The Ultimate Barbecue Sauce Cookbook: Your Guide to the Best Sauces, Rubs, Sops, Mops, and Marinades [Hardcover]

Jim Auchmutey (Author), Susan Puckett (Author)

Book Description

Publication Date: October 25, 2001

This cookbook, the first dedicated exclusively to barbecue sauce, inludes one hundred recipes from cook-off champions, chefs, celebrities, famous barbecue joints, and other barbecue fanatics.

Editorial Reviews

Review

Over seventy recipes present a variety of barbecue sauces, gathering the results of cook-off champions, chefs, and individuals who have produced award-winners. Other cookbooks feature marinades; but this focus on barbecue sauces packs in a range of diverse, delightful sauces. -- Midwest Book Review

Product Details

• Hardcover: 160 pages
• Publisher: Taylor Trade Publishing; 1st ed edition (October 25, 2001)
• Language: English
• ISBN-10: 1563522012
• ISBN-13: 978-1563522017
• Product Dimensions: 7.3 x 6.8 x 0.8 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #874,260 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Excellent Resource for grilling, May 15, 2000

By A Customer

This review is from: The Ultimate Barbecue Sauce Cookbook: Your Guide to the Best Sauces, Rubs, Sops, Mops, and Marinades (Hardcover)

I've had the book for over 4 years and absolutely LOVE it. I think I've tried about every sauce and rub in the book and would be hard pressed to say that there is one that I DONT like. The little expose' about each of the sauces and rubs is great as well.

13 of 17 people found the following review helpful:

1.0 out of 5 stars Forget This, July 11, 2001

By 

jerry i h (Berkeley, CA USA) - See all my reviews

Amazon Verified Purchase

This review is from: The Ultimate Barbecue Sauce Cookbook: Your Guide to the Best Sauces, Rubs, Sops, Mops, and Marinades (Hardcover)

In spite of its name, there is nothing "ultimate" about this small, hard-back book. It is a marginal collection of (by my count) 106 recipes. The main problem is its copyright date: 1995. Most of the recipes are trendy ones that were hot properties during the cookbook heydays of the early nineties. The authors explicitly admit this with words such as "creative" and "frou-frou". This is not necessarily a bad thing, but it does mean that this book is now obsolete.

Here is how the recipe count breaks down: 19 old fashioned, american sauces, 19 fruit based sauces, 17 odd-ball sauces, 18 international sauces, 16 sauces for stuff besides beef and pork, and 17 rubs.

Here you can find some of the worst recipes I have ever seen in print (I will spare you the gory details). At the end there is a short section that lists 50 bottled sauces that the authors have supposedly sampled. The comments are too brief, long on cute phrases and short on solid opinions.

This volume suffers from graphics that are way too "frou-frou", and anecdotes that are even worse. I do not fault the lack of pictures, but it does seem as if more money went into the binding and the nice dust jacket than in the visual presentation of the pages.

The nicest thing I can think of to say is that it might make a good gift for someone who might be interested in good "Q".

2 of 2 people found the following review helpful:

5.0 out of 5 stars Get Saucy!, July 25, 2005

By 

dlvaughn (Spokane Wa) - See all my reviews

This review is from: The Ultimate Barbecue Sauce Cookbook: Your Guide to the Best Sauces, Rubs, Sops, Mops, and Marinades (Hardcover)

This is a great book properly titled...it is the ultimate book on every sauce bbq! The recipes are varied from all over the USA which I found fascinating. Different parts of the country like different (very different) bbq. I appreciated the author's contribution to defining the differences between sops, mops, rubs, and sauces as well as to why regional preferences exist. Yet, with all this wonderful information and great recipes, it's not a hard read at all. Most of the recipes can be made by just about anyone. It's a favorite of mine.