Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Buy Used
+ $3.99 shipping
Used: Good | Details
Sold by Best-Book-Depot
Condition: Used: Good
Comment: Used book at great price. Maybe Ex-lib, may have wear or marking, may not contain supplement such as CD. Prompt shipping and great customer service.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill Paperback – Bargain Price, April 27, 2009

4.8 out of 5 stars 34 customer reviews

See all 3 formats and editions Hide other formats and editions
New from Used from
Paperback, Bargain Price, April 27, 2009
$7.24 $3.05

This is a bargain book and quantities are limited. Bargain books are new but could include a small mark from the publisher and an Amazon.com price sticker identifying them as such. Details

Weber's New American Barbecue(TM): A Modern Spin on the Classics by Jamie Purviance
New from Weber Grill
From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue. Learn more
click to open popover

Special Offers and Product Promotions

Editorial Reviews

Amazon.com Review

Product Description

"Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."
Steven Raichlen, author of The Barbecue! Bible and How to Grill

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 BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods—ribs, burgers, steaks, poultry, seafood, vegetables, and fruit—really, anything you can cook with fire and smoke!

Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). 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.

Recipe Excerpts from Soaked, Slathered, and Seasoned

Jack and Diane Steak with Whiskey Butter

Bahama Mama Marinade

Irene’s Hot Pepper Jelly

From Publishers Weekly

As the legend goes, Eskimos have 500 words for snow. Certainly, Southern chefs that are worth their salt should know about that many synonyms for sauce. Thus it is with Karmel (Taming the Flame), executive chef of Hill Country, that great bastion for brisket in New York City. She steps up to the plate with 400 recipes covering marinades, brines, glazes, salsas, rubs, vinaigrettes, relishes, pestos and the occasional ketchup. Her choice of ingredients runs the pop cultural gamut from cherry Coke in a sweet cherry cola barbecue sauce to bourbon in her Jack Daniel's steak sauce to coffee in a cocoa-espresso-black pepper rub. There's a coating for anything one would care to grill, like an apple cider brine for pork or soy-ginger wasabi butter for seafood. Karmel's commentaries, which preface each recipe, reflect the broad scope of her culinary life. But she perhaps shares a little too much information as to the origins of I Think My Pig Is Sexy marinade, and her many travel exploits come off a bit like a brag, raving over a mushroom quesadilla she had on the Mexican Riviera and the sashimi with hibiscus salt she discovered in Tokyo. Her most brilliant move is her quietest, a minimalist chart entitled, Make Your Own Barbecue Rub which lets you mix and match from lists of salts, sugars, peppers and spices. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

  • Paperback: 352 pages
  • Publisher: Wiley (April 27, 2009)
  • Language: English
  • ISBN-10: 0470186488
  • ASIN: B0031569SS
  • Product Dimensions: 6 x 0.8 x 8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #5,052,509 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
There are several books that I consider essential for the outdoor chef. Among them are the Jamie Purviance/Weber quartet. For reasons set forth below, I add this book, and Ms. Karmel's "Taming ther Flame" to my shelf of "must haves".

What makes this an "essential book"?

First, it is unique; almost all grilling books have some recipies for rubs, mops and sauces, but this book is dedicated to them. In my opinion, it is these items that make or break what comes off the grill.

Second, the recipies are simple and easy to follow, yet the ones I have tried produce real "flavor bombs". They are intense, yet well integrated into the dish they go with. They support rather than overwhelm.

Third, the book is a teaching tool. Even the experienced chef will learn new techniques, and aquire new and useful information. For example, I learned asbout the differences in paprikas, and why different ones are preferred over others. Where I live, paprika is generic in the market, so learning about the differences, and going online to get them, produced improved results.

Fourth, and most important for most of us, it enables us to put more consistantly well flavored food in front of family and friends. Using this book has enabled me to improve much of what I cook, and I have been at the grill for a whole bunch of years.

My older son got this for me as a Christmas gift, when I was two weeks post hip replacement; I think he thought that it was time for the old man to get back to the essentials. Well, his ploy worked! We moved some snow to get at the grills and I started using these recipies. It's been a whole lot of fun!

