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Planet Barbecue!: 309 Recipes, 60 Countries Paperback – Bargain Price, May 1, 2010


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Paperback, Bargain Price, May 1, 2010
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Product Details

  • Paperback: 656 pages
  • Publisher: Workman Publishing Company; 1 edition (May 1, 2010)
  • Language: English
  • ISBN-10: 0761148019
  • ASIN: B004NSVEAK
  • Product Dimensions: 9.1 x 8 x 1.2 inches
  • Shipping Weight: 2.9 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (66 customer reviews)
  • Amazon Best Sellers Rank: #918,401 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Barbecue cookbooks are often large; every Raichlen barbecue cookbook is large in its own way. Reaching beyond the scope of his BBQ USA (425 recipes in 784 pages) and the 10th edition of his Barbecue! Bible (500 recipes in 556 pages), this Tolstoy of Tabasco traveled the globe thrice, stopping everywhere he could think of in search of the next great dinner. Six continents, 53 countries, and 275 recipes later, there is grilled crocodile with garlic walnut lime sauce from Kenya, and Singaporean grilled pork belly. There is Kuwaiti chili shrimp, and kangaroo kebabs from you know where. Each country gets a two-page profile, which lists the types of grills and fuels most common to the region, dishes that are a must if you happen to be in the neighborhood, as well as what traditional condiments one might expect to find on one's beef, fish, pork, or vegetables. There are also profiles of various Fire Starters, grill masters he has met on his voyage such as Madam Djan and Miss Panin, the grilled fish divas of Laos. The chapters are arranged by meat rather than point of origin, so the Serbian bacon-grilled prunes are seated next to the jalapeño poppers, and Laotian grilled fish sits next to Canadian trout grilled on a log. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Back Cover

A live-fire tour of six continents, 60 countries, and 309 of the world’s most authentic, explosively flavorful recipes ever, Planet Barbecue! covers it all: blazing grills, exotic seasonings, expert grill masters, renowned restaurants, cool fuels, tools, and techniques from around the world.  Steven Raichlen goes deep to the source to discover the traditional way to grill or smoke, proving a universal truth: Everything—beef, chicken, fish, shellfish, vegetables, kebabs, wings, ribs, even dessert—tastes better hot off the grill.

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Customer Reviews

Great recipes with easy to follow instructions.
AlexFit
I have tried several of the recipes in the book with great success.
Robdad
This is without a doubt the best BBQ cook book I have ever read.
Murray

Most Helpful Customer Reviews

23 of 24 people found the following review helpful By FFDR TOP 1000 REVIEWER on June 11, 2010
Format: Paperback
I bought both this book and his How to Grill from Costco at $13.99 each. While How to Grill is more about basics (my husband has already improved his technique after reading it), this book brings you to a totally different level.

1. Unlike other books that have recipes require 10+ ingredients, some of which are often overly sweet and over powering, the recipes in this book normally involve only 5-8 ingredients, very manageable. A lot only have 2 ingredients! And the flavors are diverse.

2. The book also offers great knowledge and insight about food, bbq and cooking in other parts of the world. For example: why eggplant is naturally suited for bbq, Japanese 'less is more' philosophy, Jamaican's typical seasonings, Latin American food's typical sweet and salty flavor. The knowledge allows me to mix and match ingredients from different cuisines.

My only minor complaint is that the book can improve on organization. For example: the pork chapter spans from page 191 to Page 264. With recipes ranging from different countries packed in one chapter, it would be nice to have an index either within the main index or in the beginning of the chapter that shows: name of recipe, country and page number. This would make the navigation a bit easier.

Nevertheless, this book is great to have or to give as a gift. Your bbq friend will be grateful to you for years to come!

