Presents recipes for marinades, sauces, glazes, salsas, relishes, and jellies which can be used either to prepare foods for grilling or for dipping, along with advice on grilling basics and techniques.Title: Soaked, Slathered, and SeasonedAuthor: Karmel, ElizabethPublisher: John Wiley & Sons IncPublication Date: 2009/04/27Number of Pages: 344Binding Type: PAPERBACKLibrary of Congress: 2008024104
