Paul Kirk's Championship Barbecue Sauces (ePub)
175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas
(Sprache: Englisch)
It's easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces - with tomatoes, mustard, sugar, or vinegar at...
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It's easy for any backyard chef to serve up tantalizing food from the grill! Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces - with tomatoes, mustard, sugar, or vinegar at their base - and offers up a wealth of fresh and creative brews flavored with such things as raspberries, pineapple, ginger, chile peppers, and more. In special Master Classes and elsewhere, Kirk reveals the basic building blocks of spice mixtures, rubs, marinades, bastes, and sauces. He explains how to layer them during the cooking process, so that grilled or barbecued food not only smacks of flavor, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.
Autoren-Porträt von Paul Kirk
Paul Kirk, also of Kansas City, is the operator of Baron's School of Pitmasters and has won over 475 cooking and barbecue awards. Among those are seven world championships, including the prestigious American Royal Open, the world's largest BBQ contest.
Bibliographische Angaben
- Autor: Paul Kirk
- 1997, 272 Seiten, Englisch
- Verlag: Harvard Common Press
- ISBN-10: 1558325123
- ISBN-13: 9781558325128
- Erscheinungsdatum: 03.12.1997
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 1.71 MB
- Ohne Kopierschutz
Sprache:
Englisch
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