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 barbecue master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavoring to make the most of all your favorite foods (ribs, burgers, steaks, poultry, seafood, vegetables, and fruit)!
Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue, sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos! 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.
If you only owned one cookbook, Elizabeth Karmel would recommend her first cookbook, Taming the Flame. It’s her love letter to grilling and barbecue, and because she grew up in the South, it has a Southern flavor mixed into a global palate.
Elizabeth Karmel says, let them eat cake … and steak! In this unique cookbook, she shares more than 100 recipes that scream to be made, paired, and eaten with joy. How about a Cowboy Steak with Whiskey Butter followed by a Whiskey Buttermilk Bundt Cake? Or a Porterhouse for Two with Mother’s Freshly Grated Coconut Cake? Or mix and match yourself. Maybe a Classic Key Lime Cheesecake?