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The Barbecue! Bible: Over 500 Recipes |
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The Barbecue! Bible: Over 500 Recipes |
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by: Steven Raichlen
Dewey Decimal Number: 641.5784 EAN: 9781563058660 ISBN: 1563058669 Label: Workman Publishing Company Languages: Manufacturer: Workman Publishing Company Number Of Items: 1 Number Of Pages: 576 Publication Date: January 06, 1998 Publisher: Workman Publishing Company Studio: Workman Publishing Company Editorial Review: Product Description: Written by Steve, Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbecue Bible is a 556-page, over-500-recipe celebration of sizzle, smoke, and secret sauces, summer afternoon cookouts, dads in aprons, and everything we love about cooking over fire. Welcome to the fire pits of South America, home of Argentinean Veal and Chicken Kebabs, and the shoebox-size grills of Asia, with their Balinase Prawn Sats and Grilled Sweet Potatoes with Sesame Dipping Sauce. To Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina (Florentine Steak), Thai Sweet and Garlicky Pork Chops, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork. In addition there are grilled sides, grilled starters, grilled desserts. And gleaned from the hundreds of pit jockeys the author visited, the Ten Commandments of Perfect Grilling, including master recipes for cooking a perfect steak, a perfect chicken, a perfect fish, a perfect vegetable. Amazon.com Review: There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it. "Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking. To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing. But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods. But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle Related Items:
Average Rating:
 Rating:  - GiftThis was a Chrstmas gift for my son. He loves to BBQ and this was on his "Santa" list. Rating:  - Excellent recipes for international barbecue and amazing side dishesThe book has loads of good info on barbecue, but it's not limited to American mainstays like ribs and brisket. Instead, the book includes loads of meaty information from around the globe. Packed with great recipes (main dishes and sides), informative photos and illustrations, and engaging stories about the quest for the world's best eats, the international flavor of "The Barbecue Bible" makes it one of the best BBQ cookbooks I've seen. Rating: - Love to BarbecueLearned about "Barbecue University" through PBS Create Channel and had to have this book. Steven made barbecuing look so easy and fun and we found his recipes easy to follow. Looking forward to more barbecuing in the future now that we have his recipe books. Rating: - Awesome book, lots of helpful tipsI thought I was quite the grill master, until I thumbed through this book. I was doing a lot of things wrong, and not doing a lot of things I should be doing. This book has been instrumental in perfecting my grilling/bbqing/smoking knowledge and skill! I highly recommend it to anyone who uses a grill.
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