• Rubs (Third Edition): Updated and Revised to Include Over 175 Recipes for BBQ Rubs, Marinades, Glazes, and Bastes - Paperback
Rubs (Third Edition): Updated and Revised to Include Over 175 Recipes for BBQ Rubs, Marinades, Glazes, and Bastes
Rubs (Third Edition): Updated and Revised to Include Over 175 Recipes for BBQ Rubs, Marinades, Glazes, and Bastes

    Rubs (Third Edition): Updated and Revised to Include Over 175 Recipes for BBQ Rubs, Marinades, Glazes, and Bastes - Paperback

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    Description

    by John Whalen III (Author)

    Spice things up in the kitchen! Rubs, Third Edition will be your guide to season any dish so you can create your own signature concoction!

    Part of The Art of Entertaining series, this new and expanded edition of the bestselling book by John Whalen III makes it even easier to season any dish and features:

    • Over 175 recipes for rubs, marinades, glazes, and bastes
    • A guide to flavor profiles - like "spicy," "sweet," "savory," and "tangy" - and the types of proteins on which each one works best
    • Directions for using the appropriate rub, marinade, glaze, or baste depending on how you are planning to cook your food

    This handbook is a perfect gift for family and friends that love to grill, and they'll be sure to invite you to their next Fourth of July, Memorial Day, or Labor Day BBQ shindig. Or buy it for yourself and enjoy cooking in the great outdoors!

    Rubs is packed with recipes you can use in the kitchen, too, which are also a great starting point for your own bespoke dishes. With this flavor-packed handbook at the ready, you won't believe how good these easy-to-follow recipes will make your food taste.

    Author Biography

    John Whalen III is the author of more than four cookbooks. Born and raised in both the culinary and also publishing industries, he founded Whalen Book Works in 2016 in order to publish a curated list of culinary and nonfiction titles. Prior to founding Whalen Book Works, Whalen started his career as a passionate and adventurous cook when he had the privilege of cooking under acclaimed executive chefs Derek Bissonnette and Jonathan Cartwright of the White Barn Inn in Kennebunkport, Maine.

    Number of Pages: 448
    Dimensions: 1.1 x 8 x 6.5 IN
    Publication Date: June 29, 2021
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