by Karen Adler
Pour it on! Barbecue sauces vary as much in style and flavor as the regions they come from: Kansas City, Texas, Memphis, the Carolinas, and now even Asia. But they have one think in common – each transforms barbecued meat, fish, seafood, and vegetables into downright diving eats. With this handpicked collection of over 50 classic and contemporary recipes to make at home, you’ll be sure to fill your pantry and fuel your appetite for barbecue. Be sure to check out the other books in this series: The Best Little Barbecue Cookbook, The Best Little Grilling Cookbook, and The Best Little Marinades Cookbook.
