Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too - (Steven Raichlen Barbecue Bible Cookbooks) 2nd Edition by Steven Raichlen
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<p/><br></br><p><b> About the Book </b></p></br></br>"Barbecue 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"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Every griller's secret weapon!</b> <br> 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"A useful companion cookbook for creative barbecue enthusiasts." --<i>Library Journal</i> <br><br><p/><br></br><p><b> About the Author </b></p></br></br>Steven Raichlen is America's foremost grilling authority. His last book, <i>Project Smoke</i>, was a <i>New York Times</i> bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the <i>New York Times</i>, <i>Food & Wine</i>, and <i>Bon Appétit</i>, 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. <p/>
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