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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes | 
| Author: Steven Raichlen
Publisher: Workman Publishing Company
Category: Book
List Price: $12.95
Buy New: $7.86
You Save: $5.09 (39%)
New (37) Used (24) Collectible (1) from $3.95
Rating:  52 reviews
Sales Rank: 21966
Media: Paperback
Pages: 320
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 8.9 x 7 x 0.9
ISBN: 0761119795
Dewey Decimal Number: 641.5784
UPC: 019628119797
EAN: 9780761119791
ASIN: 0761119795
Publication Date: May 2000
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Ships by USPS. 1+ million customers served-In business since 1986. Happy Customers is Our #1 Goal. Toll Free Support
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| Editorial Reviews:
Amazon.com Review
Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist
Product Description
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.
Book Description
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.
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| Customer Reviews: Read 47 more reviews...
 Raichlen Does Not Disappoint Again! November 10, 2008
M. J. Medor (Idaho Falls, ID)
I'm an avid cookbook collector and reader and I never get tired of reading Raichlen; not to mention reproducing his recipes. I made the Tex-Mex Tequila-Jalapeno Wet Rub for a birthday party I was assisting with. I boiled the extra rub and served it on the side. Forget about seconds, try thirds and fourths.
 Not that brilliant September 6, 2008
Emilio De Fuentes (SPAIN)
This book doesnt show any picture at all, and is written just like it says, like a bible.. a bit condensated and boring in my opinion, when I bought this book I also bought "How to Grill" also by Steven Raichlen, and that one is a very different story, the book contains almost the same information than "Barbecue Bible", but with full colour pictures, so if you are thinking to buy this book you should consider first "How to Grill"
Great gift for dad July 10, 2008
C. M. Thompson (Tomah, WI)
I purchased this for both my father and my stepfather. Both have tried recipes from it already and were excited to be doing something new. My stepfather had been looking for the book on his own, I didn't know he was doing so, but he said that it was recommended by a friend who is an excellent griller! Lots of great recipes and techniques.
tried many of these recipes and they are excellent June 25, 2008
Eric Flescher (Olathe, KS (near Kansas City))
There many recipes from all over the world not all original but many borrowed from other BBQ places. Find many good ones for brisket, pork, chicken , beef , ribs, fish , seafood , veggies and more. I like that there are frequently extra notes about each recipe concerning the author of the recipes and other stuff.While there is no rating scale (easy, difficult , medium, nany of the recipes are not difficult to make. Some have quite a few ingredients. Basic thai sate marinage is very good (9.6/10); balsamic drizzle (9.6/10) . I am still trying out more
kick butt rubs and such March 25, 2008
J. Paxson (blounts creek, nc)
Do NOT hesitate to purchase this gem. There are dry rubs, wet rubs, sauces, marinades. All very original and can go with so many types of meats! Great book, hands down.
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