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Zusatztext "A useful companion cookbook for creative barbecue enthusiasts." — Library Journal Informationen zum Autor Steven Raichlen is America’s foremost grilling authority. His last book, Project Smoke, was a New York Times bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he’s taught sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. Steven and his wife divide their time between Miami, Florida, and Martha’s Vineyard, Massachusetts. Klappentext From the author of Project Griddle and “America’s master griller” (Esquire), this cheat sheet will be every griller’s secret weapon—learn how to make the sauces, rubs, and marinades that take your grilling from ordinary to out of this world. Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations that give grilled food its 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. 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. Zusammenfassung So what's new about the new edition of 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....
