Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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Every griller's secret weapon!
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. 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. 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.
Cooking / Methods / Barbecue & Grilling
Cooking / Courses & Dishes / Sauces & Dressings
Cooking / Specific Ingredients / Herbs, Spices, Condiments
About this Author
Steven Raichlen is America's foremost grilling authority. His last book, Project Smoke, was a New York Times bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he's taught sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. Steven and his wife divide their time between Miami, Florida, and Martha's Vineyard, Massachusetts.
Reviews
"A useful companion cookbook for creative barbecue enthusiasts." --Library Journal
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