pdf download books Barbecue Sauces, Rubs, and Marinades--Bastes, Butters  Glazes, Too Full
                      
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Every griller's secret weapon!  Transform meats and seafood, vegetables and desserts into world-
class barbecue with the flavor foundations, wet and dry, that give grilled food its character,
personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop
sauces, plus mops. slaters, sambals, and chutneys—this cornucopia of more than 200 recipes
draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus
those big flavor building blocks from America's barbecue belt. 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. Includes a step-by-step guide to building a signature
barbecue sauce and recipes for more than 30 outrageous main dishes. 
 
 
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