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

by

"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 ...

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