Sauces, Rubs, and Marinades, Bastes, Butters & GlazesBook - 2000
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.
Publisher: New York : Workman, c2000.
Characteristics: xvi, 304 p. : ill. ; 23 cm.