Book Summary

Barbecue sauces, rubs, and marinades are every griller�s secret weapon�the flavor boosters that give grilled food its character, personality, depth, and soul.

Steven Raichlen, America�s �master griller� (Esquire), has completely updated 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 the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America�s own barbecue belt.

There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It�s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

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