Product Description

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.

Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.

And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

Product Details

• Amazon Sales Rank: #1435 in Books
• Brand: Workman Press
• Published on: 2008-05-28
• Original language: English
• Number of items: 1
• Binding: Paperback
• 556 pages

Amazon.com Review
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.

Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.

And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

Featured Recipes from The Barbecue! Bible

Pancetta Grilled Figs

Lamb and Eggplant Kebabs

Lemon-Ginger Crème Brûlée

From Publishers Weekly
The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice; High-Flavor Low-Fat Cooking) doesn't begin to convey the international scope of the nearly 500 grilling recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to accompany grilled food (try a Smoky Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean Sesame-Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for American tastes with sirloin rather than beef heart). Raichlen's blendings of tastes and traditions are exemplified in Argentinian Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes. Revered American traditions are captured with such recipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. Sesame Spinach is a favorite dish from Japan, and A Different Greek Salad takes its zip from romaine and dill. This will be a must-have collection for any home cook hoping to expand his or her grilling horizons.
Copyright 1998 Reed Business Information, Inc.

Review
“For aspiring gourmets of the grill…there is only one book: The Barbecue! Bible” –The New Yorker (The New Yorker )

“The most extensive collection of recipes and techniques…ever published.” –Esquire (Esquire )

“The results will whisk you around the world, without ever having to leave your grill.” –The New York Times (The New York Times )

For aspiring gourmets of the grillthere is only one book: The Barbecue! Bible The New Yorker (The New Yorker )

The most extensive collection of recipes and techniquesever published. Esquire (Esquire )

The results will whisk you around the world, without ever having to leave your grill. The New York Times (The New York Times )

Customer Reviews

lives up to its name
Among the hosts of books out there claiming to be some kind of bible or another, The Barbecue Bible, by James-Beard-winning author Steven Raichlen is one that lives up to the name. The product of years of travel--over 150,000 miles through five continents--this phonebook-thick study of fire-cooked foods is part travel diary, part history book, part cookbook, and part anthropological study. Notwithstanding the difficulty in defining exactly what cooking styles the term "barbeque" encompases, (the author uses the broadest definition) this book is primarily about grilling. Packed with over 500 recipes including sauces, rubs, side dishes, desserts and exotic drinks from around the world, Raichlen's first hand experience and pithy, "how to" lessons on technique make for easy preparation and a thoroughly interesting read. Covering nearly every posible style imagianble--from Jamaican Jerk to Indonesian Saté to North Carolina pulled pork--you'll find yourself skimming the recipes for content alone. But then, how many cook books feature recipes that begin with phrases like "The Berbers are a rugged, rug-weaving people who live in Morocco's Atlas Mountains" (when introducing a Berber marinade). The layout is clean and easy to follow, with minimal reliance on photographs, so you won't find the standard "prettier than I could ever make at home" images you see in most cookbooks. The relatively few photos that are used serve to connect recipes and techniques to there cultural origins--like images of a real South American pit barbeque, or a North African market. In all, this startlingly comprehensive book offers a wealth of knowledge and is a must have for anyone interested in improving their flare on the grill.

Impress your friends
I live near the ballpark and before games people come over for BBQs. I got this book as a present and I can't give it enough accolades. Everything that I have tried in it has gotten me rave reviews. The first recipe scared me because the maranade looked like this green scary stuff, but after cooking the Jamaican Jerk Pork it was gone in ten minutes and they were asking for more. This book has more than just great dishes like the Steak from Hell and the Bulgarian Burgers (which are excellent and suguest you try), but it has a plethora of tremendous sauces and dips from the miso sauce for the eggplants to the Oxsana guacamole. I never really cooked vegetables on the grill before this but now I do all sorts of things. The recipes are easy to follow too because I'm a single guy and have no clue on cooking. This is definitely a necessity for anyone who BBQs.

Barbecue around the world
I received this book as a Christmas gift from my husband, and it is one of my favorite cookbooks! It has everything from appetizers, drinks, salads, main dishes and even desserts! My absolute favorite dish is the Grilled Pork with Fiery Salsa. It takes a bit of work, but the results are worth it! If you don't like your salsa so fiery-use a chile such as jalapeno instead of the habarenos as the recipe suggests-we have tried it both ways, and it turns out great everytime! (We are fire eaters though). The North Carolina Vinegar Sauce is just as good as I have had in the Carolinas. The variety of barbecue sauce recipes is an appealing part of this book as well. Many recipes are preceded by little vignettes about their origin-it is a combination travel book as well as a cookbook. With this book your taste buds can go from Jakarta to Greece and on to Morocco in one week if you wish. I highly recommend this to anyone who loves to cook, eat or just read about the different foods of the world.