Ebook The Barbecue! Bible, by Steven Raichlen
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The Barbecue! Bible, by Steven Raichlen
Ebook The Barbecue! Bible, by Steven Raichlen
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Review
“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
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From the Back Cover
From “America’s master griller” (Esquire), here’s the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
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Product details
Paperback: 556 pages
Publisher: Workman Publishing Company; 2 New Anv edition (May 28, 2008)
Language: English
ISBN-10: 0761149430
ISBN-13: 978-0761149439
Product Dimensions:
8 x 1.2 x 9 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
448 customer reviews
Amazon Best Sellers Rank:
#18,411 in Books (See Top 100 in Books)
This is a wonderful resource for the barbecue chef, whether you are just getting started, or looking to refine your skills. I had not read the original, and am so glad someone gifted me this one. It's a real gem!One disclaimer: I have not actually tried any of these recipes or barbecued according to the instructions given here. Not yet. I live in Seattle, and it is still monsoon season here. We often have a cold, rainy 4th of July. But soon it will be warm enough to dive in. In the meanwhile, though, I have been reading, checking the format, and eying his ideas.The most obviously appealing factor here is accessibility. The instructions, headings, chapters, and graphics all make it very easy to find exactly what you want to know...because although I am entirely capable of reading all 500+ pages of this tome, most of you will choose to flip through it for something in particular.One question I came away with regards the practice of soaking hardwood if it is being used to smoke the food. I have read elsewhere that this is not a good practice, but this writer advises it. I will probably try it both ways and see which works better for me.Back in the 1960s and 1970s, it was a common practice for mothers to rule the kitchen and fathers the barbecue; thus, at my mother's side, I learned everything from how to make flaky pie crust, to cooking main dishes and use leftovers wisely. (In those days, we had no microwaves, few palatable frozen foods, and so cooking was not a hobby or even an option; someone had to know how!)But the barbecue was this thing done by men, and so I wandered out to the barbecue when it was time to be served a burger or more often, the incredible salmon my folks and the neighbors caught on weekend fishing trips. Oysters shyly opened their shells when ready to be gulped down; everything on the grill appeared by magic, almost. I paid no attention whatsoever to how any of it was done. And during my first marriage, it was pretty much the same. There's the barbecue; here's some meat and buns; let me know if you need anything from the store. I turned back to the kitchen (where women go) to make a big fruit salad or boil corn.Reel forward another dozen years. I have married an immigrant who is not even slightly amused at the notion that he should barbecue anything, ever. I tried handing him the meat and buns and pointing at the barbecue, and he gave them right back to me. I explained that I actually did not know how to barbecue; neither did he, and furthermore, if I wanted to eat barbecue, I'd better learn. And so I began as most novices do, squirting hideous petrochemicals onto charcoal and newspaper, and producing indifferent (but barbecued!) burgers and dogs.Over the years our eating habits have evolved. I don't eat much meat anymore, and was interested to see the cedar plank salmon cooking method laid out here. I will try it. I have had moderate success in wrapping salmon in foil, but I am always interested in new things. I was delighted by the number of vegetable oriented dishes provided, if a bit frustrated by the vast amounts of olive oil recommended. Yes, I know, a barbecue will dry vegies out if they aren't lubricated, but all the work losing weight is undone if one has to drown the mushrooms, tomatoes, and eggplant in the very most artery clogging oil that exists. I may try substituting a little sesame oil or a dash of soy sauce; we'll see. But there are so many great looking recipes here that I can't wait to get started!One of the joys the barbecue provides is the capacity to eat well and save money. My family is not cheerful when they see the cheap cuts of meat I grew up on, and leftovers? Not even. Here are some great ideas for slow-cooking and smoking meats in ways that nobody could walk away from. Although one has to buy charcoal, more money is saved by not using the cooking unit in the house and the energy it requires not only to cook, but to rid the house of all that heat! City dwellers don't have summer kitchens as rural folk used to do, but the barbecue on the deck is a fine substitute.If you don't own a barbecue, read the author's suggestions before you make your purchase. He does not try to sell you on a particular make or type, but does offer salient considerations that should go into your decision if you aren't absolutely sure which type you want.Summer comes late here, but the sun peeks out here and there even in May, and I will be watching for my first wonderful opportunity to try indirect heat and smoking for the first time. Meanwhile, I can enjoy that barbecue experience vicariously by continuing to check out new recipes and put sticky notes on the most interesting pages.A great gift for Mother's Day or Father's Day, depending on who does the grilling at your house!
Very informative book. My husbands grilling skills increased 100% after reading through this book. He says it's top notch for teaching techniques and the only downfall is that some of the recipes have ingredients that are not readily available (though they sound delicious!). Of course it has a huge selection of meat recipes but it also has a decent vegetarian and vegetable side section, which I appreciate. The author also included a chapter dedicated to drinks (soft and hard) and suggested food parings.
If you are at all looking to get better at grilling or smoking, this book is a must read. Even if you are looking to buy a new grill, read this first. I though I knew a lot about grill. Then I read this. WOW! Was I ignorant. Not anymore.
This is a great book for anyone getting started with outdoor cooking. Easy to read, straightforward, and pretty much foolproof recipes and techniques. A great manual to hand to your kids when teaching them how to get started on the grill and backyard BBQ'ing. They'll learn the right way, and not develop a lot of bad habits (That's right, I'm looking at you, smash-the-burger-on-the-grill-to-make-the-flames-shoot-up guy!) As your skillset grows, you'll probably find yourself reaching for other books more frequently.
Now before I start...yes, some "purists" are going to chime in that its mostly grilling and not "barbeque." Don't care...most of us understand what most people mean when they say "barbeque" anyway. Moving on...This is a great book. I had a previous edition and gave it away. (I do stuff like that.) It's especially good if you're looking to broaden your horizons and move beyond an occasional burger, grilled steak or ubiquitous boneless skinless chicken breast. Not that those can't be great...but one can master those in a couple weekends.OTOH...if you're the type that wants to explore the culinary world: it's worth checking out. Want something from China? Or Southeast Asia? Or the Middle East? Or the Mediterranean? It's covered. Add in some Caribbean & South American flavours and there's a whole lot to explore. And he didn't skip the regional flavours of the U.S. either.I've given a few of these away (mostly the older addition) and they've all been well received. That said, if the culinary taste buds strictly stop at "meat & potatoes," this is not the book for that. This is for the person that wants a steak on one night, some jerk chicken another night, and something from Africa or Asia the next.
Well written and easy to follw.
Great book for recipes for "barbeque" and grilling. Well written, easy to read and understand.Because I am new to using a smoker and true barbeque I was hoping for a little more "how to" instructions. With that said, I love the book and would recommend it to anyone for the recipes and tips.I used Steve Raichlen's simple recipe for barbequing short ribs (Memphis Style rub, pg. 194) and took a shot using my limited knowledge of how to smoke ribs. They came out fantastic! All the shows I have watched say you learn with experience, I believe it. I can't wait to try more of his recipes for pork, beef, chicken and some of the more exotic meats!
Steven Raichlen is the BBQ King, imho.....his vast knowledge of all things grillable and all grills is invaluable. Recipes are easy to follow and the addition of sauces, sides and desserts is wonderful! I'm not a very knowledgeable person as far as BBQ skills, but I have every confidence that this book is going to teach me and I'm gonna be great lol! P.S. his show is awesome, too! I learn something new every single time I watch it
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