Smoke & Spice Deck
50 Recipe Cards for Delicious Bbq Rubs, Marinades, Glazes & Butters
Seiten
2024
Ryland, Peters & Small Ltd
978-1-78879-590-6 (ISBN)
Ryland, Peters & Small Ltd
978-1-78879-590-6 (ISBN)
This 50-card boxed set and a 64-page book unlocks the secrets of fantastically flavoursome grills, with recipes for versatile BBQ rubs, marinades, glazes and butters.
Incredible flavours, inspiring ingredients and the epitome of laid-back entertaining – grilling is the best way to cook in the summertime. Whether you like your food fiercely hot or prefer gentler aromatic flavours, Valerie Aikman-Smith has created an enticing array of marinades, brines, butters, rubs and glazes to add flavour to your cooking, either outside on the grill or in your kitchen.
Creative matching of seasonings help create exciting new taste sensations as well as tried and tested favourites from around the world. Nothing brings out the flavour in meat like a marinade, and it also tenderizes it and can keep it moist whilst cooking, too. Inspiration for pork includes Sticky Smoky Baby Back Ribs and Blackberry and Sage Glazed Ham. Beef can be made even more mouth-watering when prepared with an African Smoke Rub or a Matahambre Marinade. Options for lamb include a Pomegranate and Harissa seasoning or a Lavender Salt Rub, while, and for poultry, choose from Cherry-glazed Duck Skewers or Jamaican Jerk Chicken. For those who love the enticing aroma of grilled fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with melting butters. Vegetarian options include Caramelized Beetroot Tatin with Marinated Goat’s Cheese.
Incredible flavours, inspiring ingredients and the epitome of laid-back entertaining – grilling is the best way to cook in the summertime. Whether you like your food fiercely hot or prefer gentler aromatic flavours, Valerie Aikman-Smith has created an enticing array of marinades, brines, butters, rubs and glazes to add flavour to your cooking, either outside on the grill or in your kitchen.
Creative matching of seasonings help create exciting new taste sensations as well as tried and tested favourites from around the world. Nothing brings out the flavour in meat like a marinade, and it also tenderizes it and can keep it moist whilst cooking, too. Inspiration for pork includes Sticky Smoky Baby Back Ribs and Blackberry and Sage Glazed Ham. Beef can be made even more mouth-watering when prepared with an African Smoke Rub or a Matahambre Marinade. Options for lamb include a Pomegranate and Harissa seasoning or a Lavender Salt Rub, while, and for poultry, choose from Cherry-glazed Duck Skewers or Jamaican Jerk Chicken. For those who love the enticing aroma of grilled fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with melting butters. Vegetarian options include Caramelized Beetroot Tatin with Marinated Goat’s Cheese.
Valerie Aikman-Smith is a Los Angeles-based food stylist and writer. She worked in top restaurants before going on to style food for films such as Titanic and Ocean's Eleven, and for Food Network TV. Her work is featured in many magazines and books, and she is the author of Salt & Pepper, Smoke & Spice and Pickled & Packed and Feast from the Fire for Ryland Peters & Small.
| Erscheint lt. Verlag | 16.4.2024 |
|---|---|
| Reihe/Serie | Recipe Card Decks |
| Zusatzinfo | 100 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 135 x 160 mm |
| Gewicht | 666 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-78879-590-3 / 1788795903 |
| ISBN-13 | 978-1-78879-590-6 / 9781788795906 |
| Zustand | Neuware |
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