Product Details

• Amazon Sales Rank: #131886 in Books
• Published on: 2009-04-27
• Original language: English
• Number of items: 1
• Binding: Paperback
• 352 pages

Features

• ISBN13: 9780470186480
• Condition: USED - VERY GOOD
• Notes:
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
Product Description

"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.

Recipe Excerpts from Soaked, Slathered, and Seasoned

Jack and Diane Steak with Whiskey Butter

Bahama Mama Marinade

Irene’s Hot Pepper Jelly

From Publishers Weekly
As the legend goes, Eskimos have 500 words for snow. Certainly, Southern chefs that are worth their salt should know about that many synonyms for sauce. Thus it is with Karmel (Taming the Flame), executive chef of Hill Country, that great bastion for brisket in New York City. She steps up to the plate with 400 recipes covering marinades, brines, glazes, salsas, rubs, vinaigrettes, relishes, pestos and the occasional ketchup. Her choice of ingredients runs the pop cultural gamut from cherry Coke in a sweet cherry cola barbecue sauce to bourbon in her Jack Daniel's steak sauce to coffee in a cocoa-espresso-black pepper rub. There's a coating for anything one would care to grill, like an apple cider brine for pork or soy-ginger wasabi butter for seafood. Karmel's commentaries, which preface each recipe, reflect the broad scope of her culinary life. But she perhaps shares a little too much information as to the origins of I Think My Pig Is Sexy marinade, and her many travel exploits come off a bit like a brag, raving over a mushroom quesadilla she had on the Mexican Riviera and the sashimi with hibiscus salt she discovered in Tokyo. Her most brilliant move is her quietest, a minimalist chart entitled, Make Your Own Barbecue Rub which lets you mix and match from lists of salts, sugars, peppers and spices. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
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)

Customer Reviews

The Only Grilling Book You Need!
Elizabeth Karmel did it again! I loved her first book on grilling but this one is a slam dunk! It gives you all the basics of grilling and then every way you could possibly marinade, brine, sauce and spice up your grilled food. I couldn't wait to try the Pernod Brine for Salmon, what a cool idea. It was amazing! There are about 20 brines, you can even make your own pastrami brine! The butters are awesome too. For all courses, sweet and savory, on the grill, this is the only book you need (and its not big and cumbersome). I'M FIRED UP!

Make Everything You Cook Taste Better!
After getting this book I paged through it and immediately started thinking about ways to spice up my cooking. I am an avid griller and also enjoy smoking food and am always looking for new ways to marinade meat. I have been following Elizabeth for a long time and this book really takes the cake as far as her cookbooks go. I know it will get a lot of use. Not only does she make it simple to make greek chicken or incredible lamb chops, she gives you a map on how to make your own tastes translate into successful new dishes.

I would have to say that it is the ultimate kitchen reference for anyone who loves or even just likes to cook. In a matter of moments you can enjoy all the tips and tricks that it seems like the author has learned from all the friends she has made over the years. Buy this book, you will actually use it!

Never loan it to anyone!!
Because if you do, you will never get it back. I am on my third copy now, because my freinds keep "forgetting" to return the copy I lent them.

First, page through the book. Second, spend the next hour trying to decide what you want to make first!! I have used recipes from this book at least twice a week since I received it in early May. Everytime, the finished product has been a great success.

Easy to understand that I have been a huge fan of Elizabeth's for quite some time now. Her recipes are at the same time inventive and straight forward. This latest book has easily become my bible for upping the ante for every BBQ I host or attend.

The added bonus is the story line behind the recipes. Makes reading a cookbook fun.

This is a definate must have addition to Elizabeth's other books, Taming The Flame and Pizza On The Grill