Update: after owning both books for a few weeks, I upgraded the book from 4 star to 5 star in spite of my minor criticism. We have tried new recipes and fine tuned our grilling techniques (direct vs. indirect, smoking). We loved it.
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15 of 16 people found the following review helpful By Kari Galatolo on May 4, 2010
Format: Paperback
WOW - A plethora of cooking techniques, the recipes sound great, and he takes you on his culinary journey by doing an intro into each country he visited. Great piece of work. This book will take a long time to read - it is so packed with great information you will not want to "pass" on one recipe.
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10 of 10 people found the following review helpful By top reviewer on May 25, 2010
Format: Hardcover Verified Purchase
...that stands out in a sea of similar books? This book has the authenticity, excitement, and carefully selected writing and pictures that get people fired up about grilling/cooking in a way that sets it apart, almost magically from other similar titles. Having visited some of the countries contained herein, I am drawn in as he "pulls off the covers" of methods for making international favorites. I think it's also his concern for showmanship, like a magician, in jazzing up the reader's cooking that takes some of his books to other levels. If you liked the original Barbecue Bible, or his masterful How to Grill (with all the color pictures), you will not be disappointed. When the Barbecue Bible was re-released with the promise of being illustrated with pictures I was excited because I had learned a lot from the original version; the amount of recipes pictured was disappointing. This has a better balance of pictures, though it would be even better with more pictures (ideally one for each recipe, even if the picture is small) Some people may complain about certain ingredients or too many recipes, but for many people this will be entertaining and informative even if they don't make most of the recipes.
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3 of 3 people found the following review helpful By K. K. Cialon on January 10, 2013
Format: Hardcover Verified Purchase
It does not read like a cook book/recipe book, It has a LOT of side stories, extra info, all interesting but it makes it hard to navigate through this book if you just want to grill something.
Also this book is nearly 600 pages and 300 recipes, I would expect AT LEAST one photo of each finished dish (ideally in process pics as well) a lot of recipes don't have a single photo so you'll have no clue how the end product is suppose to look, I would not be a problem for ribs or burgers but this book has a lot of Asian or African food and I can't simply imagine how it suppose to look. Plus the recipes without photos are not appealing - they don't have the "wow- that looks Delicious! I'll should cook that for the party" factor. Surprisingly it has maps to let you know that this recipe is from the north east of Uzbekistan and not south west.

Pros
+ details, side stories, cooks biographies (multiple) cultural information
+ recipes are great, if they list a rare spice the author provides a mail to order source and alternative spices
+ hard cover with overlay, large format, good quality
+ style is great,the author is often funny, when you read the book - you can almost hear his voice
+ author list alternative ingredients, alternative methods

Cons
- hard to navigate, both, whole book layout and individual page layout is cramped, making it hard to find the recipe you need, after you find it its often hard to find the detail on the recipe you need
- no photos- book has cook photos, city photos, maps, it should have at least one recipe related photo per recipe, it doesn't

I am happy with this product and wood recommend it, however it is not perfect!
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3 of 3 people found the following review helpful By Den on April 10, 2011
Format: Paperback Verified Purchase
The book is for those who like trying out and discovering new tastes.
All recepies that I have tried produced really good results.
Really tasty, in depth and easy to follow recepies.
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3 of 3 people found the following review helpful By Doug Mosley on July 27, 2010
Format: Paperback
It's hard to believe that it has been four years since Steven Raichlen has released a new book. After all, this is an author who was cranking them out pretty regularly. His string of barbecue books started in 1998 with "The Barbecue! Bible". Then came "Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes" in May 2000, "How to Grill: The Complete Illustrated Book of Barbecue Techniques" in May 2001 and "Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill" in May 2002. Raichlen next let a mere 11 months go by before releasing " BBQ USA: 425 Fiery Recipes from All Across America" in April 2003, then came back the following fall with "Indoor! Grilling" in November 2004. Raichlen didn't release a book in 2005, but did come back in May 2006 with "Raichlen on Ribs, Ribs, Outrageous Ribs".

And that was it.

To be fair, there was a new edition of "The Barbecue! Bible" in May 2008. But for an author who averaged a new book every 14 months over a span of eight years, this has been a long quiet spell. But now it's over. Raichlen has a new book out - "Planet Barbecue!: 309 Recipes, 60 Countries" ($22.95, Workman Publishing, 639 pp.).

If you're familiar with Raichlen's style then this book will be familiar to you. But that's not to say this is same old, same old. For while this book will certainly stir echoes of "The Barbecue! Bible", this book is more like "The Barbecue! Bible" on steroids. There are more recipes and more countries visited. There are loads of full-color pictures and graphics. But perhaps best of all, there are more stories and telling a story is truly Raichlen's strength.
Read more ›
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