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S u dd flavor, t xtur , m tn , v t , nd eye appeal t a dish. They h l ull t g th r th v r u elements f a plate nd make t wh l . Sauces add ntr t ng r complimentary f v r and l r to a l t thereby keeping the d h nt r t ng nd appealing thr ugh ut th d n ng x r n . Tr n f rm m t nd seafood, vegetables and desserts into w rld- l barbecue with th fl v r f und t n , w t and dry, th t g v gr ll d food t h r t r, r n l t , depth, and soul. Chile-fired rub , tru marinades, buttery bastes, pack-a-wallop u , lu m . l t r , mb l , nd hutn t this book's recipes dr w n irresistible Thai, Mexican, Ind n, C jun, J m n, It l n, and Fr n h cuisines, plus th big fl v r bu ld ng blocks fr m Am r ' barbecue b lt.

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