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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non)
 
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Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non) [ハードカバー]

Paul Kirk (著)

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商品の説明

内容紹介

Paul Kirk offers 175 winning recipes that impart bold, zesty flavor to every cut of meat. Kirk covers the classic American sauces - with tomatoes, mustard, sugar, or vinegar at their base - and offers up a wealth of fresh and creative brews flavored with such things as raspberries, pineapple, ginger, chile peppers, and more. In special Master Classes and elsewhere, Kirk reveals the basic building blocks of spice mixtures, rubs, marinades, bastes, and sauces. He explains how to layer them during the cooking process, so that grilled or barbecued food not only smacks of flavor, but brisket is more tender, steaks form a crispy crust, and ribs melt in the mouth.

著者について

Known in barbecue circles and beyond as The Baron of Barbecue, Paul Kirk has won dozens of regional, national, and international competitions. He lives outside of Kansas City and teaches classes around the country on saucemaking and other facets of barbecue.

Paul Kirk is the esteemed recipient of many of the barbecuing world's highest honors and has won over 400 cooking and barbecue awards, including nine World Championships. He was the champion of the American Royal Open (the world's largest barbecue contest), The American Royal Invitational, The Jack Daniel's Invitational, The World Brisket Championship, and BarbeQlossal - The World Pork Championship. Twice he won the K.C.B.S. Champion of Champions and The World Cup Barbecue Championship in Lisdoonvarna, County Clare, Ireland. Paul was also voted the "1990 Chef of the Year" by his peers in the American Culinary Federation, Greater Kansas City Chef's Association. Among his distinguished titles are CWC (Certified Working Chef), Ph.B. (Doctor of Barbecue or Philosopher of Barbecue), and Ambassador of Barbecue, Order of the Magic Mop. He is widely known as the Kansas City Baron of Barbecue and has had the title of B.S.A.S., B.S. Artist Supreme bestowed on him.

Chef Paul has taught barbecue for the last four years to students across the United States. The awards his students have won include the American Royal Open, The Jack Daniel's Invitational, The Kansas State Championship, The North Carolina, Oregon, Washington, Utah, and British Columbia Barbecue Championships, and the K.C.B.S. Championship.

Paul Kirk has trained barbecue restaurant staff for restaurants in New York, New Jersey, and the Kansas City area. He has also trained chefs for Walt Disney World.

登録情報

  • ハードカバー: 262ページ
  • 出版社: Harvard Common Pr (1997/12)
  • 言語 英語, 英語, 英語
  • ISBN-10: 1558321241
  • ISBN-13: 978-1558321243
  • 発売日： 1997/12
  • 商品パッケージの寸法: 14 x 2.6 x 22.9 cm

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Amazon.com: 5つ星のうち 4.6  68件のカスタマーレビュー
42 人中、42人の方が、｢このレビューが参考になった｣と投票しています。
5つ星のうち 5.0 This man really knows barbecue! 2000/6/23
By Michael Fletcher - (Amazon.com)
形式:ペーパーバック
This is by far my favorite barbecue sauce book on my cookbook shelf! Paul Kirk knows barbecue and how to make delicious sauce. I love his Sweet Kansas City Barbecue Sauce recipe. It has a sweet, robust flavor and a nice spicy kick. I have a favorite bottled barbecue sauce that I've bought for years, but this sauce made it seem bland in comparison! I also love his Chicken Rub recipe. I always have a batch of this ready for grilling. It's designed to season poultry, but it's great on beef and pork too! I am eager to try more of the great recipes in this book. He has recipes for rubs, mops, marinades and sauces and explains how and when to use them to create a flavor sensation every time. If you love barbecue like me, this is one book you won't want to be without.
33 人中、33人の方が、｢このレビューが参考になった｣と投票しています。
5つ星のうち 5.0 A great learning tool to enhance your Barbecue 2000/4/9
By Richard J. Bottorff - (Amazon.com)
形式:ペーパーバック
When I purcharsed this book I didn't have great expectations for its contents. However, with the credentials that Paul Kirk has I thought it might be interesting reading. I also expected it to contain 175 recipes with little or no explanation of how or why they work, oh and of course the first three chapters would be on how to start my smoker.

I admit, I was wrong! It starts with the basics and teaches you how to build from there. If you are a mustard lover this is definately a must buy. Every ingredient listed serves a purpose and he tells you why. Paul Kirk may not give you his secret recipe, but he sets you up to make your own. Oh, only the introduction covers the cooking methods so the whole book is dedicated to Barbecue Sauces. My only problem with the book is the pages should be laminated It's already getting stained. I love BBQ and this book.

24 人中、24人の方が、｢このレビューが参考になった｣と投票しています。
5つ星のうち 5.0 Excellent book for anyone who likes to barbecue! 1999/9/10
By カスタマー - (Amazon.com)
形式:ペーパーバック
I am always searching for good marinade and rub recipes. Now that I have this book, the search is over. Paul Kirk really shares his secrets on how to best season grilled/barbecued foods. I have used quite a few of these recipes already. My favorites (as well as my guest's) are Bill's beef power rub and Paul's Terriyaki marinade (using the sesame oil). Paul Kirk focuses on teaching you how to make your own marinades/rubs, etc. but offers plenty of good recipes and variations on such.

I highly recommend purchasing this book if you use your grill as much as we do.

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