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Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too by Steven Raichlen (Paperback, 2017)

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So what's new about the new edition of Sauces?. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything. There's a focus on ingredients that weren't available (or at least widely used) in 2000, when the first edition was published - Spanish smoked paprika, Korean gojujang, and the now ubiquitous sriracha.