{"product_id":"barbecue-sauces-rubs-and-marinades-bastes-butters-glazes-too-revised","title":"Barbecue Sauces, Rubs, and Marinades--Bastes, Butters \u0026 Glazes, Too (Revised)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A useful companion cookbook for creative barbecue enthusiasts.\" -- \n\u003ci\u003eLibrary Journal\u003c\/i\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is America's foremost grilling authority. His last book, \n\u003ci\u003eProject Smoke\u003c\/i\u003e, was a \n\u003ci\u003eNew York Times\u003c\/i\u003e bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \n\u003ci\u003eBon Appétit\u003c\/i\u003e, 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. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom the author of \u003ci\u003eProject Griddle\u003c\/i\u003e and \"America's master griller\" (\u003ci\u003eEsquire\u003c\/i\u003e), 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. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 05\/15\/2017 (EAN 9781523500819, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRaichlen, Steven\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles, \u003c\/i\u003eProject Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's \n\u003ci\u003eProject Fire, \u003c\/i\u003eProject Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, \n\u003ci\u003eand the Italian series Steven Raichlen Grills Italy.\u003c\/i\u003e Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Raichlen, Steven\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-05-02\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Courses \u0026amp; Dishes|Sauces \u0026amp; Dressings|Cooking|Specific Ingredients|Herbs, Spices, Condiments|Cooking|Methods|Outdoor\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Barbecuing|Cookbooks|Barbecue sauce\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.7 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781523500819\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781523500819\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":52123216871705,"sku":"SP-9781523500819","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781523500819_spiral.png?v=1773729283","url":"https:\/\/westbindery.com\/products\/barbecue-sauces-rubs-and-marinades-bastes-butters-glazes-too-revised","provider":"West Bindery","version":"1.0","type":"link"}