| Edition |
Second edition. |
| Physical Description |
346 pages : color illustrations ; 23 cm |
| Note |
"Portions of this book were originally published in 2000 as Barbecue! bible: sauces, rubs, and marinades, bastes, butters & glazes." |
|
Includes index. |
| Contents |
Introduction: building better barbecue: the flavor factor -- Seasonings and rubs -- Marinades, wet rubs, spice pastes, cures, and brines -- Bastes, mops, butters, and so much more -- American barbecue sauces -- World barbecue sauces -- Slather sauces from ketchup and mustards to after-marinades and board sauces -- Salsas, relishes, sambals, and chutneys -- Conversion tables. |
| Summary |
"Steven Raichlen, America's "master griller" (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys."-- Provided by publisher. |
| Subject |
Barbecuing.
|
|
Barbecue sauce.
|
|
