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Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes Paperback – May 1 2000


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Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes + The Barbecue! Bible 10th Anniversary Edition: Over 500 Recipes! + How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
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Product Details

  • Paperback: 320 pages
  • Publisher: Workman Publishing Company (May 1 2000)
  • Language: English
  • ISBN-10: 0761119795
  • ISBN-13: 978-0761119791
  • Product Dimensions: 17.8 x 2.1 x 22.9 cm
  • Shipping Weight: 612 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Bestsellers Rank: #9,757 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Amazon

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

From the 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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Customer Reviews

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Most helpful customer reviews

3 of 3 people found the following review helpful By A Customer on Jan. 18 2004
Format: Paperback
If you are have a metal charcoal or gas grill, and are looking to expand your horizons beyond basic grilling, this is a good book. If you own an offset firebox or ceramic kamado type smoker, but are still buying your rub and sauces, 'Smoke & Spice' is a better investment. If you already own 'Smoke & Spice' you have better versions of all of the traditional recipes already.
The author includes Liquid Smoke in many of his sauce recipes, something that would make most experienced pitmasters cringe. Why put artificial tasting smoke flavor in a sauce when the food is being smoked already? There are indeed some interesting recipes from other cultures, and there is a useful though somewhat out of date listing for shopping sources for some of the more exotic ingredients. The chart of the effects of various common ingredients is very good, and would be very useful to any newcomer I should think. It is also a nice reference to have even for experienced pitmasters when thinking over new recipes.
In general however, I found that the recipes make use of too many ingredients, and yet when prepared tasted no better than traditional recipes I've been using for years and that are considerably less complicated. The reason is simple. Good barbecue gets it's flavor from being slow cooked at low temperatures with just the right amount of smoke, not because the cook used a dozen ingredients in the rub and another two dozen in the sauce. Everything from the cover layout to the number of ingredients called for and the sheer number of recipes makes me feel the author went for quantity rather than balance or quality.
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2 of 2 people found the following review helpful By H. Row on July 19 2003
Format: Paperback
You're wrong if you think Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes is just a comilation of recipes garnered from Raichlen's BBQ Bible. The recipes are not in his other books for the most part and are great additions to the fantasic dishes in the Bible!
Because of Raichlen's recipes for Tandoori Chicken and other Indian dishes, I am now cooking these on my grill. The meat is great! But wait until you add some authentic chutneys, sambals and raita to accompany your main dish. This book is filled with Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ( duh) that MAKE everything I've cooked even more authentic and delicious.
As far as I'm concerned no one writes a better cook book on BBQ, grilling, etc Raichlen is the god of fire!
People rave over my Indian food and traditional bbq - chicken, beef,etc. The secrets are in THIS book and the rest of the BBQ Bible / BBQ USA / How to Grill series.
If you bbq, you need Raichlen's cook books.
This book is full of delicious accompaniments. And has made everything I grill so much tastier to eat.
I'm happy with this purchase!
John Row
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2 of 2 people found the following review helpful By jerry i h on July 11 2001
Format: Paperback
Mr. Raichlen has become an industry onto himself, complete with retail website. This book will sell a ton of copies no matter what I say, but I have some serious reservations about this cookbook.
The author has the gift of gab, which is a very good thing in this case. He has spent considerable time with the best of the barbecue pros, and it shows. Just reading through this one picks up a wealth of information, and you can't help but learn.
One problem is the recipes. A dirty trick is to present a fantastic recipe that relies on an obscure or hard to get ingredient, and this book is full of them. Most of these recipes will not become a part of your cooking repetoire. Another problem is that the majority of the recipes cover a wide range of international recipes. Traditional, american barbecue gets a scant 50 pages of the nearly 300 pages of this book. Even here, he favors the upscale and chic.
There is a tendency to favor the trendy, like flavor injectors and chutneys. He also goes through topics such as compound butters and flavored oils. Also, if you believe his side comments, all of his recipes go with all types of meats, seafoods and vegetables. In one of the more interesting sections, he has some rare recipes for mustards, ketchup, and hot sauces.
I also have one beef with the graphics of this book: many pages have a sidebar that is colored brown. As a result, it is hard to read the text in them.
This book seems to have been aimed at people who will probably never get within a country mile of a smoker. It covers a lot of ancillary subjects, and the topics covered range all over the place. This makes for very good reading, but little hard information. This book is closer to a personal diary than a cookbook. I can recommend this book because it is so interesting. However, if you are serious about barbecue, you will need a few other books beside this one in your collection. It certainly is not a "bible".
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Format: Paperback
This is one of the best books you should buy if you are into grilling and/or smoking foods. It is the one I use the most (I own about 6-8 books). If you want to upgrade the flavor of anything you cook, this is the book for you. I commonly keep some of the rubs in the pantry and usually have at least one of the barbeque sauces in the fridge. My pepper grinder has the six-pepper blend in it all the time. I have even tried a mustard and ketchup from the book with great success! You don't have to be a good chef to use this book (how hard is it to mix spices?).
A previous reviewer listed that many of the recipes contain a "hard to find" ingredient. I don't think that is an entirely fair assesment. The book author provides links in the back of the book to numerous mail order houses where you can buy all the ingredients you need. It is well worth it. I found that for a relatively modest investment in 4-6 spices (~[$$]) I have been able to make everything I have been interested in.
I really really really like this book.
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