Obtenir un ebook gratuit Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, & Glazes by Raichlen, Steven (2000) Library Binding
Comment est votre temps de passer le temps d'arrêt en ce jour? Vous commencez à faire une nouvelle activité? Voulez-vous essayer de revoir? Tout le monde reconnaît et convient que l'analyse est une bonne routine. Vous devez lire ainsi que l'examen, par ailleurs le livre avec de nombreux avantages. Et pourtant, est-ce vrai? Il n'y a que peu de gens qui aiment vérifier. Si vous êtes parmi eux, il est grand pour vous. Nous vous proposerons un nouveau livre qui peut rendre votre vie amélioré pour être mieux.
Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, & Glazes by Raichlen, Steven (2000) Library Binding
Obtenir un ebook gratuit Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, & Glazes by Raichlen, Steven (2000) Library Binding
Supposez-vous que la lecture est une tâche vitale? Trouvez vos raisons pour lesquelles y compris est nécessaire. Examen d' une publication Barbecue! Bible Sauces, Rubs, And Marinades, Bastes, Butters, & Glazes By Raichlen, Steven (2000) Library Binding est une partie des activités agréables qui amélioreront la qualité de votre vie supérieure. Il n'est pas exactement ce simplement au sujet de genre de publication Barbecue! Bible Sauces, Rubs, And Marinades, Bastes, Butters, & Glazes By Raichlen, Steven (2000) Library Binding vous revoir, il est non seulement sur le nombre de livres que vous lisez, il est sur le comportement. Vérifier le comportement sera un moyen de faire livre Barbecue! Bible Sauces, Rubs, And Marinades, Bastes, Butters, & Glazes By Raichlen, Steven (2000) Library Binding comme son ou son copain. Il sera certainement pas de problème si elles investissent de l' argent et d' investir plus de livres pour terminer la lecture, le fait de cette publication Barbecue! Bible Sauces, Rubs, And Marinades, Bastes, Butters, & Glazes By Raichlen, Steven (2000) Library Binding
La lecture a tendance à être très ennuyeux tâche de le faire; certaines personnes pourraient dire à son sujet. Mais, vérifier va vraiment offrir aux lecteurs beaucoup d'avantages. Il est non seulement la leçon ou la compréhension; beaucoup d'amusement peut être en outre obtenu à partir de l'examen de la publication. Oui, il y a beaucoup de publications et genre aussi certains d'entre eux sont les fictions. Guide d'examiner dépendra évidemment exactement comment vous souhaitez obtenir l'impression du livre. Pour cette raison, nous partageons Barbecue! Bible Sauces, Rubs, And Marinades, Bastes, Butters, & Glazes By Raichlen, Steven (2000) Library Binding comme l'un des produits à examiner. Il doit être parmi les publications mentionnées dans ce site Web suggéré.
Ce livre doit appartenir à tout le monde qui aiment lire ou avoir un comportement de lecture. Vous pouvez prendre beaucoup plus d'avantages de la lecture Barbecue! Bible Sauces, Rubs, And Marinades, Bastes, Butters, & Glazes By Raichlen, Steven (2000) Library Binding La leçon de ce livre est pas constamment les réalités. Il sera certainement en outre une telle chose qui va certainement vous faire impressionné de ce livre. Vous comprenez, en entreprenant cette vie, beaucoup de gens doivent avoir l'expérience ainsi que la compréhension de plusieurs ressources. Il est de vous assurer que vous pourriez les moyens suivants de la façon dont certains vie des individus.
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Détails sur le produit
Belle reliure
ASIN: B011W9F0SE
Moyenne des commentaires client :
2.0 étoiles sur 5
1 commentaire client
Classement des meilleures ventes d'Amazon:
1.271.886 en Livres (Voir les 100 premiers en Livres)
J'ai reçue une copie d'un volumes Usagé ,Un gros plie Dans la reliures et des coin feuille pliés?je ne comprend pas..où ou quelle erreurs s'est produit? Merci de bien vouloir me repondre.
