Thread: Spice rubs from Modernist Cuisine cookbook?

On Tue, 07 Jun 2011 16:30:13 -0400, Don Wiss wrote:

> Modernist Cuisine: The Art and Science of Cooking
> http://www.amazon.com/dp/0982761007/
>
> Most of the recipes in the Modernist Cuisine require high tech equipment to
> make. But I've read that its spice rub recipes are down to earth. I'd like
> to see these recipes. Does anyone out there have this book?
>
> Don. http://paleofood.com/ (e-mail at page bottom).

I have Volume 4: Preparations and Ingredients. It doesn't discuss
them. There is no chapter in the whole series dedicated to rubs or
spices. It looks like if any, they are scattered throughout volumes 3
and 5 with the individual recipes and techniques. Just a guess
though.

-sw

On Tue, 7 Jun 2011 16:03:17 -0500, Sqwertz <[email protected]> wrote:

>I have Volume 4: Preparations and Ingredients. It doesn't discuss
>them. There is no chapter in the whole series dedicated to rubs or
>spices. It looks like if any, they are scattered throughout volumes 3
>and 5 with the individual recipes and techniques. Just a guess
>though.

This is where I read it:
http://www.nytimes.com/2011/03/09/di...pagewanted=all

"Volume 5 includes fabulous barbecue sauces and dry rubs with no unfamiliar
ingredients."

Don. http://paleofood.com/ (e-mail at page bottom).

On Tue, 07 Jun 2011 17:47:47 -0400, Don Wiss wrote:

> On Tue, 7 Jun 2011 16:03:17 -0500, Sqwertz <[email protected]> wrote:
>
>>I have Volume 4: Preparations and Ingredients. It doesn't discuss
>>them. There is no chapter in the whole series dedicated to rubs or
>>spices. It looks like if any, they are scattered throughout volumes 3
>>and 5 with the individual recipes and techniques. Just a guess
>>though.
>
> This is where I read it:
> http://www.nytimes.com/2011/03/09/di...pagewanted=all
>
> "Volume 5 includes fabulous barbecue sauces and dry rubs with no unfamiliar
> ingredients."

Volume 5 is all the "Plated Dish Recipes". A handful each of recipes
under the headings: (I've listed the ones most likely to contain dry
rubs and BBQ sauces)

Tender Cuts (6)
"Beef Rib Steak"
"Mushroom Swiss Burger"
"Autumn Harvest Pork Roast"
"Rack of Lamb w/Garlic"
Tough Cuts (8)
"Sunday Pork Belly"
"American BBQ"
Poultry (5)
"Crispy Hot Smoked Chicken"
Fish (8)
"Monkfish w/Mediteranean Flavors"
Shellfish (6)
Eggs (3)
Starches (6)
Fruits and Vegetables (6)

-sw

On Tue, 7 Jun 2011 19:26:50 -0500, Sqwertz wrote:

> On Tue, 07 Jun 2011 17:47:47 -0400, Don Wiss wrote:
>
>> On Tue, 7 Jun 2011 16:03:17 -0500, Sqwertz <[email protected]> wrote:
>>
>>>I have Volume 4: Preparations and Ingredients. It doesn't discuss
>>>them. There is no chapter in the whole series dedicated to rubs or
>>>spices. It looks like if any, they are scattered throughout volumes 3
>>>and 5 with the individual recipes and techniques. Just a guess
>>>though.
>>
>> This is where I read it:
>> http://www.nytimes.com/2011/03/09/di...pagewanted=all
>>
>> "Volume 5 includes fabulous barbecue sauces and dry rubs with no unfamiliar
>> ingredients."
>
> Volume 5 is all the "Plated Dish Recipes". A handful each of recipes
> under the headings: (I've listed the ones most likely to contain dry
> rubs and BBQ sauces)

Or I could just point you to the table of contents, duh.

http://modernistcuisine.com/about-mo...e-of-contents/

-sw