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Soaked, Slathered, and Seasoned: A Complete Guideto Flavoring Food for the Grill
by Karmel, Elizabeth | PB | VeryGood
Condition:
“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ”... Read moreabout condition
3 available
Postage:
Located in: Aurora, Illinois, United States
Delivery:
Estimated between Sat, 8 Jun and Tue, 11 Jun to 43230
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Seller information
- 99% positive feedback
Registered as a Business Seller
Seller assumes all responsibility for this listing.
eBay item number:195278781696
Item specifics
- Condition
- Very Good
- Seller Notes
- Binding
- Paperback
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780470186480
- Book Title
- Soaked, Slathered, and Seasoned : a Complete Guide to Flavoring Food for the Grill
- Item Length
- 8in
- Publisher
- Houghton Mifflin Harcourt Publishing Company
- Publication Year
- 2009
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.8in
- Genre
- Cooking
- Topic
- Methods / Barbecue & Grilling
- Item Width
- 6in
- Item Weight
- 19.8 Oz
- Number of Pages
- 352 Pages
About this product
Product Information
"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.
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0470186488
ISBN-13
9780470186480
eBay Product ID (ePID)
71163977
Product Key Features
Book Title
Soaked, Slathered, and Seasoned : a Complete Guide to Flavoring Food for the Grill
Format
Trade Paperback
Language
English
Topic
Methods / Barbecue & Grilling
Publication Year
2009
Genre
Cooking
Number of Pages
352 Pages
Dimensions
Item Length
8in
Item Height
0.8in
Item Width
6in
Item Weight
19.8 Oz
Additional Product Features
Lc Classification Number
Tx840.B3k368 2009
Reviews
Every spring when the grill books arrive I have the eerie sensation that maybe last year's books were cloned and rejacketed in the hopes that people forgot they had bought them already. Not so with Soaked, Slathered, and Seasoned ! Elizabeth Karmel skips the usual macho seminar on flame-taming and gear; instead, she trains her laserlike focus on the real prize: where the flavor comes from. If you've ever worshipfully bowed your head before some barbecue master's "secret sauce," it's time to make those secrets your own. And, as you'll see, "secret" doesn't necessarily mean "difficult," "elaborate" or "unreproducible" (although it might still mean "macho"). It turns out that getting people to lick their fingers is not really a mystery -- more likely it's Karmel's Port and Cherry Reduction Glaze, which, like Green Olive and Lemon Salt, you are likely to conclude you should have learned to make years ago. (Fortunately, it's not too late.) ( NPR Weekend Edition , The 10 Best Summer Cookbooks Of 2009 , May 31, 2009), Every spring when the grill books arrive I have the eerie sensation that maybe last year's books were cloned and rejacketed in the hopes that people forgot they had bought them already. Not so with Soaked, Slathered, and Seasoned! Elizabeth Karmel skips the usual macho seminar on flame-taming and gear; instead, she trains her laserlike focus on the real prize: where the flavor comes from. If you've ever worshipfully bowed your head before some barbecue master's "secret sauce," it's time to make those secrets your own. And, as you'll see, "secret" doesn't necessarily mean "difficult," "elaborate" or "unreproducible" (although it might still mean "macho"). It turns out that getting people to lick their fingers is not really a mystery - more likely it's Karmel's Port and Cherry Reduction Glaze, which, like Green Olive and Lemon Salt, you are likely to conclude you should have learned to make years ago. (Fortunately, it's not too late.) (NPR Weekend Edition, The 10 Best Summer Cookbooks Of 2009, May 31, 2009), Every spring when the grill books arrive I have the eerie sensation that maybe last year's books were cloned and rejacketed in the hopes that people forgot they had bought them already. Not so with Soaked, Slathered, and Seasoned ! Elizabeth Karmel skips the usual macho seminar on flame-taming and gear; instead, she trains her laserlike focus on the real prize: where the flavor comes from. If you've ever worshipfully bowed your head before some barbecue master's "secret sauce," it's time to make those secrets your own. And, as you'll see, "secret" doesn't necessarily mean "difficult," "elaborate" or "unreproducible" (although it might still mean "macho"). It turns out that getting people to lick their fingers is not really a mystery - more likely it's Karmel's Port and Cherry Reduction Glaze, which, like Green Olive and Lemon Salt, you are likely to conclude you should have learned to make years ago. (Fortunately, it's not too late.) ( NPR Weekend Edition , The 10 Best Summer Cookbooks Of 2009 , May 31, 2009)
Table of Content
Introduction. Grilling 101. Grilling Basics. Grilling Recipes 101. Soaked. Marinades. Brines. Slathered. Sauces. Glazes. Mops. Salsas, Relishes, and Jellies. Sweet Sauces. Seasoned. BBQ Rubs and Spice Blends. Flavored Vinaigrettes. Compound Butters. Pestos and Tapenades. Dipping Sauces. Acknowledgments. Index.
Copyright Date
2009
Target Audience
Trade
Lccn
2008-024104
Dewey Decimal
641.7/6
Dewey Edition
22
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:195278781696
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Aurora, Illinois, United States
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| Postage and handling | Each additional item | To | Service | Delivery*See Delivery notes |
|---|---|---|---|---|
| Free postage | Free | United States | Economy Shipping | Estimated between Sat, 8 Jun and Tue, 11 Jun to 43230 |
| US $15.99 (approx PHP 939.15) | US $15.99 (approx PHP 939.15) | United States | Expedited Shipping | Estimated on or before Fri, 7 Jun to 43230 |
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Sales Tax for an item #195278781696
Sales Tax for an item #195278781696
Seller collects sales tax for items shipped to the following states:
| State | Sales Tax Rate |
|---|---|
| Missouri (MO) | 8.238% |
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| 30 days | Money Back |
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