Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
Produktdetaljer
Biografisk notat
Steven Raichlen is America's foremost grilling authority. His last book, Project Smoke, was a New York Times bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he's taught sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. Steven and his wife divide their time between Miami, Florida, and Martha's Vineyard, Massachusetts.Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
"A useful companion cookbook for creative barbecue enthusiasts." —<i>Library Journal</i><br />
"A useful companion cookbook for creative barbecue enthusiasts." —<i>Library Journal</i><br />
Every griller's secret weapon!
Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavour 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. slaters, 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 flavour 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.
"A useful companion cookbook for creative barbecue enthusiasts." —<i>Library Journal</i><br />
"A useful companion cookbook for creative barbecue enthusiasts." —<i>Library Journal</i><br />
Every griller's secret weapon!
Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavour 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. slaters, 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 flavour 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.