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Cover for Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks)

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks)

Steven Raichlen

Paperback

List Price: 19.95*
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Description

Every griller's secret weapon!
 Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys—this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes. 


Praise For Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks)

"A useful companion cookbook for creative barbecue enthusiasts." —Library Journal
 

Workman Publishing Company, 9781523500819, 352pp.

Publication Date: May 2, 2017



About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy.  Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.