| Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes |  | Author: Steven Raichlen
Publisher: Workman Publishing Company
List Price: $12.95
Buy New: $5.93
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Rating:  60 reviews
Media: Paperback
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 8.9 x 7 x 0.9
ISBN: 0761119795
Dewey Decimal Number: 641.5784
UPC: 019628119797
EAN: 9780761119791
Availability: Usually ships in 1-2 business days
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| • | ISBN13: 9780761119791 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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Amazon.com Review
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
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.
Book 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.
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| Customer Reviews:
Showing reviews 1-5 of 60
 Great info, but skip the recipes May 30, 2010
Christopher R. Travers (Chelan, WA)
This book contains a wealth of information regarding barbecue sauces, rubs, and marinades which should appeal to a wide variety of cooks looking to increase general skills in this area. The theory is fairly standard and while I see a few things missing in it (discussion of solvent roles of wine and vinegar instead of just seeing these as acids, for example) my experience is that most professional chefs I have talked to gloss over that point as well (this is largely confusing in that it's sometimes not clear to a beginner why you can't add lemon juice as a substitute if you are just looking for acidity).
In general, though, I found the recipes somewhat disappointing but good departure points. For example the buffalo mop required some tweaking to get right (we ended up cutting the butter down to about a quarter of what was called for, upping the Tabasco sauce, and upping the tomato paste).
At the same time, (my wife being Indonesian), the theory in the book allowed me to make a wonderful Asian-American fusion BBQ sauce with a tamarind-tomato base, which we routinely use on ribs, chicken, etc.
 A very good barbeque book from a barbeque master February 25, 2010
Alice in Wonderland
Not long ago I watched a show that surprised me by pointing out that the newest trends in cuisine are eclectic and international - French cuisine is out and Latin American and Asian are in, bland foods are even further out than before and spicy is the order of the day. Well, this book really represents this new reality. It contains many recipes with varied origins and influences, all of which are very tasty.
I found the recipes to be easy to follow, and had no problem with the ingredients. The recipes cover a wide range of meats, and have a nicely varied style and flavor. This is a very good barbeque book from a barbeque master (I do love his show!).
(Review of Barbecue! Bible by Steven Raichlen)
Produces Surprising Results December 7, 2009
Bob Turcot (Monkton, Vermont)
I've owned this for a few years, my grill-meister neighbor now owns it and my grill- sophomore brother will get one for Christmas this year. How good is this book? I tried out the coffee rub recipe on a friend who liked it so much I gave him a canning jar full- he thanked me with a big bag of fresh moose meat...which eventually found it's way to the grill with more favorites from this book.
Barbecur lover September 12, 2009
Pip (Kensington, MD USA)
Some very unique taste combinations. There has been a lot of rain and I haven't barbecued as much as I would have liked to. Instead, I have taken advantage of the glazes and butters, which has been fun and tasty. I would definitely recommend this book to a friend--its just not the same old thing!
This is the only book that anyone needs for sauces and rubs. August 16, 2009
Morgan Wrobel
I have used many recipies out of this book, and they have all turned out awsome. the large variety of recipies allow you to make so many different variation of grill and smoked foods you will not believe it. Anyone that is serious about grilling needs to look at this book.
Showing reviews 1-5 of 60
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