Barbecue Sauces, Rubs, And Marinades Bastes, Butters And Glazes, Too

Description

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, slathers, 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. Book jacket.

Promotion info

One of Steven Raichlen's bestselling cookbooks - with 639,000 copies in print - is now revised and updated, complete with new recipes for rubs, sauces and marinades; full-colour photography; and a sophisticated look to sell alongside Project Smoke.