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Review ------ “The XO sauce I keep in my refrigerator to spoon into stir-fries and sprinkle over vegetables and dab on eggs owes its excellence to the writer and cooking teacher Diana Kuan, author of the recent Red Hot Kitchen, a cookbook devoted to the creation of classic Asian chile sauces.” —The New York Times “One of the best condiments we’ve tried.” —Leite’s Culinaria (on the Sichuan Chile Oil) “Most of this food, like many dishes with heat, has a way of keeping you coming back for more. But here it’s not just the chiles, it’s the careful recipes with layers of flavor and texture, and some cross-fertilization for fun.” —The Boston Globe “The second cookbook by Diana Kuan, Red Hot Kitchen, is the perfect book for stes.” —Design*Sponge “Red Hot Kitchen delivers a DIY hot sauce for every taste, from subtle kick to scorching burn . . . Fantastic.” —Salon "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 “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 About the Author ---------------- Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. In addition to writing and photography, Diana has taught cooking classes for the past ten years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.