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How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook Paperback – May 1, 2001
New from Weber Grill
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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From Publishers Weekly
Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
"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
If you’re the author, publisher, or rights holder of this book, let ACX help you produce the audiobook.Learn more.
Top Customer Reviews
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).
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.
Most Recent Customer Reviews
Boneless leg of lamb on the grill is totally amazing. We have made that two times last year (2015) and it is still a favorite this year. Totally amazing recipes. Read morePublished 3 days ago by Janet Wesner
This book could have been made much more user friendly with a few changes. Is it really necessary to start every single recipe for grilling with the explanation of how to set up... Read morePublished 8 days ago by booklover
Great book and worth every penny. I purchased this book several years ago but lost it during one of several moves. Read morePublished 26 days ago by Rick Longstreth
A gift for my grandfather, and he loves it! I will defiantly be investing in other cookbooks by Steven Raichlen!Published 3 months ago by Brittany
Wow, this is a big cook book with tons of pictures. Tasty recipes included for all kinds of grilled food. I watched a review of it on tv and they made several of the dishes. Read morePublished 3 months ago by C. Abbott