Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too

Titre : Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too
Auteur : Steven Raichlen
Éditeur : Workman Publishing
ISBN-13 : 9781523502189
Libération : 2017-05-02

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Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

Weber s Way to Grill

Titre : Weber s Way to Grill
Auteur : Jamie Purviance
Éditeur : Oxmoor House
ISBN-13 : 0376020598
Libération : 2009-03-03

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With indispensable tips and insights for getting better every step of the way, Weber’s Way to Grill™ is an all-in-one master class in every aspect of outdoor cooking. It not only explains in clear, confidence-building recipes, it also shows readers with hundreds of color photographs exactly how to get the best results every time. Each chapter takes readers through successful techniques for grilling every item imaginable. The triple-tested recipes are wonderful by themselves, but even more valuable as delicious examples of how to put new skills to use. Next to the recipes, readers will find variations on all sorts of grilling methods, seasonings, and sauces. This book features hundreds of step-by-step photographs detailing every important moment in the process of grilling, along with captions about exactly how and why the techniques work as well as they do. It doesn't get more comprehensive than this.

La bible du barbecue

Titre : La bible du barbecue
Auteur : Jamie Purviance
Éditeur : Larousse cuisine
ISBN-13 : 203588022X
Libération : 2015-04-22

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Après une présentation des techniques d'allumage du barbecue et de son entretien, l'auteur expose une centaine de gestes techniques pour la découpe de la viande et propose 160 recettes organisées en type d'ingrédients : viande rouge, porc, volaille, fruit de mer et poisson, légume et fruit.

Iconic Whisky

Titre : Iconic Whisky
Auteur : Cyrille Mald
Éditeur : Jacqui Small LLP
ISBN-13 : 1910254630
Libération : 2016-05-19

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Featuring 1500 listed whiskies from around the world, this exceptional and unique guidebook is a must-have for all whisky amateurs and connoisseurs alike. It provides a visual categorisation of the main aromas (nose, bosy, finish and strength), for each of the 1000 whiskies, plus additional tasting notes for 500 others - based on the authors' uniquely conceived aroma wheel. Including maps showing geographical areas of production and different terroirs as well as 3D illustrations of whisky production, Iconic Whisky provides an amazing wealth of information about the nature and origins of whiskies from all around the world. From different types of whisky, the different stages of the production process, grain types (and how these affect flavour), casks (sizes and history), glassware and vocabulary, this book contains resources that all amateurs and professionals need to know in order to refine and reinforce their knowledge of the whisky culture and tasting techniques.

Constraining Designs for Synthesis and Timing Analysis

Titre : Constraining Designs for Synthesis and Timing Analysis
Auteur : Sridhar Gangadharan
Éditeur : Springer Science & Business Media
ISBN-13 : 9781461432692
Libération : 2014-07-08

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This book serves as a hands-on guide to timing constraints in integrated circuit design. Readers will learn to maximize performance of their IC designs, by specifying timing requirements correctly. Coverage includes key aspects of the design flow impacted by timing constraints, including synthesis, static timing analysis and placement and routing. Concepts needed for specifying timing requirements are explained in detail and then applied to specific stages in the design flow, all within the context of Synopsys Design Constraints (SDC), the industry-leading format for specifying constraints.

Les Secrets du vinaigre

Titre : Les Secrets du vinaigre
Auteur : Collectif
Éditeur : Larousse
ISBN-13 : 9782035863614
Libération : 2011-02-16

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Découvrez les nombreuses vertus du vinaigre. Ce produit naturel, écologique et familier, en général réservé à la cuisine, est connu depuis très longtemps pour ses nombreuses utilisations. Il est en effet très efficace comme produit de nettoyage et d’entretien écologique, ainsi que pour l’hygiène et la santé.

Weber s Time to Grill

Titre : Weber s Time to Grill
Auteur : Jamie Purviance
Éditeur : Oxmoor House
ISBN-13 : 0376020601
Libération : 2011-04-05

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Getting dinner on the table shouldn't require a long-term commitment. Or mean defaulting to a frozen meal. Not when you have options. Weber's Time to Grill is packed with over 200 fresh, new recipes specially created to save time without sacrificing an ounce of flavor-even the barbecue classics. Pulled pork you can pull off fast? No sweat. Slow-cooked ribs sped up? You bet. Inside you'll find a wide range of recipes from super easy to more adventurous-all low labor. And as an added bonus, Weber's Time to Grill comes with free mobile tools you can access on any smartphone or Web-enabled mobile device. Get a grocery list for each recipe in the book, add your own ingredients, and email the list to a friend. Rate your favorite recipes, get doneness guides, and use a grilling timer, too. Weber's Time to Grill features include: 200+ recipes, easy and adventurous Minimal ingredients, maximum flavor Prep times from under 15 minutes to about 30 minutes A photo of every recipe Shortcuts and time-saving tips Skill builders and step-by-step how-tos Handy charts and grilling guide

Encyclopedia of Kitchen History

Titre : Encyclopedia of Kitchen History
Auteur : Mary Ellen Snodgrass
Éditeur : Routledge
ISBN-13 : 9781135455729
Libération : 2004-12-29

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First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

Reeds Vol 8 General Engineering Knowledge for Marine Engineers

Titre : Reeds Vol 8 General Engineering Knowledge for Marine Engineers
Auteur : Paul Anthony Russell
Éditeur : A&C Black
ISBN-13 : 9781408175989
Libération : 2013-07-22

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Developed to complement Reeds Vol. 12 (Motor Engineering for Marine Engineers), this textbook is key for all marine engineering officer cadets. This new edition has been extensively updated to include the latest equipment, practices and trends in marine engineering, as well as incorporating the 2010 Manila Amendments, particularly relating to Management. Accessibly written and clearly illustrated, this book is the core guide focusing on the knowledge needed for passing the engineering certificate of Competency (CoC) examinations. This key textbook takes into account the varying needs of students studying motor engineering, recognising recent changes to the Merchant Navy syllabus and current pathways to a sea-going engineering career, including National diplomas, Higher National Diploma and degree courses. An essential buy for any marine engineering student.

Barbecue Bible Sauces Rubs and Marinades Bastes Butters and Glazes

Titre : Barbecue Bible Sauces Rubs and Marinades Bastes Butters and Glazes
Auteur : Steven Raichlen
Éditeur : Workman Publishing
ISBN-13 : 9780761159629
Libération : 2000-05-01

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Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.