Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes Features
- ISBN13: 9780761119791
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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Price : $12.95
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Overviews
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.
Specifications
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 delicious). The most important lesson Raichlen offers is his careful explanation of the components of great 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 spice 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
Customer Review
Not long ago I watched a show that surprised me by pointing out that the newest trends in cuisine are eclectic and international - French cuisine is out and Latin American and Asian are in, bland foods are even further out than before and spicy is the order of the day. Well, this book really represents this new reality. It contains many recipes with varied origins and influences, all of which are very tasty.
I found the recipes to be easy to follow, and had no problem with the ingredients. The recipes cover a wide range of meats, and have a nicely varied style and flavor. This is a very good barbeque book from a barbeque master (I do love his show!).
(Review of Barbecue! Bible by Steven Raichlen)
Produces Surprising Results - Bob Turcot - Monkton, Vermont
I've owned this for a few years, my grill-meister neighbor now owns it and my grill- sophomore brother will get one for Christmas this year. How good is this book? I tried out the coffee rub recipe on a friend who liked it so much I gave him a canning jar full- he thanked me with a big bag of fresh moose meat...which eventually found it's way to the grill with more favorites from this book.
*** Product Information and Prices Stored: Apr 09, 2010 14:36:24
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*** Product Information and Prices Stored: Apr 09, 2010 14:36:24
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