Barbecue Bible! Sauces, Rubs & Marinades by Steven Raichlen

Detailed item info
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 SauceTransform 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.

There are over 200 global recipes in this book, aimed at appealing to aspiring gourmets. There are rubs and spice mixes, sauces and salsas, and chutneys and relishes. As well as the recipes, there is a quick overview of barbecue essentials and tips on how to build your own unique barbeque sauce.

Product Identifiers
ISBN-10 0761119795
ISBN-13 9780761119791

Key Details
Author Steven Raichlen
Number Of Pages 320 pages
Format Paperback
Publication Date 2000-05-01
Language English
Publisher Workman Publishing Company, Incorporated

Additional Details
Copyright Date 2000
Illustrated Yes

Dimensions
Weight 21 Oz
Height 0.8 In.
Width 7 In.
Length 9 In.

Target Audience
Group Trade

Classification Method
LCCN 00-026060
LC Classification Number TX840.B3R355 2000
Dewey Decimal 641.5784
Dewey Edition 21

Publisher's Note
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.

Table Of Content
Table Of Content INTRODUCTION: BUILDING BETTER BARBECUE - THE FLAVOR FACTOR A Strong Foundation Some Basic Definitions About the Recipes in This Book A REFRESHER COURSE: EVERYTHING YOU NEED TO KNOW ABOUT BARBECUING AND GRILLING How to Light a Grill All Fired Up Tools of the Trade A Word on Food Safety SEASONINGS AND RUBS Seasoned Sales and Peppers American Rubs International Rubs MARINADES, WET RUBS, AND SPICE PASTES Marinades Wet Rubs and Spice Pastes BASTES, MOPS, GLAZES, OILS, FINISHING SAUCES, AND BUTTERS Bastes and Mops Glazes and Oils Finishing Sauces and Butters AMERICAN BARBECUE SAUCES WORLD BARBECUE SAUCES Caribbean and Latin Barbecue Sauces European and African Barbecue Sauces Asian Barbecue Sauces SLATHER SAUCES: KETCHUPS, MUSTARDS, STEAK SAUCES, VINAIGRETTES, AND HOT SAUCES Ketchup, Mustards, and Steak Sauces Vinaigrettes Hot Sauces SALSAS, RELISHES, SAMBALS, AND CHUTNEYS Salsa and Relishes Sambals and Chutneys Mail-Order Sources Conversion Table Index

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