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Barbecue Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes: Sauces, Rubs and Marinades
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| Kurzbeschreibung: | | |  | | 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 | |
| Kundenbewertungen: | |
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| Barbecue is not catsup on hamburger | |
| | This book is positive proof that we were meant to eat meat cooked with fire and smoke. Vegitarians need not apply.
| | A wonderful compendium of savory, easy-to-use recipes! | |
| | Barbecue! Bible Sauces, Rubs And Marinades, Bastes, Butters & Glazes provides the aspiring chef with an single volume, in-depth education on transforming common grilled meats and seafood into exceptional barbecues that will delight even the most discriminating palates and satisfy the most robust appetites. From Irish Whiskey Glaze, Honey-Pepper Barbecue Sauce, and Cambodian Barbecue Dipping Sauce, to Green Peppercorn Mustard, Flame-Charred Salsa Verde, and Peach-Pecan Chutney, Barbecue! Bible Sauces, Rubs And Marinades, Bastes, Butters & Glazes offers more than two hundred savory, easy to use recipes.
| | another winner entry from Raichlen and Workman Press | |
| | This book is a barbecue cooks' dream. If you just know bbq sauce from the grocery or Grandpa's recipe, here is your chance to put that right. Dozens of wonderful sounding recipes. The perfect companion to the former 'Barbecue Bible'. Recipes from every corner of the world. Your grill will never be the same.
| | | A superb tale of four very different individuals who are placed on a sixth grade academic team that is coached by a parapalegic teacher. The team is an unexpected blowout when the Academic Bowl begins. This group of diverse students find their lives are somehow intertwined and the combination they make is a wonderful winning mixture. Everyone wants to know how Mrs. Olinski came to pick these four students. Mrs. Olinski has a hard time even answering this question herself.
| | Throw away those old bottles of BBQ sauces in your kitchen! | |
| | Steven Raichlen followup book to the BBQ Bible is a great recipe and reference guide for all lovers of grilling or BBQing. The new book follows the same great format as the "Bible" with cooking tips, interesting background info on the recipes, and most of all practical, easy to prepare recipes with tons of flavors from the United States and around the world. Favorites already are the "lean and mean texas bbq sauce", the different but flavorful "lemonade chili rub" and the "chimichurri" sauce from south america. I will be trying the more exotic recipes from around the world such as "puerto rican pig powder" soon. If you already have the first book, buying this one is a given. if you are a bbq lover or grill master, you will have a hard time getting to the grill before reading this one cover to cover. And after making your first homemade sauce, those old bottles of sauce will be out of the kitchen!
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