Raichlen's 24th tome falls firmly into the quirky camp of his Beer Can Chicken, with its mixed-grill of recipes, barbecue tips, food history and restaurant profiles. While the chapters are essentially broken down by main ingredient ("Going Whole Hog," "Sizzling Shellfish"), each entry is branded with the city from which it is borrowed: "The Pittsburgh airport was the last place I expected to find superlative roast beef" begins a typical entry. At times, the attention to geography (and photos of bbq joints) is used to fine effect, especially in the appetizer chapter, where chicken-wing variations from Indianapolis, Louisville, Nashville and Buffalo are laid out for easy comparison. But at other times the locale is superfluous. New York City is no more the place for Tarragon Chicken Paillards than landlocked Dayton is for Fennel-Grilled Shrimp. Classic BBQ joints, such as Wilber's in Goldsboro, N.C., are profiled along the way, and succinct, interesting history lessons on various styles of barbecue (Memphis, Kansas City, etc.) are served up. Cooking tips are provided in the margins of nearly every other page, with more space given to larger projects, such as how to barbecue a whole hog. The 650 photos are of various chefs, eateries, markets and fresh produce, rather than what is coming off the grill.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
"Steven Raichlen's BBQ USA is his best book yet. It is the quintessential guide to the easy and unexpected ulture of barbecue."
—Bobby Flay, author of Bobby Flay Cooks American and Boy Meets Grill --This text refers to an out of print or unavailable edition of this title.
Raichlen writes good BBQ cook books. I like his kinda folksy down home writing style that makes recipies easily understandable and doable. Read morePublished 6 days ago by Jerry Newman
The content itself seems good. But this is one of those types of books that I have a tough time reading in the Kindle format. Cookbooks need to be real book. Read morePublished 17 days ago by Julie A Johnson
If you're a novice or an expert, it's undeniably on of the Best BBQ Cookbooks ever put together! I recommend it Highly...Published 19 days ago by Darren C Lay