Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Where to buy Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes books online?
- ISBN13: 9780761119791
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
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 flavor mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Flavor Mix, Bombay Blast, Powdered Hellfire. Marinades and flavor 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 leader gives a quick overview of barbecue essentials, clarifies 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 erect your own signature barbecue sauce. You’ll graduate to a new level of grilling expertise.Amazon.com Review
Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest “bible,” Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen’s latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as tasty). The most vital lesson Raichlen offers is his careful explanation of the components of fantastic barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a “championship barbecue,” which might start with a long deep soak in marinade, followed by a dusting of flavor mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You’ll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. –Sumi Hahn Almquist
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Reader’s Rating: 5 / 5
In his Authentic Buffalo Hot Sauce recipe he says to use Tobasco. He either has stock in Tabasco sauce or honestly doesn’t know what’s in real Buffalo Wing sauce. A lot of rub recipes and sauce recipes that are excellent, but how can he make that mistake? Tabasco?
Reader’s Rating: 2 / 5
IF YOU BBQ….YOU HAVE TO HAVE THIS BOOK – BUYING IT SAVED ME FROM STEALING MY FRIEND’S DOG-EARED STAINED COPY.
Reader’s Rating: 5 / 5
Hubby got this one for xmas and he likes it! Thinkgs he is becomeing a right grilling master now! Thanks for the Fantastic book!
Reader’s Rating: 5 / 5
If your a master on your grill but need to add some different flavor now and then this is the book to get!
Reader’s Rating: 4 / 5