Click on a thumbnail to go to Google Books.
Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for…
No current Talk conversations about this book.
References to this work on external resources.
Wikipedia in English
Amazon.com Amazon.com Review (ISBN 0470186488, Paperback)Product Description
"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."
—Steven Raichlen, author of The Barbecue! Bible and How to Grill
Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods—ribs, burgers, steaks, poultry, seafood, vegetables, and fruit—really, anything you can cook with fire and smoke!
Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious.
Recipe Excerpts from Soaked, Slathered, and Seasoned
Jack and Diane Steak with Whiskey Butter
Bahama Mama Marinade
Irene’s Hot Pepper Jelly
(retrieved from Amazon Thu, 12 Mar 2015 18:22:05 -0400)
No library descriptions found.
RatingAverage: No ratings.
Is this you?
Become a LibraryThing Author.