Barbecue Sauces, Rubs, and Marinades, 2nd ed. - Steven Raichlen

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So what's new about the new edition of Sauces? Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke.
And this edition now features full colour photographs throughout..
All headnotes, boxes and essays will be updated.
And there will be 25 new recipes (out of a total of 200 recipes) that show how to use the Sauces and rubs, including Spanish Pulled Pork, Korea Town Brisket, and a Grilled BLT with Sriracha Mayonnaise.
Cutting edge new techniques are highlighted, such as spray sauces, board sauces, and after marinades.
There's a focus on ingredients that weren't available (or at least widely used) in 2000, when the first edition was published - Spanish smoked paprika, Korean gojujang, and the now ubiquitous sriracha.
The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything.
So what's new about the new edition of Sauces? Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke