Spice rub the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper as in steak au poivre. Spice rubs can also have ingredients such as herbs, crushed garlic or oil added to make a paste. Less common ingredients can include coffee beans. Spice rubs are mainly used for preparing meats and fish. There are many different recipes for rubs and most of them are targeted towards a specific kind of food. The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture
Coq au vin long before that. A somewhat similar recipe, "poulet au vin blanc", appeared in an 1864 cookbook. Julia Child included "coq au vin" in her 1961 cookbook "Mastering the Art of French Cooking", and she prepared it twice on the PBS cooking show "The French Chef." This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. Although the word ""coq"" in French means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most modern "coq au vin" recipes