Ainsley's Ultimate Barbecue Bible [Paperback]

Ainsley Harriot (Author)

Book Description

Publication Date: April 7, 2005

Ainsley Harriott is one of the nation's all-time favourite television chefs and is also a best-selling BBC author. "Barbecue Bible" has sold over 270,000 copies since its release in 1997 and it continues to top the chart for barbecue books every summer. Now this classic title has been redesigned for a fresh contemporary look, and some of the best recipes from Ainsley's "Big Cook Out" have been added to turn this into the "Ultimate Barbecue Bible." It will appeal to a whole new generation of Ainsley fans as well as anyone looking for a definitive collection of barbecue recipes in time for summer 2005. The book is packed with mouth-watering dishes inspired by flavours from around the world including a host of sensational salsas, marinades, barbecue breads and summertime drinks to complete your menu. "Ainsley's Ultimate Barbecue Bible" also contains revised and updated barbecue information, practical cooking tips and themed menus to help you sizzle your way to the ultimate open air feast.

Product Details

• Paperback: 224 pages
• Publisher: Random House (April 7, 2005)
• Language: English
• ISBN-10: 0563522178
• ISBN-13: 978-0563522171
• Product Dimensions: 7.5 x 0.8 x 9.6 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,355,678 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars To my mind the best BBQ cookbook ever!, January 24, 2011

By 

Tim Johnson (Fremantle, Australia) - See all my reviews
(REAL NAME)   

This review is from: Ainsley's Ultimate Barbecue Bible (Paperback)

I admit at the beginning of this comment that I love Ainsley Harriott's cookbooks because he uses his Jamaican roots to explore the flavours of the Caribbean as well as Asia, Mexico, Louisiana--anywhere in the world where flavours are strong and ingredients are not from a packet. For instance on page 106 he presents a recipe for Indian Kofta for western minced beef or, as would be more appropriate in India, minced lamb. Ainsley made a dish he calls Spiced Mazatlan Meatballs that are a big success in my house and from Greece on page 88, his St Giorgio's Kleftiko Parcels are always a winner.
Ainsley's book relates his thoughts about BBQing techniques; Marinades, Rubs, Sauces plus Indian Cutneys and Relishes; he draws cooking inspiration from all over the world, knowing that outdoor or BBQing is a technique used in many countries that we normally do not associate with BBQ.

In short, Ainsley's BBQ recipes bring to the BBQ flavours and techniques from all over the world and his salads and drink recipes round out a superb BBQ meal that avoids the mundane steak and potato salad that is the norm here as well as many other places around the world. I think any person interested in BBQ should buy this book and use it as their number one outdoor recipe book.