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How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook Paperback – May 1, 2001

4.7 out of 5 stars 505 customer reviews

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Weber's New American Barbecue(TM): A Modern Spin on the Classics by Jamie Purviance
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From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue. Learn more
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Editorial Reviews

From Publishers Weekly

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled CrŠme Br–l‚e. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven‡al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.

Copyright 2001 Cahners Business Information, Inc.

--This text refers to an out of print or unavailable edition of this title.

Review

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Creme Brulee. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provencal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. —Publisher's Weekly
 
"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever . . . and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!"  —Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food

"Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food."  —Todd English, The Olives Table
 
" . . . detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty."  —The New York Times
 
"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors . . . "  —Los Angeles Times
 
"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice."  —The Wall Street Journal
 
"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect . . . "  —Family Circle
 
"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill."  —Fine Cooking
 
"With more than 1,000 full-color photos to show you every step . . . this book can turn anyone into a grill master."  —Good Housekeeping 
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Product Details

  • Paperback: 512 pages
  • Publisher: Workman Publishing Company; 1st edition (May 1, 2001)
  • Language: English
  • ISBN-10: 0761120149
  • ISBN-13: 978-0761120148
  • Product Dimensions: 8 x 1.1 x 9.2 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (505 customer reviews)
  • Amazon Best Sellers Rank: #8,708 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Matthew Hanley on January 7, 2002
Format: Hardcover
At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved).
The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.
And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.
One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).
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Format: Paperback
What the Barbecue Bible! was to inspiration, How to Grill is to technique. Written around 100+ grilling and barbecue techniques this book provides the Backyard Barbecue Chef with an arsenal capable of cooking just about any cut of meat to perfection. In his conversational style the author takes the reader through the process of selecting and preparing the meat, using rubs and marinades and best applying fire to food. After reading this book you will have the ability and knowledge to treat each cut of meat with a cooking technique that will best enhance the natural traits of the food.
Be warned that this book is a little biased toward the charcoal grill, but most of the recipes can be done on a gas grill if that is your taste. In addition it is primarily a book about grilling. The author only touches on advanced cooking techniques such as barbecuing and smoking. He does however treat rotisserie grilling very thoroughly. The section on materials is short but does provide the basic information you will need to know before cooking outdoors.
All told this book is an excellent guide to the fine art of grilling. It is an essential reference manual for both the beginner and advanced cook.
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By A Customer on June 15, 2001
Format: Paperback
Like many people I once thought I knew everything I needed to know about grilling -- and how to do it. I own several grilling books, including Barbecue Bible by the author, and have had many successes. But until I got this book I never knew how great grilling could be. Things I have done and especially those I never thought of doing or attempting -- like a whole chicken or turkey or pineapple -- are explained in such great (and color!) detail that I am rethinking every possibility and doing it all better than before. There must be at least six photos or more for every technique -- and the details are helpful even when I am not following the recipes like skewering shrimp or chicken wings. The asparagus "rafts" were a real eye opener and have already saved dozens from a firey fate. Every time you grill you should check this book, not just to find a recipe but just to brush up or learn how to do anything on the grill. Thanks Steven!
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Format: Paperback
Should really be called "How to Barbecue". While Stephen Raichelen has written many books on culinary creations, he has managed with "How to Grill" to demystify the process of actual barbecue. This is no mere book on how to enjoy your backyard cookout, HTG is a step by step text book detailing and illustrating all the steps you need to go through to produce mouthwatering 'Q, from the types of grill, (gas, smokers, kettles etc...) to the meats, vegetables, fruits, marinades and rubs, fuels, sauces, serving ideas, not to mention items you would never even think of grilling. To those who crave real 'Q and more importantly, the to those who simply love to create it, this is your reference book. I have spent hundreds of 12 hour days with this book creating my own rubs, making my own sauces, drinking beer, getting sunburt, smelling like smoke, lovingly tending to my ribs, pulled pork, brisket, chicken, leg of lamb, whole pig, veggies, fruits or anything else you can image that just tastes better on a grill. Real BBQ is A LOT OF WORK!! But for some it is a labor of love that is always worth the effort when you have your guests sit down and take their first bite of pork spare ribs that taste like they're from the best rib joint in Memphis. Pulled pork right out of Lexington North Carolina, Brisket that would make any Texan sit up straight.Raichlen also has other BBQ books, such as BBQ USA, and the BBQ Bible, both are outstanding additions to HTG with more localized recipies, but if you own just ONE gril/BBQ book "How to Grill" is the one.
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