Title:	Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
	Author:	Steven Raichlen
	Published:	May 2, 2017, Workman Publishing
	No. of Pages:	352
	Cover Price:	$17.95 Paperback

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Steven Raichlen, the undisputed grilling guru, has released a cookbook that contains every possible seasoning, including rubs, marinades, sauces, dips, butters, etc. for grilling and smoking. So many people have favorite meats, poultry, fish and seafood, and vegetables that they love to grill or smoke, but the same-old, same-old seasonings tend to make for boring meals. This excellent cookbook will change it all. There are several barbecue sauces – with both American and International flavors to use on everything people may want to grill. The varieties of rubs and marinades make it so you can grill every day of the year without duplicating the same flavors. The problem is that the recipes turn out so good, you’ll definitely want to do repeats often.

While most of the recipes are for the sauces, rubs, and marinades, there are also several great recipes for using them on foods. A favorite is spice-grilled Pineapple which utilizes what Raichlen calls a Dessert Rub; Yum! Another good one is Puerto Rican Pig Powder, which is essentially homemade Sazon – homemade is always better, of course. There are rubs, marinades, and sauces from all over the world; most are quite easy, so the recipes are suitable for beginning cooks. Love jerky? Raichlen’s recipe is excellent (I used beef instead of venison, since our family doesn’t hunt). The Smoky Marinated Pork Tenderloin is amazing, and cooks on the grill in less than 20 minutes. While there are no pictures of the sauces, rubs, and marinades, there are beautiful pictures of the most of the dishes which utilize them.

This book has a recipe for Lemon Pepper; it’s much better than the store-bought kind since it’s made with freshly ground peppercorns. There is also a recipe for homemade ketchup that is quite easy and absolutely fabulous. Monkey Gland Sauce, a specialty of South Africa, is even included in the book; most Americans haven’t heard of the sauce, but it is delicious on hamburgers and grilled meats (there is no actual monkey in the list of ingredients). Raichlen’s version is slightly different than the one I have served in the past, but is equally good.

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too is a veritable bible for those who want new and innovative sauces as well as classic favorites. It is highly recommended for anyone who wants to serve a variety of flavors and exciting dishes.

Special thanks to NetGalley for supplying a review copy of this book.