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

Nonfiction, Food & Drink, Herbs & Spices, Appliances
Cover of the book Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too by Steven Raichlen, Workman Publishing Company
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Author: Steven Raichlen ISBN: 9781523502189
Publisher: Workman Publishing Company Publication: May 2, 2017
Imprint: Workman Publishing Company Language: English
Author: Steven Raichlen
ISBN: 9781523502189
Publisher: Workman Publishing Company
Publication: May 2, 2017
Imprint: Workman Publishing Company
Language: English

Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

 

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