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Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too 2nd Edition by Steven Raichlen ISBN 1523500816 9781523500819

Name: Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too 2nd Edition by Steven Raichlen ISBN 1523500816 9781523500819
SKU: EB-11941742
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Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too eBook Biblioboard 2 ed Edition Raichlen Digital Instant Download

Author(s): Raichlen, Steven

ISBN(s): 9781523500819, 9781523502189, 1523500816, 1523502185

Edition: 2 ed

File Details: EPUB, 3.93 MB

Year: 2017

Language: English

SKU: EB-11941742 Categories: Cookbooks, Food & Wine Tags: Raichlen, Steven

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Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too 2nd Edition by Steven Raichlen – Ebook PDF Instant Download/Delivery: 1523500816 ,9781523500819
Full download Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too 2nd Edition after payment

Product details:
ISBN 10: 1523500816
ISBN 13: 9781523500819
Author: Steven Raichlen

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.

Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too 2nd Edition Table of contents:

Chapter 1: Sauces—The Foundation of Flavor
- Classic BBQ sauces: tomato-based, mustard-based, vinegar-based
- Regional variations in sauce styles (Kansas City, Carolina, Memphis, etc.)
- How to balance sweetness, heat, and acidity
Chapter 2: Dry Rubs—The Spice of Life
- Key ingredients in rubs: salts, sugars, spices
- Building your own signature rubs
- Recipes for pork, beef, chicken, and fish rubs
Chapter 3: Marinades—Infusing Deep Flavor
- The science behind marinating
- Marinades for different meats and vegetables
- Tenderizing tips and flavor pairing
Chapter 4: Bastes—Keep It Moist
- The role of basting during grilling
- Best baste recipes for different meats
- How to use baste to add flavor without overcooking
Chapter 5: Butters—A Rich Finish
- Infused butters for finishing your barbecue dishes
- How to make compound butters with herbs, spices, and citrus
- Creative butter uses for grilled meats, fish, and vegetables
Chapter 6: Glazes—Shiny and Flavorful
- The difference between glazes and sauces
- Techniques for glazing meats, poultry, and vegetables
- Glaze recipes for every season
Chapter 7: International Flavors—Barbecue Around the World
- Barbecue sauces and marinades from different cultures
- Caribbean, Asian, Mediterranean, and South American styles
Chapter 8: Sweet and Savory Combinations
- Combining sweet and savory elements for unique flavor profiles
- Best practices for pairing sauces and rubs with grilled dishes
Chapter 9: Sauces and Sides—Elevating Your BBQ