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 Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes :: 0761119795
Description
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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 Editorial Descriptions are usually submitted by the manufacturers, publishers and authors. Contact us if you are one of them, and wish to change the above description. |
Reviews
Customer feedback
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Author: Guest
If your a master on your grill but need to add some different flavor now and then this is the book to get!
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Author: Guest
THE MARINADES IN THE BOOK ARE WONDERFUL.SO MANY TO CHOOSE FROM....
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Author: Guest
This is the third time I have purchased this book. I have given several copies away to friends after they have eaten something prepared from the recipes in here. I highly reccommend .
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Author: Guest
I took a course at Greenfield Community College with a few of my friends. We had so much fun barbecueing and learning to use Steven Raichlen's books which came highly recommened. I have had a ball trying different receipes this summer and my family is quit impressed with my creativity. What fun! Best purchase I ever made!
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Author: Guest
If you are lookin' into making your own sauces, rubs, marinades, salsas, mop sauces, butters, bastes (the list goes on and you get the point) then get this book! Sure, there are ingredients that are tough to find... if you don't have the internet! (in fact you can find most rare ingredients right here on Amazon).
I have read previous reviews that say something along the lines of "Why buy all of those ingredients for BBQ sauce, when you can just get some at the store for a buck?" Well, first, if you want to make your own BBQ sauce (which is why you bought the book... right?) then of coarse you can expect a lot of ingredients... I mean... you don't just mix ketchup and A1 and call it a BBQ sauce! you have to make it right and make it good! Second, it's not like you will never use those spices you bought again! You only need a teaspoon of this, a 1/2 teaspoon of that...etc, soon you will have a great collection of spices and you will be able to make anything! So yeah, you might have to buy a bunch of spices, but you'll be able to make the BBQ sauce with them at least 10 times plus have the spices for other goodies such as rubs or what-have-you.
Anyways, enough ranting about other reviews, this book is great. It's completely packed with all kinds of great recipes from all over the world. Steven obviously knows his stuff and he has a sort of humor that makes the book enjoyable to read. The organization is so-so. You might be in the middle of a chapter (such as American BBQ sauces) and all of the sudden he will present a huge "How To Make Your Own Sauce" type of deal. Although the info is great, it's just placed in an ackward spot. It's not at the end of a chapter, nor in the beginning, it's right smack dab in the middle. There aren't any pictures either, just little drawing peppered through-out that don't really relate to the recipes.
Minor quams aside, I recommend this book!
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