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The Barbecue! Bible Paperback – May 28, 2008
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Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.
And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
Featured Recipes from The Barbecue! Bible
Lamb and Eggplant Kebabs
Lemon-Ginger Crème Brûlée
--This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
Which brings me to the problems with the new edition. The 2nd edition has added significant amounts of color photography and how-to diagrams, drawing on Raichlen's 2001 How to Grill for stylistic inspiration. If you're a new griller, this will be a welcome improvement. However, if you've been buying Raichlen's books since the beginning, the revision presents a problem: if you already have the first edition, you probably don't need to bother with this one.Read more ›
If, however, you are interested in flavors from around the world as well as your own backyard, learning some new ways to cook--and aren't AFRAID of trying something new or occasionally exploring your local international grocery store--then this book is indispensable. (I would say that probably 80% of the recipes have ingredients that can all be purchased at your local big box grocery store, though.) Flip through it the night before you want to grill something so you can have time to marinade, if necessary. It's a weekend cookbook, not an after work, week night cookbook.
It's recipes for sangria and margaritas have become the only ones we use. The pork rollatinis, the matambre, the Asian pear dipping sauce, the satays, the peanut sauces, the jerk marinade, the pulled pork with slaw, the bulgogi, and countless others have become meal regulars. (Oh man, make the matambre!) Cooking is fun, grilling is fun, food is exciting when you're trying something new and your palate is awakened. Expand your palate and get this book--pay no attention to the nay-sayers. They can eat something safe and boring at Applebee's and leave the good food for the rest of us!
In his sweet spot of accessible grilling and barbecuing, Raichlen hits a home run. Among the qualities of his book that I enjoy:
(1) A good primer on grilling and barbecuing, explaining the difference and key concepts such as direct versus indirect cooking.
(2) Excellent photography that goes beyond sexy food shots (though there are some of those too). Photos are used to show HOW to execute key concepts, showing for example how to spatchcock (remove the backbone and butterfly) a chicken or how to fillet a whole fish.
(3) The layout is very well done , with recipes shown clearly, key tips and notes set out on lime green rectangles and a pleasing mix of text, graphics and photos.Read more ›
Most Recent Customer Reviews
I've owned this book for 10 plus years and have given it as a gift multiple times.Published 2 days ago by james
I cook a lot an I cook a lot outdoors. A handy reference and my go to for sauces and cooking times.Published 12 days ago by Doug Roy
WORE MY FIRST ONE OUT, STAINED WITH MOP SAUCE, RUB, ETC. HAD TO GET A SECOND ONE.Published 17 days ago by Amazon Customer
Disappointed - looked for recipes from the series were not in the book (but on the net). Use the net more!Published 22 days ago by Lou
Don't waste you hard earned money. I love BBQ University on PBS so I purchased this book. Once I got the book and reviewed the recipes, I wasn't happy. Read morePublished 1 month ago by Eric B