Barbecue Sauces, Rubs, and Marinades--Bastes, Butters and Glazes, Too
Author(s): Steven Raichlen
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.
General Information
- :
- : Workman Publishing Company, Incorporated
- : Workman Publishing
- : 0.725748
- : 01 May 2017
- : 22.90 cmmm X 17.80 cmmm
- : United States
- : 01 August 2016
- : books
Other Specifications
- : Steven Raichlen
- : English
- : 352
- : Full-colour photography throughout
More About The Product
One of Steven Raichlen's bestselling cookbooks - with 639,000 copies in print - is now revised and updated, complete with new recipes for rubs, sauces and marinades; full-colour photography; and a sophisticated look to sell alongside Project Smoke.