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3 Local Warehouse Cooking and Food- Barbecue Grill Cookouts

Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill

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Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill Cover

 

Synopses & Reviews

Publisher Comments:

A BBQ guru's definitive guide to marinades, mops, sauces, rubs, and other flavor-boosters

Elizabeth Karmel is one of today's best-known barbecue experts–owner of the popular Grill Friends line of grilling products, Executive Chef at New York's acclaimed Hill Country barbecue restaurant, and a frequent television guest. Now, in this encore to her grilling guide Taming the Flame, she serves up a barbecue cookbook for all seasons and seasonings–400 great ways to add flavor to grilled foods, including marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, sweet sauces, rubs, vinaigrettes, dressings, compound butters, pestos, tapenades, and dipping sauces.

From traditional favorites like Garlicky Lemon and Herb Marinade, Lexington-Style BBQ Sauce, and Rick Schmidt's Real Texas Market Rub to more exotic seasonings such as Spicy Watermelon Glaze and Lemon Truffle Vinaigrette, Karmel's amazing flavor-enhancers are guaranteed to take grilled foods to a whole new level. Karmel also includes “101” sections that offer concise grilling tutorials and explain each flavoring technique, along with recipes for scrumptious finished dishes, such as Backyard Barbecue Ribs with Dr. Pepper Barbecue Sauce and Nantucket Swordfish with Browned Butter and Sautéed Pecans. With 200 color photos and a handy format, this one-of-a-kind guide is a must for grillers everywhere.

“Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones.”

–Steve Raichlen, host of public television's Barbecue University and author of The Barbecue! Bible

Elizabeth Karmel (Chicago, IL and New York, NY) owns the Grill Friends line of grilling products and is Executive Chef and spokesperson for New York's Hill Country barbecue restaurant. She has appeared on numerous television shows, including the Today show and Good Morning America, and has written for magazines ranging from Parade to Gourmet. A frequent instructor at the Institute for Culinary Education, she is also the author of Taming the Flame (978-0-7645-6882-4). Her Web sites are girlsatthegrill.com and grillfriends.com.

Review:

"As the legend goes, Eskimos have 500 words for snow. Certainly, Southern chefs that are worth their salt should know about that many synonyms for sauce. Thus it is with Karmel (Taming the Flame), executive chef of Hill Country, that great bastion for brisket in New York City. She steps up to the plate with 400 recipes covering marinades, brines, glazes, salsas, rubs, vinaigrettes, relishes, pestos and the occasional ketchup. Her choice of ingredients runs the pop cultural gamut from cherry Coke in a sweet cherry cola barbecue sauce to bourbon in her Jack Daniel's steak sauce to coffee in a cocoa-espresso-black pepper rub. There's a coating for anything one would care to grill, like an apple cider brine for pork or soy-ginger wasabi butter for seafood. Karmel's commentaries, which preface each recipe, reflect the broad scope of her culinary life. But she perhaps shares a little too much information as to the origins of 'I Think My Pig Is Sexy' marinade, and her many travel exploits come off a bit like a brag, raving over a mushroom quesadilla she had on the Mexican Riviera and the sashimi with hibiscus salt she discovered in Tokyo. Her most brilliant move is her quietest, a minimalist chart entitled, 'Make Your Own Barbecue Rub' which lets you mix and match from lists of salts, sugars, peppers and spices." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."

—Steven Raichlen, author of The Barbecue! Bible and How to Grill

Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods—ribs, burgers, steaks, poultry, seafood, vegetables, and fruit—really, anything you can cook with fire and smoke!

Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious.

About the Author

ELIZABETH KARMEL is a nationally known grilling expert and the creator of Girls at the Grill, a company that encompasses her grilling consulting and writing, grilling products, and GirlsattheGrill.com. She is the executive chef and spokesperson for New York's Hill Country barbecue restaurant, and the author of the highly acclaimed grilling cookbook Taming the Flame. She has appeared on numerous television shows, including the Today Show, Good Morning America, and The Early Show.

Table of Contents

Introduction.

Grilling 101.

Grilling Basics.

Grilling Recipes 101.

Soaked.

Marinades.

Brines.

Slathered.

Sauces.

Glazes.

Mops.

Salsas, Relishes, and Jellies.

Sweet Sauces.

Seasoned.

BBQ Rubs and Spice Blends.

Flavored Vinaigrettes.

Compound Butters.

Pestos and Tapenades.

Dipping Sauces.

Acknowledgments.

Index.

Product Details

ISBN:
9780470186480
Author:
Karmel, Elizabeth
Publisher:
Houghton Mifflin Harcourt (HMH)
Subject:
Barbecue cookery
Subject:
Methods - Barbecue & Grilling
Subject:
Barbecue
Subject:
Courses & Dishes - Sauces & Dressings
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Cooking
Copyright:
Edition Description:
Trade Paper
Publication Date:
April 2009
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
352
Dimensions:
8 x 6 in

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Outdoor » Barbecue Grill Cookouts

Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill New Trade Paper
0 stars - 0 reviews
$19.95 In Stock
Product details 352 pages John Wiley & Sons - English 9780470186480 Reviews:
"Publishers Weekly Review" by , "As the legend goes, Eskimos have 500 words for snow. Certainly, Southern chefs that are worth their salt should know about that many synonyms for sauce. Thus it is with Karmel (Taming the Flame), executive chef of Hill Country, that great bastion for brisket in New York City. She steps up to the plate with 400 recipes covering marinades, brines, glazes, salsas, rubs, vinaigrettes, relishes, pestos and the occasional ketchup. Her choice of ingredients runs the pop cultural gamut from cherry Coke in a sweet cherry cola barbecue sauce to bourbon in her Jack Daniel's steak sauce to coffee in a cocoa-espresso-black pepper rub. There's a coating for anything one would care to grill, like an apple cider brine for pork or soy-ginger wasabi butter for seafood. Karmel's commentaries, which preface each recipe, reflect the broad scope of her culinary life. But she perhaps shares a little too much information as to the origins of 'I Think My Pig Is Sexy' marinade, and her many travel exploits come off a bit like a brag, raving over a mushroom quesadilla she had on the Mexican Riviera and the sashimi with hibiscus salt she discovered in Tokyo. Her most brilliant move is her quietest, a minimalist chart entitled, 'Make Your Own Barbecue Rub' which lets you mix and match from lists of salts, sugars, peppers and spices." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."

—Steven Raichlen, author of The Barbecue! Bible and How to Grill

Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods—ribs, burgers, steaks, poultry, seafood, vegetables, and fruit—really, anything you can cook with fire and smoke!

Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious.

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