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Barbecue! Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes

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Barbecue! Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes Cover

 

Synopses & Reviews

Publisher Comments:

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 spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice 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 author gives a quick overview of barbecue essentials, explains 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 build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.

Synopsis:

The grilling guru is back with over 200 recipes for global flavoring techniques. From Memphis Rub and Chesapeake Fish Powder to Thai Lemon Chili Marinade and Yucatan Black Recado, the author gives information on each flavoring technique and how it works on grilled meats. Illustrations throughout. 2-color.

Synopsis:

Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS and GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built.

Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices.

In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon.

Put it all together, and you'll really have your barbecue mojo working.

Synopsis:

STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.

About the Author

Steven Raichlen, America's "master griller" (Esquire), is host of PBS's popular series Barbecue University at the Greenbrier.Bon Apptitnamed him Cooking Teacher of the Year (2003). Four of his five Barbecue! Biblebooks are Main Selections of The Good Cook club. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisineand other cookbooks. He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Table of Contents

Product Details

ISBN:
9780761119791
Author:
Raichlen, Steven
Publisher:
Workman Publishing
Location:
New York
Subject:
General
Subject:
Barbecue
Subject:
Sauces & Dressings
Subject:
Sauces
Subject:
Barbecue cookery
Subject:
Barbecue sauce
Subject:
Marinades
Subject:
Methods - Barbecue & Grilling
Subject:
Sauces & Dressings x
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
COOKING / Courses and Dishes / Sauces and Dressings
Subject:
COOKING / Courses & Dishes/Sauces & Dressings
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Cooking - Reference
Copyright:
Edition Description:
Trade Paperback
Series Volume:
NRA 96-OEOP-1
Publication Date:
June 2000
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
illustrations throughout; two-color; 7 x
Pages:
320
Dimensions:
9 x 7 x 0.81 in 1.31 lb

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Related Subjects

Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

Barbecue! Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes Sale Trade Paper
0 stars - 0 reviews
$6.98 In Stock
Product details 320 pages Workman Publishing - English 9780761119791 Reviews:
"Synopsis" by , The grilling guru is back with over 200 recipes for global flavoring techniques. From Memphis Rub and Chesapeake Fish Powder to Thai Lemon Chili Marinade and Yucatan Black Recado, the author gives information on each flavoring technique and how it works on grilled meats. Illustrations throughout. 2-color.
"Synopsis" by ,
Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS and GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built.

Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices.

In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon.

Put it all together, and you'll really have your barbecue mojo working.

"Synopsis" by ,
STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.

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