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Barbecue Sauces, Rubs, and Marinades--Bastes, Butters and Glazes, Too by Steven Raichlen (2017, Trade Paperback)
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Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks). Title : Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks).
- Buy It NowBarbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too (Steven Raic
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About this product
Product Identifiers
PublisherWorkman Publishing Company, Incorporated
ISBN-101523500816
ISBN-139781523500819
eBay Product ID (ePID)228614537
Product Key Features
Edition2
Book TitleBarbecue Sauces, Rubs, and Marinades--Bastes, Butters and Glazes, Too
Number of Pages352 Pages
LanguageEnglish
TopicSpecific Ingredients / Herbs, Spices, Condiments, Methods / Barbecue & Grilling, Courses & Dishes / Sauces & Dressings
Publication Year2017
FeaturesRevised
IllustratorYes
GenreCooking
AuthorSteven Raichlen
Book SeriesSteven Raichlen Barbecue Bibles Cookbooks Ser.
FormatTrade Paperback
Dimensions
Item Height0.7 in
Item Weight30 oz
Item Length9 in
Item Width7 in
Additional Product Features
Intended AudienceTrade
LCCN2017-017098
Dewey Edition23
Dewey Decimal641.76
Edition DescriptionRevised edition
SynopsisBarbecue sauces, rubs, and marinades are every griller's secret weapon--the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America's "master griller" ( Esquire ), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It's a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America's own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It's the essential companion cookbook for every at-home pitmaster looking to up his or her game., Transform Meats and Seafood, Vegetables and Desserts into World-Class Barbecue with the Flavor Foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys-this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big-flavor building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes. Book jacket., From the author of Project Griddle and "America's master griller" ( Esquire ), this cheat sheet will be every griller's secret weapon--learn how to make the sauces, rubs, and marinades that take your grilling from ordinary to out of this world. Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations that give grilled food its depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops, slaters, sambals, and chutneys--this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes., Every griller's secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavour foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys-this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavour building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.
LC Classification NumberTX840.B3R355143 2017
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Ratings and Reviews
Most relevant reviews
- Jul 12, 2018
You can’t go wrong
Every book by this author are great. Lots of recipes, rubs, etc. whatever you want to smoke or bbq, you’ll find recipes here.Verified purchase: YesCondition: New
