Steven Raichlen, The usa’s “master griller” (Esquire), has completely up to date and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all of the recent flavor trends, drawing from impossible to resist Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, in addition to those building blocks from The usa’s own barbecue belt.
There are over 200 recipes in all, including a full sampler of dinner recipes the use of the sauces. And the book now has full-color photographs all over. It’s the essential companion cookbook for each and every at-home pitmaster taking a look to up his or her game.