Homemade marinades, pastes, and rubs add signature flavors before the meat is cooked. Included in this pint-sized cookbook are such offerings as Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste.
The BEST LITLLE COOKBOOK series concludes with those essential BBQ Sauces.
Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie’s Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice ...
Why buy commercially-prepared marinades if you can make your own Teriyaki marinade, Jerk Chicken marinade, Chicken Satay marinade, and a lot more! From basic to something extraordinary, this book has it all!
Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab.
Cooking.
And with Dressings, you're sure to never run out of options! This is the only dressing bible you'll ever need--full of useful ideas for any season and for any occasion. Try Mamie's grapefruit-papaya dressing over a bed of kale.
f \ Grilling Encyclopedia by A. Cort Sinnes (1992, Atlantic Monthly Press) Indian Grill by Smita Chandra (1999, ... William Morrow) Vegetables on the Grill by Shifra Stein (1998, Pig Out Publications) Weber—Art of the Grill (1999, ...
Schlesinger, coauthor of The Thrill of the Grill (William Morrow, 1990) and License to Grill (William Morrow, 1997), holds a Ph.B. from the Kansas City Barbeque Society Greasehouse University—that's Doctor of Barbecue Philosophy!
This edition makes it even easier to explore new flavor profiles and season any dish to create your own signature concoction.
This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking.