kitchen by Diana Kuan

Red Hot Kitchen

Red Hot Kitchen by Diana Kuan
Feb 05, 2019 | 256 Pages
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  • Hardcover $30.00

    Feb 05, 2019 | 256 Pages

  • Ebook $15.99

    Feb 05, 2019 | 256 Pages

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Red Hot Kitchen delivers a DIY hot sauce for every taste, from subtle kick to scorching burn . . . Fantastic.”

“Informative and useful, Red Hot Kitchen is essential for anyone who loves any and everything with a kick. This book is such a fun invitation into the kitchen—where if you can stand the heat, you should stay a while.”
—Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories
“There is no better guide to the flavorful hot sauces of Asia than Diana Kuan. Diana provides history and context for our most loved Asian condiments from sriracha to gochujang, making their recipes accessible to home cooks while also providing ample delicious and creative dishes to apply them to. For heat seekers like myself, this book is a must-have.”
Chitra Agrawal, Founder of Brooklyn Delhi and author of Vibrant India

“Little did I know that so many of my favorite spicy Asian condiments could be made at home—and with such ease! Diana’s engaging book contains a wealth of useful tips and fascinating history, and with so many enticing, weeknight-friendly recipes, it’ll be on regular rotation in my kitchen.” 
Lukas Volger, author of Bowl

“Half the excitement of eating Asian food is the heat and the fun of turning up the spice factor with chili sauce. I love that this book explains how to make all the classic Asian hot sauces like Sriracha and gochujang, with recipes for fresh, inspiring dishes to use them in.” 
Louisa Shafia, author of
The New Persian Kitchen

“Whether you grow peppers in the summertime or just want to add more flavor to everyday cooking, this trusty reference book will keep you entertained for many years to come. With Diana as your teacher, from-scratch sauces are easy and endlessly enjoyable.”
Cathy Erway, author of The Food of Taiwan
“A hot, spicy sauce is a condiment that can not only enhance but also be the defining flavor of a dish. In Red Hot Kitchen, Diana Kuan meticulously describes how some of the most common condiments are made, where they come from, and how to use them. The result is the most searing-hot cookbook on spicy food cooking.”
Kian Lam Kho, author of Phoenix Claws and Jade Trees

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