Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters by Aikman-Smith, Valerie
Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters by Aikman-Smith, Valerie

Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters

Unlock the secrets of fantastically flavorsome grills with Smoke and Spice. Whether you like your food fiercely...
$52.70 AUD
$52.70 AUD
SKU: 9781788792066
Product Type: Books
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Author: Valerie Aikman-Smith
Format: Hardcover
Language: English
Subtotal: $52.70
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Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters by Aikman-Smith, Valerie

Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters

$52.70
Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters by Aikman-Smith, Valerie

Smoke and Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters

$52.70
Author: Valerie Aikman-Smith
Format: Hardcover
Language: English
Description
Unlock the secrets of fantastically flavorsome grills with Smoke and Spice.

Whether you like your food fiercely hot or prefer gentler aromatic flavors, Valerie Aikman- Smith has created an enticing array of marinades, brines, butters, rubs, and glazes to add flavor 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 favorites from around the world. Nothing brings out the flavor 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, in the Poultry chapter, 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 flavored butters. Vegetarian options include Caramelized Beet Tatin with Marinated Goats' Cheese while recipes for Desserts feature a tempting Sozzled Apricot Bruschetta with Orange Liqueur Cream.

Author: Valerie Aikman-Smith
Publisher: Ryland Peters & Small
Published: 04/14/2020
Pages: 144
Binding Type: Hardcover
Weight: 1.50lbs
Size: 9.30h x 7.40w x 0.80d
ISBN: 9781788792066

About the Author
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 for Food Network TV. Her work is featured in many magazines and books, and she is the author of Salt and Pepper (ISBN: 978-1-78879-122-9), Pickled & Packed (ISBN: 978-1-84975-490-3) and Feast from the Fire (ISBN: 978-1-84975-967-0) for Ryland Peters & Small. Read more at www.valerieaikman-smith.com.


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