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Barbecue! Bible Sauces, Rubs, and Marinades, Ba- hardcover, Raichlen, 0761120130
US $4,19
CircaEUR 3,68
Condizione:
Buone condizioni
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Numero oggetto eBay:387609512728
Specifiche dell'oggetto
- Condizione
- ISBN
- 0761120130
Informazioni su questo prodotto
Product Identifiers
Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761120130
ISBN-13
9780761120131
eBay Product ID (ePID)
1653324
Product Key Features
Book Title
Barbecue! Bibles : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Number of Pages
320 Pages
Language
English
Topic
Reference, Methods / Barbecue & Grilling, Courses & Dishes / Sauces & Dressings
Publication Year
2000
Illustrator
Yes
Genre
Cooking
Type
Textbook
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
25 oz
Item Length
9.3 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
LCCN
00-026060
Dewey Edition
21
Dewey Decimal
641.5784
Table Of Content
INTRODUCTION: BUILDING BETTER BARBECUE - THE FLAVOR FACTOR A Strong Foundation Some Basic Definitions About the Recipes in This Book A REFRESHER COURSE: EVERYTHING YOU NEED TO KNOW ABOUT BARBECUING AND GRILLING How to Light a Grill All Fired Up Tools of the Trade A Word on Food Safety SEASONINGS AND RUBS Seasoned Sales and Peppers American Rubs International Rubs MARINADES, WET RUBS, AND SPICE PASTES Marinades Wet Rubs and Spice Pastes BASTES, MOPS, GLAZES, OILS, FINISHING SAUCES, AND BUTTERS Bastes and Mops Glazes and Oils Finishing Sauces and Butters AMERICAN BARBECUE SAUCES WORLD BARBECUE SAUCES Caribbean and Latin Barbecue Sauces European and African Barbecue Sauces Asian Barbecue Sauces SLATHER SAUCES: KETCHUPS, MUSTARDS, STEAK SAUCES, VINAIGRETTES, AND HOT SAUCES Ketchup, Mustards, and Steak Sauces Vinaigrettes Hot Sauces SALSAS, RELISHES, SAMBALS, AND CHUTNEYS Salsa and Relishes Sambals and Chutneys Mail-Order Sources Conversion Table Index
Edition Description
Teacher's edition
Synopsis
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., Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.
LC Classification Number
TX840.B3R355 2000
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