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.
Brand: WORKMAN
Published on: 2017-05-02
Original language: English
Dimensions: 8.90" h x 1.00" w x 6.90" l,
Binding: Paperback
352 pages
Review
"A useful companion cookbook for creative barbecue enthusiasts." - Library Journal
About the Author
Steven Raichlen is America’s foremost grilling authority. His last book, Project Smoke, was a New York Times bestseller, and previous live-fire cookbooks won James Beard and IACP awards. Articles by him appear regularly in the New York Times, Food & Wine, and Bon Appétit, and for the past dozen years he’s taught sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. Steven and his wife divide their time between Miami, Florida, and Martha’s Vineyard, Massachusetts.
Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.
The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes.
- Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality
- Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips
- Features nearly 900 recipes and more than 800 gorgeous full-color photographs
Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Brand: John Wiley Sons
Published on: 2011-09-13
Format: Unabridged
Original language: English
Number of items: 1
Dimensions: 11.00" h x 2.60" w x 8.90" l, 7.27 pounds
Binding: Hardcover
1232 pages
From the Back Cover
"Well-researched and documented, The Culinary Institute of America's latest offering includes the essential tools to become a successful modern chef. The Professional Chef continues to evolve and improve with age."
- Thomas Keller
"The Professional Chef continues to be an incredibly valuable reference guide that we keep handy in all our restaurant kitchens."
- Susan Feniger and Mary Sue Milliken
"This important book is a classic resource, an indispensable reference for both the professional and serious home cook."
- Alfred Portale
"The newest edition of The Professional Chef is truly an amazing book of technique. Without a doubt, a true inspiration for all."
- Eric Ripert
"How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen."
- Anthony Bourdain
"The CIA continues not only to set standards but to raise them industry-wide. This is a great book, a valuable reference in both the restaurant kitchen and the home kitchen."
- Michael Ruhlman
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