Soaked, Slathered, and Seasoned: A Complete Guideto Flavoring Food for the Grill

by Elizabeth Karmel

  • Format: Paperback
  • ISBN-13/ EAN: 9780470186480
  • ISBN-10: 0470186488
  • Pages: 352
  • Publication Date: 04/10/2009
  • Carton Quantity: 24
About the Book
About the Author
  • About the Book
    "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.

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  • About the Author
  • Excerpts
  • 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)