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The Barbecue! Bible Paperback – May 28, 2008

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Editorial Reviews Review

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.

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

Pancetta Grilled Figs

Lamb and Eggplant Kebabs

Lemon-Ginger Crème Brûlée

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


“The results will whisk you around the world, without ever having to leave your grill.” –The New York Times

“The most extensive collection of recipes and techniques…ever published.” –Esquire

“For aspiring gourmets of the grill…there is only one book: The Barbecue! Bible” –The New Yorker

“The results will whisk you around the world, without ever having to leave your grill.” –The New York Times

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Product Details

  • Paperback: 556 pages
  • Publisher: Workman Publishing Company; 2 New Anv edition (May 28, 2008)
  • Language: English
  • ISBN-10: 0761149430
  • ISBN-13: 978-0761149439
  • Product Dimensions: 8 x 1.2 x 9 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (299 customer reviews)
  • Amazon Best Sellers Rank: #5,219 in Books (See Top 100 in Books)

More About the Author

Steven Raichlen is a multi-award winning author, journalist, television host, and now novelist. His books include the international blockbusters The Barbecue Bible and How to Grill and the New York Times bestselling Planet Barbecue. His new novel, Island Apart, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 15 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 4 million copies. Raichlen also hosts the popular TV shows, Primal Grill and Barbecue University on PBS, and a French language show called Le Maitre du Grill. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Customer Reviews

Most Helpful Customer Reviews

31 of 33 people found the following review helpful By Brian Connors VINE VOICE on August 4, 2008
Format: Paperback
I want to get one thing out of the way right now: there is something odd about the Barbecue Bible franchise that has never quite sat right with me, and I've never been able to put my finger on exactly what it is. After seeing Raichlen's rise over the last ten years to become one of the US culinary scene's grilling gurus, I guess I was just flat out wrong. The Barbecue Bible is actually a pretty awesome book -- a whirlwind guide to live fire styles from around the world, all adapted as much as possible for the American kitchen. Like many successful franchises from the Edison light bulb to the iPod, Raichlen provides an end-to-end solution for barbecuing -- not just meat and seafood, but vegetables and breads that can be cooked on the grill, a huge selection of sauces and marinades, and even beverages and desserts. Though its layout is rather loud, the recipes combine with Raichlen's stories and technique articles to make a worthwhile purchase for anyone who spends a fair amount of time next to a grill.

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.
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23 of 24 people found the following review helpful By Cubiclewarrior on January 23, 2012
Format: Paperback
My copy of this book is dog-eared, worn out, and sprinkled with food stains throughout. That is a testament to how many things I've made from it over the years, and how often it gets used. I read the negative reviews out of curiosity; I couldn't think what people could possibly complain about such a well-researched collection of information and wonderful recipes. The complaints were laughable--there's no pretty pictures and the recipes are more complicated than 'Throw meat on grill, cover with Maul's'. Yuck. Well then, if you want a book with pretty pictures and simple 'recipes' that don't actually involve ingredients, then this book is not, in fact, for you.

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!
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Format: Paperback Verified Purchase
Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status. He'd done a lot to make grilling techniques approachable and has traveled the word for recipes and inspiration. But how useful you find this book depends upon your source of heat and method of cooking. Barbecue Bible is rich in information about cooking with gas but less so with charcoal and wood. Want to know the difference between charcoal briquettes (uniform size, consistent burn, more ash) and hardwood charcoal (irregular size, higher heat, less ash, great when searing is required)? You won't find it here. Nor will you find any information on types of smokers. Perhaps that isn't surprising: Raichlen is trying to make recipes from around the world accessible and cooking with charcoal and wood or using a smoker requires more of a learning curve -- for the latter I'd suggest a book such as Paul Kirk's Championship Barbecue.

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.
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