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Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill |  | Author: Elizabeth Karmel
Publisher: Wiley
Category: Book
List Price: $19.95
Buy New: $9.99
as of 9/3/2010 13:37 EDT details
You Save: $9.96 (50%)
New (37) Used (12) from $9.99
Rating:  14 reviews
Sales Rank: 65252
Media: Paperback
Pages: 352
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 7.9 x 6 x 0.8
ISBN: 0470186488
Dewey Decimal Number: 641.76
EAN: 9780470186480
ASIN: 0470186488
Publication Date: April 27, 2009
Availability: Usually ships in 1-2 business days
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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 |
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| Customer Reviews:
Showing reviews 1-5 of 14
Outstanding book on flavors for the grill August 7, 2010
Matthew K. Morgan (Ruther Glen, VA USA)
1 out of 1 found this review helpful
I bought a copy of this book when I stumbled on it here on Amazon, having never seen it before and knowing little about it. It did not take long at all to realize that this is the most useful book on grilling I have ever seen.
The subtitle of this book says it all concisely: "A Complete Guide to Flavoring Food for the Grill". This is not a how-to book on grilling. Rather, it is more of a guide on flavoring food. There are a few complete recipes with step-by-step instructions (such as Pork Tenderloin with Mustard-Molasses Glaze) but the large majority of the content is formulas for flavoring foods on the grill.
The formulas are broken up logically by type, as follows: Marinades, Brines, Sauces, Glazes, Mops, Sauces/Relishes/Jellies, Sweet Sauces, Rubs/Spice Blends, Vinaigrettes, Butters, Pestos/Tapenades and finally Dipping Sauces. There is a wide variance in the combinations of flavors that the author uses to create her formulas, so there is something for everyone and there's a recipe for any conceivable food for grilling. The author also includes a short list of what foods will benefit with each formula, which is a great help in narrowing down which to use when the decision may otherwise be difficult.
I have not tried a lot of the formulas but I have tried a few of them for specific dishes where I wanted "something different" and so far every one I have tried has been a huge success with my family. As a result I tend to reach for this book before I go after any of the other grilling books I own.
This is a great book for anyone wanting to really master flavorful grilling. It is not an in-depth study on the art of grilling and it covers only the most basic grilling techniques, but with the basics in hand anyone can create wonderful, flavorful grilled foods using the formulas provided in this book.
Excellent for summer cooking out July 12, 2010
Mel. H (Trenton, NJ)
I am loving this book; use it on the weekends to create fabulous meals. Have not been disappointed with any recipe so far. This book also encourages you to use many products you never tried before.
 The only one you'll ever need July 3, 2010
Chelsea Biondolillo (Phoenix, AZ USA)
1 out of 1 found this review helpful
Elizabeth has done it again. There is a picture of this book under the word "comprehensive" in the dictionary.
She's covered every sort of seasoning for meat (and veggies) that you can imagine: from marinades and rubs, to glazes and chutneys--it's all here. I love the clear and concise recipes and her conversationally warm tone throughout. She genuinely seems to care whether or not you have fun grilling. Do you want some Latin flare for your next Cinco de Mayo cookout? How about a Polynesian glaze for your roast pig? It's IN THERE! Plus, she covers simpler classics that make the scaredy-cat cooks feel smart enough to improvise. (I will say that twice when I thought I was "improvising" I was just making one of her other recipes--cause this book has every marinade you can imagine.)
The only possible improvement I could imagine for this book is to make it more kitchen friendly. I use mine so often and it is not easy to keep it open!
If you like grilling, and want to grow your repetoire past oil/pepper/salt/teriyaki sauce--this book is indispensable, easy to follow, and it will grow with you over time. Like my Joy of Cooking and my Fannie Farmer, I consider it a classic.
Great Book March 11, 2010
C. J. Marmorine (MN USA)
This grill cookbook is a good addition to anyone who is just starting out grilling or who has been doing it for years.
An Essential Book For The Outdoor Chef! January 25, 2010
John G. Gleeson Sr. (Frederic, Mi USA)
3 out of 3 found this review helpful
There are several books that I consider essential for the outdoor chef. Among them are the Jamie Purviance/Weber quartet. For reasons set forth below, I add this book, and Ms. Karmel's "Taming ther Flame" to my shelf of "must haves".
What makes this an "essential book"?
First, it is unique; almost all grilling books have some recipies for rubs, mops and sauces, but this book is dedicated to them. In my opinion, it is these items that make or break what comes off the grill.
Second, the recipies are simple and easy to follow, yet the ones I have tried produce real "flavor bombs". They are intense, yet well integrated into the dish they go with. They support rather than overwhelm.
Third, the book is a teaching tool. Even the experienced chef will learn new techniques, and aquire new and useful information. For example, I learned asbout the differences in paprikas, and why different ones are preferred over others. Where I live, paprika is generic in the market, so learning about the differences, and going online to get them, produced improved results.
Fourth, and most important for most of us, it enables us to put more consistantly well flavored food in front of family and friends. Using this book has enabled me to improve much of what I cook, and I have been at the grill for a whole bunch of years.
My older son got this for me as a Christmas gift, when I was two weeks post hip replacement; I think he thought that it was time for the old man to get back to the essentials. Well, his ploy worked! We moved some snow to get at the grills and I started using these recipies. It's been a whole lot of fun!
There's one other plus, and I'm old enough to mention it without being called sexist: Ms Karmel is kind of cute.
If producing consistantly high quality food from the grill is your thing, I recommend this book to you without reservation. You'll find yourself using it a lot!
Showing reviews 1-5 of 14
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