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Also by Elizabeth Karmel:

Soaked, Slathered, And Seasoned, May 2009
Paperback
Pizza on the Grill, May 2008
Paperback
Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, April 2005
Hardcover

SOAKED, SLATHERED, AND SEASONED
By: Elizabeth Karmel

A Complete Guide To Flavoring Food For The Grill

Wiley
May 2009
On Sale: April 27, 2009
352 pages
ISBN: 0470186488
EAN: 9780470186480
Paperback
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Cookbooks

"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.

Media Buzz

Weekend Edition Sunday - May 31, 2009
Good Morning America - May 22, 2009