Product Description

Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible."

Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.

Product Details

• Amazon Sales Rank: #2492 in Books
• Brand: Workman Press
• Published on: 2001-05-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 498 pages

From Publishers Weekly
The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled CrŠme Br–l‚e. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven‡al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.

Copyright 2001 Cahners Business Information, Inc.

Review
"...detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." -- The New York Times

"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors..." -- Los Angeles Times

"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." -- The Wall Street Journal

"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect..." -- Family Circle

"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill." -- Fine Cooking

"With more than 1,000 full-color photos to show you every step... this book can turn anyone into a grill master." -- Good Housekeeping

Review
"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever...and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!"
—Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food

Customer Reviews

Outstanding book, with something for almost everyone.
At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved).

The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.

And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.

One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).

The PERFECT reference guide for grilling
_____The book's greatest feature is its completeness. Raichlen covers all aspects of grilling:

1: Types of grills - Raichlen discusses the basics on gas grills, charcoal grills, hibachis, tuscan grills, smokers, you name it.

2: How to set everything up - I learned how to probperly light coals, clean and oil the grate, and test for proper temperature.

3: Recipes! - From steak to ribs to chicken, and even lobster and vegetables, Raichlen provides detailed instructions on how to cook just about anything on the grill. Plus, he even has quite a few recipes for rubs and sauces.

4: Everything else - Essential accessories, tips, and how to be a flamboyant griller can be found here.

_____In addition, the book is easy to read and logically outlined; you won't need to flip through trying to find specific information - you can find it easily once you know the layout.

_____I thought I was already an expert griller, but this book taught me A LOT of stuff, stuff that every griller should know. BUY IT!!

All about technique
What the Barbecue Bible! was to inspiration, How to Grill is to technique. Written around 100+ grilling and barbecue techniques this book provides the Backyard Barbecue Chef with an arsenal capable of cooking just about any cut of meat to perfection. In his conversational style the author takes the reader through the process of selecting and preparing the meat, using rubs and marinades and best applying fire to food. After reading this book you will have the ability and knowledge to treat each cut of meat with a cooking technique that will best enhance the natural traits of the food.

Be warned that this book is a little biased toward the charcoal grill, but most of the recipes can be done on a gas grill if that is your taste. In addition it is primarily a book about grilling. The author only touches on advanced cooking techniques such as barbecuing and smoking. He does however treat rotisserie grilling very thoroughly. The section on materials is short but does provide the basic information you will need to know before cooking outdoors.

All told this book is an excellent guide to the fine art of grilling. It is an essential reference manual for both the beginner and advanced cook.