Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
(Paperback, Second Edition, Revised, Second Edition, Revised)
Publishing Details
Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
By (Author) Steven Raichlen
Workman Publishing
Workman Adult
1st August 2017
2nd May 2017
Second Edition, Revised, Second Edition, Revised
United States
Classifications
General
Non Fiction
641.76
Physical Properties
Paperback
352
Width 178mm, Height 228mm, Spine 22mm
840g
Description
So, whats new about the new edition of Barbecue Sauces
Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything. Theres a focus on ingredients that werent available (or at least widely used) in 2000, when the first edition was published Spanish smoked paprika, Korean gojujang, and the now ubiquitous sriracha. Cutting-edge new techniques are highlighted, such as spray sauces, board sauces, and after marinades. And there will be 25 new recipes!
Reviews
"A useful companion cookbook for creative barbecue enthusiasts." Library Journal
"A useful companion cookbook for creative barbecue enthusiasts." Library Journal
Author Bio
Steven Raichlen is the author of How to Grill, The Barbecue! Bible, and fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon Apptit.
