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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes | 
| Author: Steven Raichlen
Publisher: Workman Publishing Company
Category: Book
List Price: $12.95
Buy New: $6.23
You Save: $6.72 (52%)
New (34) Used (20) Collectible (3) from $6.10
Avg. Customer Rating:  50 reviews
Sales Rank: 1119
Media: Paperback
Number Of Items: 1
Pages: 320
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
ASIN: 0761119795
Publication Date: May 2000
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: GREAT Bargain Book Deal - like new, some may have small remainder mark - Ships out by NEXT Business Day - Over ONE MILLION Amazon orders filled - 100% Satisfaction Guarantee!
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| Editorial Reviews:
Amazon.com
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
STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.
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: Read 45 more reviews...
 Great gift for dad July 10, 2008
I purchased this for both my father and my stepfather. Both have tried recipes from it already and were excited to be doing something new. My stepfather had been looking for the book on his own, I didn't know he was doing so, but he said that it was recommended by a friend who is an excellent griller! Lots of great recipes and techniques.
tried many of these recipes and they are excellent June 25, 2008
There many recipes from all over the world not all original but many borrowed from other BBQ places. Find many good ones for brisket, pork, chicken , beef , ribs, fish , seafood , veggies and more. I like that there are frequently extra notes about each recipe concerning the author of the recipes and other stuff.While there is no rating scale (easy, difficult , medium, nany of the recipes are not difficult to make. Some have quite a few ingredients. Basic thai sate marinage is very good (9.6/10); balsamic drizzle (9.6/10) . I am still trying out more
kick butt rubs and such March 25, 2008
Do NOT hesitate to purchase this gem. There are dry rubs, wet rubs, sauces, marinades. All very original and can go with so many types of meats! Great book, hands down.
Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes January 7, 2008
I bought two of these as Christmas gifts for my son-in-laws. Each of them were thrilled with the gift and after looking through the book thought it really had all they were looking for in a "great grilling cookbook" with lots of basic recipes as well as fun andexciting recipes to try too.
A VERY "MACHO" GIFT THAT WENT OVER WELL!
 Barbecue Bible: November 17, 2007
What a great book have made a couple of the rubs and they worked out very good but one will have to be diluted as wow it is hot. Can't wait till the Summer when the barbecue will be out and I can try some more recipes.
Well written and easy to follow.
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