Transform Meats and Seafood, Vegetables and Desserts into World-Class Barbecue with the Flavor Foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, 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. Barbecue Hall of Famer 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. Book jacket.
One of Steven Raichlen's bestselling cookbooks - with 639,000 copies in print - is now revised and updated, complete with new recipes for rubs, sauces and marinades; full-colour photography; and a sophisticated look to sell alongside Project Smoke.
"A useful companion cookbook for creative barbecue enthusiasts." --Library Journal
Steven Raichlen is the author of How to Grill, The Barbecue! Bible (R), and fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon Appetit.