The Barbecue Bible
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The Barbecue Bible

4.0 11
by Steven Raichlen
     
 

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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

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Overview

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.

Editorial Reviews

Esquire
“The most extensive collection of recipes and techniques…ever published.” –Esquire
The New Yorker
“For aspiring gourmets of the grill…there is only one book: The Barbecue! Bible” –The New Yorker
The New York Times
“The results will whisk you around the world, without ever having to leave your grill.” –The New York Times
From the Publisher
“The results will whisk you around the world, without ever having to leave your grill.” –The New York Times

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

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

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

Publisher's 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 receipes 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 horizon. (starred review)

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Product Details

ISBN-13:
9780761149439
Publisher:
Workman Publishing Company, Inc.
Publication date:
05/28/2008
Edition description:
10th Anniversary Edition
Pages:
556
Sales rank:
45,909
Product dimensions:
7.90(w) x 9.10(h) x 1.40(d)

Read an Excerpt

STEVEN RAICHLEN'S TEN COMMANMENTS OF PERFECT GRILLING

1. BE ORGANIZED
Have everything you need for grilling-the food, marinade, basting sauce, seasonings, and equipment-on hand and at grillside before you start grilling.

2. GAUGE YOUR FUEL
There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals 3 inches larger on all sides than the surface area of the food you're planning to cook. (A 22 1/2-inch grill needs one chimney's worth of coals). When cooking on a gas grill, make sure the tank is at least one-third full.

3. PREHEAT THE GRILL TO THE RIGHT TEMPERATURE
Remember: Grilling is a high-heat cooking method. In order to achieve the seared crust, charcoal flavor, and handsome grill marks associated with masterpiece grillmanship, you must cook over high heat. How high? At least 500 degrees Farenheit. Although I detail this elsewhere, it is worth repeating: when using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. After 3 seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500 degrees Farenheit); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350 degrees Farenheit.

4. KEEP IT CLEAN
There's nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you've preheated the grill and again when you're finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food, a stiff brush to finish scrubbing the grate.

5. KEEP IT LUBRICATED
Oil the grate just before placing the food on top, if necessary (some foods don't require that the grates be oiled). Spray it with oil (away from the flames), use a folded paper towel soaked with oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin.

6. TURN, DON'T STAB
The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork-unless you want to drain the flavor-rich juices onto the coals.

7. KNOW WHEN TO BASTE
Oil-and-vinegar-,citrus-, and yogurt-based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3 minutes of cooking.) When using a sugar-based barbecue sauce, apply it toward the end of cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.

8. KEEP IT COVERED
When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb, or prime rib, use the indirect method of grilling or barbecuing. Keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time.

9. GIVE IT A REST
Beef, steak, chicken-almost anything you grill-will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat.

10. NEVER DESERT YOUR POST
Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. This is not the time to answer the phone, make the salad dressing, or mix up a batch of your famous mojitos.

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What People are saying about this

Charlie Trotter
This spirited book contains recipe after mouthwatering recipe that demonstrate what food is truly about -- sensuality! I can't wait to get into the kitchen to try a few of these gems!
Chef-owner of Charlie Trotter's and author of Charlier Trotter's Seafood
Stephan Pyles
If I were preparing the menu for my last meal on earth, it would be composed of barbecue with all those marvelous "trimmings." After perusing The Barbecue! Bible, it became obvious that Steven Raichlen should be in charge of that meal.
Chef-Owner of Star Canyon and Aquaknox and author of The New Texas Cuisine
Mark Miller
The Barbecue! Bible shows you easily how to bring the most intense, interesting,and best flavors from all over the world into your backyard or kitchen.
Chef-owner of coyote cafe and Loongbar and author of Tamales

Meet the Author

Steven Raichlen is the author of How to Grill, The Barbecue! Bible®, and live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon Appétit, and he teaches sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently going into its second season); Primal Grill; and Barbecue University.

 

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