Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes Books,discount prices 019628119797,0761119795,

	Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen
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Product Details Binding Paperback Dewey Decimal Number 641.5784 EAN 9780761119791 ISBN 0761119795 Manufacturer Workman Publishing Company Number Of Items 1 Number Of Pages 320 Publication Date 2000-05 Publisher Workman Publishing Company UPC 019628119797 Availability Usually ships in 24 hours Product Description The New Yorker said it best: 'For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible.' An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise. 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 '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 The New Yorker said it best: 'For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible.' An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise. The New Yorker said it best: 'For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible.' An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise. Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working. 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. Steven Raichlen is America's 'master griller' (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University at the Greenbrier, now out on DVD. Bon Appetit named him Cooking Teacher of the Year (2003). He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. THE ONLY MARINADE YOU'LL EVER NEED (page 54) If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting. 1/4 cup fresh lemon juice 1/2 teaspoon hot pepper flakes 1/2 teaspoon cracked black pepper 1/2 teaspoon coarse salt (kosher or sea), or to taste 4 strips of lemon zest 3 gloves garlic, crushed with the side of a cleaver or minced 1/4 cup coarsely chopped fresh parsley 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano or a mix of all four 1/2 cup extra virgin olive oil Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 to 2 hours of making. Stir again before using. Makes 1 cup. CHIMICHURRI (Argentine Parsley Garlic Sauce, pages 172-3) Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue-pounding doses of garlic. (Talk about ingenuity: Parsley is nature's mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, but there are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies. 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried 8 cloves of garlic, peeled 3 tablespoons minced onion 5 tablespoons distilled white vinegar or more to taste 5 tablespoons water 1 teaspoon coarse salt (kosher or sea) 1/2 teaspoon dried oregano 1/2 to 1 teaspoon hot pepper flakes to taste 1/2 teaspoon freshly ground black pepper 1 cup extra virgin olive oil Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste. Makes 2 cups COCA-COLA BARBECUE SAUCE (page 162) Dare to be different. That's Jim Budros's motto, and his culinary open-mindedness has won the financial advisor turned pit bull boss a championship at the Kansas City Royal International Barbecue Contest. What's different about his barbecue sauce is its main flavoring, an ingredient most people are more likely to drink than cook with: Coke! This isn't quite as strange as it sounds, because Coke is sweet, tart, and spicy - the flavor profile of most great barbecue sauces. Incidentally, pot roast braised in Coca-Cola is a favorite in Venezuela. 1 cup Coca Cola 1/2 cup A-1 Steak Sauce 1 cup ketchup 1/2 teaspoon onion powder 1/4 cup Worcestershire sauce 1/2 teaspoon garlic powder 1 teaspoon liquid smoke 1/2 teaspoon freshly ground black pepper Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes 2 cups Customers who bought this item also bought The Barbecue! Bible How to Grill: The Complete Illustrated Book of Barbecue Techniques Raichlen on Ribs, Ribs, Outrageous Ribs BBQ USA: 425 Fiery Recipes from All Across America Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue Customer Reviews for: Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes Rating - Raichlen Does Not Disappoint Again! I'm an avid cookbook collector and reader and I never get tired of reading Raichlen; not to mention reproducing his recipes. I made the Tex-Mex Tequila-Jalapeno Wet Rub for a birthday party I was assisting with. I boiled the extra rub and served it on the side. Forget about seconds, try thirds and fourths. Rating - Not that brilliant This book doesnt show any picture at all, and is written just like it says, like a bible.. a bit condensated and boring in my opinion, when I bought this book I also bought "How to Grill" also by Steven Raichlen, and that one is a very different story, the book contains almost the same information than "Barbecue Bible", but with full colour pictures, so if you are thinking to buy this book you should consider first "How to Grill" Rating - Great gift for dad I purchased this for both my father and my stepfather. Both have tried recipes from it already and were excited to be doing something new. My stepfather had been looking for the book on his own, I didn't know he was doing so, but he said that it was recommended by a friend who is an excellent griller! Lots of great recipes and techniques. see more reviews See all books by author Steven Raichlen

Books : Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes