Random House LLC
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The Best Little Marinades Cookbook (Best Little Cookbooks) Kindle Edition
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More About the Author
Karen is President/Owner of Pig Out Publications, Inc. a wholesaler of BBQ & grill cookbooks (over 275 titles). Adler is author of 13 cookbooks with 9 titles on the subject of barbecue. Her most recent book is Everything Wild Game Cookbook under the pseudonym of Karen Eagle Visit her website to see all the books that Pig Out offers: www.pigoutpublications.com
Karen's love for cooking began when she married her husband, Dick Adler. Dick is an avid sportsman and hunter. He and Karen hunt upland game birds; fly-fish for trout, and deep sea fish for the catch of the region. With a supply of wild game and fish in their two large freezers, Karen became an excellent game cook through trial and error and sharing recipes with other hunters and their wives.
As a traveling culinary instructor, Karen specializes in outdoor cooking. She has taught cooking classes at Halls-Kansas City, Quincy Steamboat Cooking School in Quincy IL, Dorothy Lane-Dayton OH, KitchenArt-West LaFayette IN, Byerly's-Minneapolis MN, Texas' Central Market Cooking Schools, Marshall Field's Culinary Studio in Chicago, Viking Culinary Centers, The Kansas City Restaurant Association, Cooks of Crocus Hill in St. Paul MN, and The Cleveland RibsFest. Karen teaches classes on American barbecue & grilling, game cookery, and international classes including French and Italian with emphasis on Provencal and Mediterranean cooking.
She has been a celebrity guest chef at the Seattle Grillfest-2002, Charlie Trotter's To Go-Chicago, The American Royal Barbecue Cooking stage-2003, and Traverse City Epicurean Event guest chef and instructor-2004, Food Fair in Bismark ND 2005, Wegmans Food Festival in Allentown PA 2005, Blues & BBQ at Silver Dollar City 2006, and Copia in 2007.
Adler's writing career includes articles in Barbecue Today, Hearth Patio & BBQ Magazine, Cooking Pleasures, Great Grilling, St. Louis Post-Dispatch, and Cooking Club of America/North American Group. She and Judith currently write a bi-monthly BBQ Queen column in Backyard Living magazine.
She has been a spokesperson for the National Catfish Institute.
Karen & Judith were featured in the Kansas City Star summer grill article ' 2004 and 2005, Food & Wine June 2005, and in USA Today-Summer 2004 and Summer 2006. Bon Appetite magazine featured a BBQ Queen recipe in Summer 2006. Southern Living Magazine included them in their November 2006 Thanksgiving issue, too. She and Judith are featured in the June 2004 issue of Midwest Living Magazine, June 2003 issues of Gourmet Magazine and Mary Engelbreit Home Companion. Their cookbook Fish & Shellfish Grilled & Smoked was chosen one of the best BBQ 'reads' for the summer of 2003 by Joan Brunskill, Associated Press Writer. And both she and Judith appeared via satellite TV featuring their Fish & Shellfish Grilled & Smoked cookbook with grilled catfish recipes in May 2003. Karen has appeared on Better Homes & Garden TV and the DIY Network with Judith Fertig as the BBQ Queens.
Karen is past-president of Les Dames D'Escoffier Kansas City Chapter, International Association of Culinary Professionals, Hearth Patio & BBQ Association, and founder of the Que (BBQ) Queens. She is past Vice-President of the National Barbecue Association and was the founder and chairman of their Awards of Excellence. She has also judged the Awards Competition 2002 of the Association of Food Journalists, Inc. As a member of the Kansas City Barbeque Society, Adler holds the honorary degree of Masters in Barbecue and Ph.B. from the Greasehouse University!
Top Customer Reviews
Thank you for reading...Happy Shopping.
I like how each recipe suggests what meats to use for each marinade or rub and how much of the marinade or rub is made for the recipe, ex: makes 2 cups. It also states how long the marinade or rub mixtures will last and how to store them.
Some of the recipes say how long to marinate the meats and some don't. Some are 30 minutes and some are overnight. How long do you marinate the meats where the recipes do not say? None of the recipes say how to cook the meat. Of course, that probably depends on what meat you have. After all, this is a book of marinades and not a cookbook.
I gave 3 stars because I expected the recipes to have basic ingredients. I did not want to go to the store to buy strange things. Almost every recipe has an ingredient that I do not have or I have never heard of before. I guess I do not have the average stocked pantry.
Examples: cilantro, rice wine vinegar, tahini, hoisin sauce, tamarind juice - this is only the first three recipes! I can go on ... coconut milk, fish sauce, mint leaves, coriander, Szechuan sauce, marjoram, anise, mace, dried lavender flowers, wasabi paste and more. What are these things? I live in a small town and I don't think my local store will carry these items.
The recipes look like they will be easy to make and tasty. I have not tried any yet because I have to buy most of the ingredients first, which I probably will not do. I will pass this book onto to someone else.
I am new to marinades and rubs. I do not think this is a good book for beginners, hence the 3 stars.
Most Recent Customer Reviews
Handy to have available if you are looking for different tastes.Published 3 months ago by Larry Busino
its a excellent book, it doesn't take time to deliver. be patient and you will enjoy this great bbq bookPublished 13 months ago by JAIME LARA
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