A Complete Guide To Flavoring Food For The Grill
On Sale: April 27, 2009
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"Elizabeth Karmel was born in North Carolina, weaned on
pulled pork, and has spice and smoke in her bones." —Steven
Raichlen, author of The Barbecue! Bible and How to Grill
Whether you're grilling hot-and-fast or barbecuing
low-and-slow, knowing how to match foods with flavors will
make you a bona fide backyard BBQ master. In Soaked,
Slathered, and Seasoned, Elizabeth Karmel offers hundreds of
savory and sweet flavorings to make the most of all your
favorite foods—ribs, burgers, steaks, poultry, seafood,
vegetables, and fruit—really, anything you can cook with
fire and smoke!
Karmel offers 400 fresh, creative recipes
for marinades, brines, barbecue sauces, glazes, mops,
salsas, jellies, dipping sauces, and even pestos and
tapenades that range from classic (Garlicky Lemon Marinade,
Irene's Hot Pepper Jelly) to innovative (Fresh
Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam)
and from sophisticated (Merlot Wine Steak Sauce, Pumpkin
Butter Barbecue Sauce) to just plain fun (Elvis Is in the
House Sauce, This Swine Is Mine Beer Mop). With tempting
color photos throughout the book and a dazzling array of
recipes, Soaked, Slathered, and Seasoned will inspire you
for years to come and make anything you grill exciting,
fresh, and delicious.
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