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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
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.
Les meilleur sauces facile a exécuter ce retrouvent dans ce livre.Indispensable pour les amateurs de saucesPublished 6 months ago by Micheline
Every recipe I tried so far has been flavorful and each one of them brought my BBQ game a bit further. Read morePublished 15 months ago by David L.
What a great book, love barbeque and this hits the spot! I will be using a lot of these sauces, when summer hits our region, they look terrific and I love to experiment. Read morePublished 21 months ago by Linda McMullen
This book is full of helpful tips and tricks to help improve your BBQ and Grilling experience. I love the world tour this book takes as well, it appeals to my love of both... Read morePublished on Aug. 6 2013 by Stephanie Brunet
Love it. Have used over 5 new rubs and marinades. Awesome help in bringing your barbecue and cooking skills up a level. Read morePublished on Jan. 8 2013 by jackie
This is a great book for someone who likes to BBQ, and even someone who never has. It shares the good points of rubs,sauces, and marinades. Read morePublished on April 19 2004