ISBN-10:
1523500816
ISBN-13:
9781523500819
Pub. Date:
Publisher:
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

by Steven Raichlen

Paperback(Second Edition, Revised)

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Overview

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. 


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Product Details

ISBN-13: 9781523500819
Publisher: Workman Publishing Company, Inc.
Publication date: 05/02/2017
Series: Steven Raichlen Barbecue Bible Cookbooks
Edition description: Second Edition, Revised
Pages: 352
Sales rank: 47,937
Product dimensions: 6.90(w) x 8.90(h) x 0.80(d)

About the 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.

 

Table of Contents

Introduction: Building Better Barbecue: The Flavor Factor 1

Seasonings and Rubs 11

Marinades, Wet Rubs, Spice Pastes, Cures, and Brines 51

Bastes, Mops, Butters, and So Much More 109

American Barbecue Sauces 157

World Barbecue Sauces 191

Slather Sauces from Ketchup and Mustards to After-Marinades and Board Sauces 239

Salsas, Relishes, Sambals, and Chutneys 291

Conversion Tables 333

Index 334

Customer Reviews