There's one other plus, and I'm old enough to mention it without being called sexist: Ms Karmel is kind of cute.

If producing consistantly high quality food from the grill is your thing, I recommend this book to you without reservation. You'll find yourself using it a lot!
1 Comment 13 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
Elizabeth Karmel did it again! I loved her first book on grilling but this one is a slam dunk! It gives you all the basics of grilling and then every way you could possibly marinade, brine, sauce and spice up your grilled food. I couldn't wait to try the Pernod Brine for Salmon, what a cool idea. It was amazing! There are about 20 brines, you can even make your own pastrami brine! The butters are awesome too. For all courses, sweet and savory, on the grill, this is the only book you need (and its not big and cumbersome). I'M FIRED UP!
Comment 12 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
After getting this book I paged through it and immediately started thinking about ways to spice up my cooking. I am an avid griller and also enjoy smoking food and am always looking for new ways to marinade meat. I have been following Elizabeth for a long time and this book really takes the cake as far as her cookbooks go. I know it will get a lot of use. Not only does she make it simple to make greek chicken or incredible lamb chops, she gives you a map on how to make your own tastes translate into successful new dishes.

I would have to say that it is the ultimate kitchen reference for anyone who loves or even just likes to cook. In a matter of moments you can enjoy all the tips and tricks that it seems like the author has learned from all the friends she has made over the years. Buy this book, you will actually use it!
Comment 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
Because if you do, you will never get it back. I am on my third copy now, because my freinds keep "forgetting" to return the copy I lent them.

First, page through the book. Second, spend the next hour trying to decide what you want to make first!! I have used recipes from this book at least twice a week since I received it in early May. Everytime, the finished product has been a great success.

Easy to understand that I have been a huge fan of Elizabeth's for quite some time now. Her recipes are at the same time inventive and straight forward. This latest book has easily become my bible for upping the ante for every BBQ I host or attend.

The added bonus is the story line behind the recipes. Makes reading a cookbook fun.

This is a definate must have addition to Elizabeth's other books, Taming The Flame and Pizza On The Grill
Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
You'll want to cook your way through this entire book. Filled with classic favorites and dozens flavorful twists, it's sure to become an oft-used part of your cooking arsenal. From brines and marinades to rubs and sauces, Elizabeth Karmel expertly and deliciously covers it all--and then some. I'm honored that a few of my recipes are included, too! Recipes run the gamut from vegetables to all cuts of meat and for both grilling and barbecue. This book is a must for people serious about cooking with fire.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I bought a copy of this book when I stumbled on it here on Amazon, having never seen it before and knowing little about it. It did not take long at all to realize that this is the most useful book on grilling I have ever seen.

The subtitle of this book says it all concisely: "A Complete Guide to Flavoring Food for the Grill". This is not a how-to book on grilling. Rather, it is more of a guide on flavoring food. There are a few complete recipes with step-by-step instructions (such as Pork Tenderloin with Mustard-Molasses Glaze) but the large majority of the content is formulas for flavoring foods on the grill.

The formulas are broken up logically by type, as follows: Marinades, Brines, Sauces, Glazes, Mops, Sauces/Relishes/Jellies, Sweet Sauces, Rubs/Spice Blends, Vinaigrettes, Butters, Pestos/Tapenades and finally Dipping Sauces. There is a wide variance in the combinations of flavors that the author uses to create her formulas, so there is something for everyone and there's a recipe for any conceivable food for grilling. The author also includes a short list of what foods will benefit with each formula, which is a great help in narrowing down which to use when the decision may otherwise be difficult.

I have not tried a lot of the formulas but I have tried a few of them for specific dishes where I wanted "something different" and so far every one I have tried has been a huge success with my family. As a result I tend to reach for this book before I go after any of the other grilling books I own.

This is a great book for anyone wanting to really master flavorful grilling. It is not an in-depth study on the art of grilling and it covers only the most basic grilling techniques, but with the basics in hand anyone can create wonderful, flavorful grilled foods using the formulas provided in this book.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews