By Steven Raichlen
In 1998, he stoked our passion for food and fire with The Barbecue! Bible— the definitive cookbook on global grilling. Now, grilling guru Steven Raichlen is getting downright "saucy." In Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters & Glazes, Raichlen goes inside the world of grilling by looking at what goes outside: more than 200 recipes for flavor boosters from around the world, dry and wet, that give barbecued and grilled food its character, personality, and soul.
"Sauces, rubs, spice pastes, marinades, mops... these are the essential seasonings that produce barbecue of the highest distinction," says Raichlen. "While store-bought concoctions will produce serviceable grilled fare, extraordinary results come from your own creations."
Raichlen's signature energy and in-depth global perspective turn Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters & Glazes into a full education on what he calls the "foundation" (seasonings, rubs, and marinades), "finish work" (bastes, butters, and glazes), "paint" (sauces), and "landscaping" (salsas, chutneys, and other accompaniments) of barbecue. From Puerto Rican Pig Powder to Panamanian Fish Sauce to Thai Cucumber Relish, the book offers something for everyone: basic sauces and seasonings for neophytes, professional preparations for the expert, adventurous and exotic combinations for globetrotters, and classic rubs and sauces for the traditionally minded.
Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters & Glazes comes loaded with useful tips and professional secrets. How long do you marinate? What's the best way to baste? Glossaries and essays cover such essential topics as "How to Use Spices," "The Importance of Fresh Herbs," and "Complete Griller's Guide to Chilies." There's even a refresher course on barbecuing and grilling. Then, it's off to the recipes.
Savor the intensity of Yucatan Black Recado and Pincho Powder. Slather on sizzling wet rubs such as Indian Tandoori and Jamaican Jerk, which tenderize before grilling to keep food moist and boost flavor. American barbecue sauces are given their own chapter with finger-licking creations from down-home local pit bosses and world-class chefs in Kansas City, Texas, Memphis, St. Louis, the Carolinas, and beyond. On a more international note, enjoy Mustard Beer and Indian Tomato Chutney; Monkey Gland Sauce from South Africa; tongue-tingling salsas that find their roots in Mexican cooking; and Yakatori, Korean Barbecue Sauce, and other exotic condiments from across Asia. Each of these recipes explains the preparation's origin and what each flavoring technique does.
"I designed this book with the goal of making people more confident and creative cooks. But mostly I want them to have fun! To try as many combinations as they can and to use the recipes as springboards for their own creations," notes Raichlen. "After all, a mistake in the kitchen is just a new recipe waiting to be discovered."
Steven Raichlen is the author of 20 books, including The Barbecue! Bible and Miami Spice, both of which won IACP/Julia Child Awards, and The James Beard Award-winning Healthy Latin Cooking and High-Flavor, Low-Fat Cooking series. A La Varenne trained cooking teacher, he is a restaurant correspondent for National Geographic Traveler, a frequent contributor to Food & Wine and The New York Times, and a columnist for The Los Angeles Times Syndicate. Raichlen has appeared numerous times on national television, including The Today Show, Good Morning America, CNN, and Discovery. He lives in Coconut Grove, Florida, with his wife Barbara.
Sauces, Rubs, and Marinades,
Bastes, Butters & Glazes
By Steven Raichlen
Paper: $12.95 (ISBN: 0-7611-1979-5)
Hardcover: $22.95 (ISBN: 0-7611-2013-0)
Illustrations throughout; two color; 320 pages
Information provided by the publisher.
This page created August 2000
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