Any nation with a love for grilling loves to use marinades and rubs. Both enhance the flavour of foods, tenderize them and make them more palatable.
Any mixture of ground spices made for the purpose of being rubbed on food before cooking is called a rub. The spice forms a coat on the food, and marinates it over time.
Rubs are effective for dry heat cooking (grilling or baking). They are best used on meat and fish.
Some rub recipes include breadcrumbs, of which there are two types, mie de pain (only the white part of the bread is used) and standard, which includes the crust.
The book provides several recipes of rubs, marinades, sauces and glazes.
The author is passionate and adventurous since childhood, he worked with famous American chefs.
The photography of this unique and very informative book is exemplary.
The chapters are; rubs, marinades, sauces, glazes, and pestos.