Barbecue sauces, rubs, and marinades are every griller’s secret weapon-the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.
I compared the First Edition to this Second Edition and hereâs what I think: I have the first edition of this book from 2000. So, I may be further along, experience-wise, than a person reading this book for the first time. Maybe Iâm not quite as enthusiastic as a first-time reader, but believe me, if you are at all interested in grilling and barbecuing, this book is worth buying. And, since the first edition of this book is still available for sale and you have a choice in which one to buy, I would recommend buying this second edition rather than the first. It…
A fantastic book with a lot of great tips My husband is always looking for new grilling recipes and techniques, so I thought this would be a perfect birthday gift for him. When it came in, I looked through it and I could immediately tell that a lot of good information was going to come out of this book. The weekend after his birthday, we grilled and used some of those recipes for the rubs and they were absolutely delicious. I fancy myself as someone who is a good enough cook to know what goes well together, and I was very surprised…