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Barbecue sauces rubs and marinades : bastes, butters, and glazes, too / Steven Raichlen ; written by Steven Raichlen.

By: Material type: TextTextPublisher: New York : Workman Publishing, 2017Edition: Second editionDescription: 346 pages : color ilustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781523500819 (alk. paper)
  • 1523500816 (alk. paper)
Subject(s): Genre/Form:
Contents:
Introduction: building better barbecue: the flavor factor -- Seasonings and rubs -- Marinades, wet rubs, spice pastes, cures, and brines -- Bastes, mops, butters, and so much more -- American barbecue sauces -- World barbecue sauces -- Slather sauces from ketchup and mustards to after-marinades and board sauces -- Salsas, relishes, sambals, and chutneys -- Conversion tables.
Summary: "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"-- Provided by publisher.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.5784 R149 Available 33111008761971
Total holds: 0

Enhanced descriptions from Syndetics:

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.

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

Includes index.

Introduction: building better barbecue: the flavor factor -- Seasonings and rubs -- Marinades, wet rubs, spice pastes, cures, and brines -- Bastes, mops, butters, and so much more -- American barbecue sauces -- World barbecue sauces -- Slather sauces from ketchup and mustards to after-marinades and board sauces -- Salsas, relishes, sambals, and chutneys -- Conversion tables.

"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"-- Provided by publisher.

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