I’m not impressed with this book. You can find better recipes on the internet. It’s international section is not well researched. The Korean BBQ sauce recipe doesn’t even list gochujang as an ingredient. If you love Korean BBQ as I do, you’ll realize the recipe in the book doesn’t capture the flavor of Korean BBQ of which gochujang is an essential element. I also feel the American dry rubs are lacking in recipe quality. The Cajun rub is lacking in ingredients in my opinion. And there’s no discussion of an SPG rub (salt, pepper, garlic) or Memphis Dust. I’m very diasappointed and glad I bought a used copy because it’s going to Goodwill. I also have “Meathead: The Science of Great Barbecue and Grilling†by Meathead Goldwyn. His BBQ book is packed with excellent recipes, techniques, and the science behind barbecuing and grilling. Your money would be better spent on Meathead. Sorry, but Raichlen really disappoints.
Overall I'm glad I bought this book. There's a great recipe for injectable Cajun marinade that I'm tired of buying, or not having when I want it, so that one recipe is worth the price I paid for the book.That said, I was hoping for more seasoning mixes, and hot sauce recipes, but there's only a few hot sauce recipes, and the seasonings are all rubs. It's very barbecue based, so it's nice for those that like to grill. There are nice marinades that are good for cooking inside though, and a lot of the sauces are good for inside or outside cooking.All kinds of flavors are represented, from Italian to Middle Eastern, Tex-Mex, to Asian. Your imagination is needed to envision the look of the recipes, but experienced cooks will be ok with the lack of pictures, and appreciate the abundance and short & sweet format of the recipes.
I had this book checked out from the library for 6 months and finally decided it was time to buy it. I checked out Alton Brown's books and DVS's from the library and learned a lot, but never really cooked anything from them. I don't like cooking, but I grew up around the barbecue and camping. I don't like Midwestern style beef that doesn't have much more than salt and pepper on it. I also don't like being pegged in a corner to literally follow the directions word for word, step by step and using a specific meat product. There are both recipes and explanatory side bars and notes to explain the reasoning behind good barbecuing. He helps you decide what meats would be good to use with each recipe and when to use a sauce, versus a rub versus a marinade. Some of the recipes are low fat and some of the recipes I was able to turn lower fat without compromising flavor. There were still others that were spectacularly indulgent and should only be used every now and then. The best part is that it was easy. I even found myself enjoying making a marinade in the kitchen while the coals were warming up on my $50 dollar barbecue. And that is another reason I like this book. I don't need thousands of dollars of barbecue equipment to make the recipes. I spend more on the ingredients and end up with spectacular flavors. There are both American recipes and exotic recipes contained in it. My favorite so far is a French West Indian Chili Lime recipe that I cut out most of the oil of and use mainly on chicken. I also dug into my gringo San Diego roots and created a Mexican wet rub by mixing my recipe with a couple of the recipes in this book. Don't expect fancy pictures that will double as a table book. This book is a practical workhorse. The versatility of this book is what makes it awesome. I bought a used hardback because I couldn't find a hardback new and I want this book to last a lifetime.
OK you have a slab of pork ribs, do you just slap it on the grill, or do you open this book and dress the ribs to perfection. well i would open the book and make a rub for the ribs and then cook them as indicated. after they are cooked and smoked start eating....alsonset
EXCELLENT! We LOVE this book and have made many, MANY rubs and marinades with these recipes. I've taken to making the Cuban Adobo sauce (from the citrus in our yard), and when buying chicken/pork in bulk, putting the marinade in the freezer BEFORE sealing it and throwing it in the deep freeze! Think about it -- if you allow the SEALED package to set in the fridge for an hour or so BEFORE tossing in the freezer, the meat has an opportunity to absorb the flavor and then again, when it thaws, it can absorb again.
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