Barbecue Sauces

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 1523500816
Format: PDF
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Barbecue Sauces, Rubs, and Marinades is Steven Raichlen's bestselling encyclopedia of the flavor boosters, dry and wet, that give grilled food its character, personality, depth, and soul. With more than 630,000 copies in print, it's the secret weapon of at-home pitmasters and professionals looking to up their game. Now this indispensable book has been revised and fully updated, with a bold, fresh new look and full-color photographs throughout. In it you'll find over 200 recipes for chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys--a cornucopia of American and global flavor combinations. The book includes all the latest advances in barbecuing and grilling techniques, and more--plus updated and brand-new recipes for sauces, rubs, and the finished dishes they boost, such as Korea Town Brisket, Jamaican Jerk Spareribs, and Kung Pao Smoked Chicken. Also includes a step-by-step guide to building a signature barbecue sauce.

Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 1523502185
Format: PDF, Mobi
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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.

Marinades Rubs Brines Cures and Glazes

Author: Jim Tarantino
Publisher: Ten Speed Press
ISBN: 1607743760
Format: PDF, ePub, Mobi
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In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster Salad. MARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence. Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more. Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific. In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts. Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation. Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques. From the Trade Paperback edition.

The Barbecue Bible 10th Anniversary Edition

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761168575
Format: PDF, ePub, Docs
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Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

Project Fire

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 1523503920
Format: PDF, ePub
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Where there’s Smoke there’s Fire! And where there’s fire, there’s Steven Raichlen. Following the breakout success of Project Smoke, the New York Times bestseller that brought Raichlen’s Barbecue! Bible® series to a new generation, comes Project Fire—a stunning, full-color celebration of the best of contemporary grilling from America’s master of live-fire cooking. No one knows his way around a grill like Steven Raichlen, and no one is better equipped to teach us how to deliver its best performance. Drawing on a combination of classic and boldly contemporary techniques, here are 100 inspired recipes that capture the full range of what grillers want to cook today. Consider your basic steak. Raichlen starts with the iconic—T-bone grilled over direct heat, smartly tattooed with grill marks and lavished, the way the pros do it, with sizzling beef fat. Then he teaches a technique new to most of us—reverse-searing, which allows you to grill a monster steak, like a beef tomahawk, to perfection while also imparting a haunting smoky flavor. Of course, there’s a Caveman Sirloin—meat seared right on the coals, as dramatic as grilling gets. Plus here’s how to blow-torch a veal chop. Spit-roast whole cauliflower on a rotisserie. Grill mussels in hay, squash on a salt slab, salmon steaks on a shovel over a campfire. From breakfast (Bacon and Egg Quesadilla) to cocktails (Grilled Sangria), from veggies (Caveman Cabbage and Smoke-Roasted Carrots) to dessert (Grilled “Piña Colada” and Cedar Planked Pears with Amaretti and Marscapone), Project Fire offers a radically righteous new take on live-fire cooking from the man who reinvented modern American grilling.

Bold Healthy Flavors

Author: Steven Raichlen
Publisher: Black Dog & Leventhal
ISBN: 0316509663
Format: PDF, ePub, Mobi
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Now in paperback, Steven Raichlen?s collection of classic, full-flavor recipes?from Japanese Steak House-Style Chicken to Chipotle Chili-Marinated Pork Loin?that use healthy, low-fat ingredients to create memorable meals Bestselling and award-winning cookbook author, Steven Raichlen, has also spent more than a decade pioneering and perfecting healthy cooking. In Bold & Healthy Flavors Raichlen offers 450 easy-to-make dishes from Salmon with Yogurt-Tahini Sauce to Rack of Lamb with Indian Spices and from Chicken in Puebla-Style Mole to Polenta with Calabrian Sausage Sauce. Along the way he imparts low-fat cooking techniques like "bake-frying" and using herbs, spices, heart-healthy oils, citrus zests, stocks, and marinades to bring out the best in your food. The recipes represent all types of international cuisine including Mediterranean, Southwestern, Middle Eastern, Latin American, Indian, Asian, Greek, and more. Not a dull diet book, these recipes are delicious and full of fiery flavor, yet healthy enough to eat every day.

Steven Raichlen s Big Flavor Cookbook

Author: Steven Raichlen
Publisher: Black Dog & Leventhal Pub
ISBN: 9781579123291
Format: PDF, ePub, Mobi
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After a doctor's instructions to lower his cholesterol, "grilling guru" Raichlen returned to his earlier work on low-fat cooking to compile this cookbook of high-flavor, low-fat recipes.

Planet Barbecue

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761164472
Format: PDF, ePub, Docs
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The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

Man Made Meals

Author: Steven Raichlen
Publisher: Workman Publishing
ISBN: 0761181334
Format: PDF, Docs
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Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.