Assuming you've visited a market that sells more than meat and potato staples, you've probably seen the wonderful red rooster sauce on store shelves; some of you may even have some at home. The Sriracha Cookbook ($10) features 50 recipes that get the most out of the Thai hot sauce. From burgers and buffalo wings to ceviche and bacon-infused cornbread, this tasty tome will have you expanding your view of the hot stuff beyond its most noble application: the spicy-as-hell Thai bloody mary.