Annotations:
STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs
Publisher's Remarks:
The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.
Product Detail:
Author: Raichlen, Steven
Publisher: Workman Pub Co, 5/1/2000
Content Language: English
Book,
Paperback: 304 pages
Weight: 1.33 lbs.
Dimensions: L: 9.06 in. x W: 7.06 in. x H: 0.86 in.
Comes with Illustrations
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