Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
Author: Steven Raichlen Series: Steven Raichlen Barbecue Bible Cookbooks
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.
So what's new about the new edition of Sauces? Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything.
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Summary
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.
So what's new about the new edition of Sauces? Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything.
Description
So, what’s new about the new edition of Barbecue Sauces?
Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything. There’s a focus on ingredients that weren’t available (or at least widely used) in 2000, when the first edition was published – Spanish smoked paprika, Korean gojujang, and the now ubiquitous sriracha. Cutting-edge new techniques are highlighted, such as spray sauces, board sauces, and after marinades. And there will be 25 new recipes!
Critic Reviews
“"A useful companion cookbook for creative barbecue enthusiasts." -- Library Journal ”
"A useful companion cookbook for creative barbecue enthusiasts." —Library Journal
"A useful companion cookbook for creative barbecue enthusiasts." —Library Journal
About the Author
Steven Raichlen is the author of How to Grill, The Barbecue! Bible®, and fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon Appétit.
Back Cover
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 Sauce Transform 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.
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