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

"Portions of this book were originally published in 2000 as Barbecue! bible: sauces, rubs, and marinades, bastes, butters & glazes."

Publisher Marketing: "A useful companion cookbook for creative barbecue enthusiasts." -- Library Journal Biographical Note : 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. Publisher Marketing : From the author of Project Griddle and "America's master griller" ( Esquire ), this cheat sheet will be every griller's secret weapon--learn how to make the sauces, rubs, and marinades that take your grilling from ordinary to out of this world. Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations that give grilled food its 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. 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. Review Citations: Library Journal 05/15/2017 (EAN 9781523500819, Paperback) Contributor Bio: Raichlen, Steven Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.

Format: Paperback | Pages: 352 | Publication Date: 2017-05-02