Barbecue Bible Sauces Rubs and Marinades Bastes Butters and Glazes or Olives and Oranges

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Author: Steven Raichlen

STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.

What People Are Saying

"Steven Raichlen is the world's leading authority on international barbecue. The recipes in this book are finger-licking good...try them all!"
—Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce

Table of Contents:

INTRODUCTION: BUILDING BETTER BARBECUE - THE FLAVOR FACTOR

A Strong Foundation

Some Basic Definitions

About the Recipes in This Book

A REFRESHER COURSE: EVERYTHING YOU NEED TO KNOW ABOUT BARBECUING AND GRILLING

How to Light a Grill

All Fired Up

Tools of the Trade

A Word on Food Safety

SEASONINGS AND RUBS

Seasoned Sales and Peppers

American Rubs

International Rubs

MARINADES, WET RUBS, AND SPICE PASTES

Marinades

Wet Rubs and Spice Pastes

BASTES, MOPS, GLAZES, OILS, FINISHING SAUCES, AND BUTTERS

Bastes and Mops

Glazes and Oils

Finishing Sauces and Butters

AMERICAN BARBECUE SAUCES

WORLD BARBECUE SAUCES

Caribbean and Latin Barbecue Sauces

European and African Barbecue Sauces

Asian Barbecue Sauces

SLATHER SAUCES: KETCHUPS, MUSTARDS, STEAK SAUCES, VINAIGRETTES, AND HOT SAUCES

Ketchup, Mustards, and Steak Sauces

Vinaigrettes

Hot Sauces

SALSAS, RELISHES, SAMBALS, AND CHUTNEYS

Salsa and Relishes

Sambals and Chutneys

Mail-Order Sources

Conversion Table

Index

Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond

Author: Sara Jenkins

By the time she was a teenager, Sara Jenkins had lived all over the
Mediterranean. Learning at the elbows of grandmothers and chefs
from Tuscany to Beirut, she gained an easy familiarity with the region's
cuisines and their principles. In Olives and Oranges, this accomplished
cook, who is "inspired by tradition but never limited by it" (New York
Times), shows how an understanding of flavor can produce great dishes
from even the most humble ingredients. The recipes are startlingly simple,
but each one has a unique touch.

~ Roasted Red Peppers with Celery Leaves and Garlic

~ Pear, Basil, and Pecorino Salad

~ Bacon- and Herb-Rubbed Salt-Baked Chicken

~ Spicy Lemon Chocolate Ganache Torte

Flavor notes throughout the book explain the effect of techniques or
ingredient combinations on flavor so cooks can follow their own instincts
and create memorable dishes.

Publishers Weekly

While many cooks and cookbooks find inspiration in the Mediterranean's culinary traditions, this appealing, beautifully photographed tome by Jenkins (chef of New York City's Il Buco and Mangia, and the recently opened Porchetta) and Fox (editor of La Cucina Italiana) uniquely synthesizes a diversity of regional styles while adding some fresh ideas to the mix. Having grown up as the daughter of a foreign correspondent and absorbing the culinary vernacular of the countries in which her family resided (Italy, Spain, Cyprus and France), Jenkins uses the Mediterranean pantry as her foundation. She instructs how to select appropriate oils and vinegars; make the most of briny olives, anchovies and bottarga; and select cured meats and cheeses. The recipes that follow are organized almost like a restaurant menu, from a small plate of Sweet Corn Sformato to mains like Slow-Braised Pork Loin with Prunes. Jenkins acknowledges the classics in dishes such as the Tuscan peasant soup Ribollita or the chestnut meringue dessert Montebianco, but she also makes room for her own mashup interpretations, tossing spaghettini with ground lamb, yogurt and mint, and melding jasmine tea and dark chocolate in an intriguing panna cotta. Labeled as "slow-cook" or "quick-cook," recipes are designed for ease without compromising their rich, timeless flavors. (Sept.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

What People Are Saying

As one of the few chefs in America who understands Italy and how Italians eat, Sara Jenkins has always caught my eye and my palette. Olives & Oranges makes clear that she is a gifted and natural cook with olive oil in her veins and blood oranges in her heart. The poetic food and beautiful photos are a vibrant inspiration to cook these disarmingly simple recipes. --Mario Batali

Olives & Oranges establishes Sara Jenkins as a leading light in the post-food-revolution generation, the children who grew up with arugula, free-range chicken, and extra-virgin olive oil. This is a generation that understands the value of eating well and has the confidence to prepare the simplest food with vivid grace and panache. More, please. --Molly O'Neill

Chef Sara Jenkins has produced a wonderful and charming book filled with Mediterranean recipes that will inspire you to cook. She cares greatly about ingredients and shares great tips. And every recipe she gives is a gem. This is a keeper. --Paula Wolfert

Sara Jenkins has a view of food rooted in a broad experience of many worlds. In this book, she focuses that experience on specific delicious dishes from the Mediterranean tradition, in a way that reminds us of how much thought and tradition can be present on a single unpretentious plate. --Adam Gopnik