Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen |
How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen |
by Steven Raichlen
|
by Steven Raichlen
|
DVD ~ Primal Grill With Stevie Raichlen
|
| ||||||||||||||||||||
Customers Who Bought This Item Also Bought
Editorial Reviews
Amazon.com Review
There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.
"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.
To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.
But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.
But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle
From Publishers Weekly
The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice; High-Flavor Low-Fat Cooking) doesn't begin to convey the international scope of the nearly 500 grilling recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to accompany grilled food (try a Smoky Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean Sesame-Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for American tastes with sirloin rather than beef heart). Raichlen's blendings of tastes and traditions are exemplified in Argentinian Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes. Revered American traditions are captured with such recipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. Sesame Spinach is a favorite dish from Japan, and A Different Greek Salad takes its zip from romaine and dill. This will be a must-have collection for any home cook hoping to expand his or her grilling horizons.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
› Visit Amazon's Steven Raichlen Page
› Visit Amazon's Steven Raichlen Page
Inside This Book
(learn more)
Key Phrases - Statistically Improbable Phrases (SIPs):
(learn more)
oil the grill grate, generously oil the grate, kalbi kui, attractive crosshatch, hot grate, grill jockeys, nonstick skillet until cooked, barbecue buffs, colombo powder, barbecue trail, fresh sour orange juice, shallot relish, grill until nicely browned, vegetable grate, hands until thoroughly blended, burner dials, oiled grate, large nonreactive baking dish, indirect grilling, large drip pan, short bamboo skewers, hot grill grate, adding fish sauce, firm flakes, fish grilling baskets Key Phrases - Capitalized Phrases (CAPs): (learn more)
North American, New York, North Carolina, Middle Eastern, Southeast Asia, West Indian, Buenos Aires, Kansas City, Central Asia, South America, North African, Sunda Kelapa, Boston Beach, Mercado del Puerto, Grilled Pita Chips, Hong Kong, Republic of Georgia, French West Indies, New Delhi, West African, Caucasus Mountains, Gurney Drive, Imam Cagdas, Port of Spain, Quick Garam Masala New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
oil the grill grate, generously oil the grate, kalbi kui, attractive crosshatch, hot grate, grill jockeys, nonstick skillet until cooked, barbecue buffs, colombo powder, barbecue trail, fresh sour orange juice, shallot relish, grill until nicely browned, vegetable grate, hands until thoroughly blended, burner dials, oiled grate, large nonreactive baking dish, indirect grilling, large drip pan, short bamboo skewers, hot grill grate, adding fish sauce, firm flakes, fish grilling baskets Key Phrases - Capitalized Phrases (CAPs): (learn more)
North American, New York, North Carolina, Middle Eastern, Southeast Asia, West Indian, Buenos Aires, Kansas City, Central Asia, South America, North African, Sunda Kelapa, Boston Beach, Mercado del Puerto, Grilled Pita Chips, Hong Kong, Republic of Georgia, French West Indies, New Delhi, West African, Caucasus Mountains, Gurney Drive, Imam Cagdas, Port of Spain, Quick Garam Masala New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 15
books:
See all 15 books this book cites
11
books
cite this book:
See all 11 books citing this book
- A Gift of Japanese Cooking by Mifune Tsuji on page 425, and page 475
- Japanese Cooking: A Simple Art by Shizuo Tsuji on page 425, and page 475
- The Count of Monte Cristo (New Method Supplementary Readers) by Alexandre Dumas on page 199
- The Man in the Iron Mask (Oxford World's Classics) by Alexandre Dumas père on page 199
- The Super Bowl (Sports Classic) by Julian May on page 153
See all 15 books this book cites
- The New York Times Chicken Chicken Cookbook by Linda Amster on page 97, page 110, and Back Matter
- Barbecue Inferno: Cooking with Chile Peppers on the Grill by Dave Dewitt on page 112, Back Matter (1), and Back Matter (2)
- Damn! Why Didnt I Write That?: How Ordinary People are Raking in $100,000.00 or More Writing Nonfiction Books & How You Can Too! by Marc McCutcheon on page 21, and page 47
- Outdoor Kitchens: Designs for Outdoor Kitchens, Bars, and Dinning Areas (Quarry Book) by Amanda Lecky on page 15
- Hadassah Jewish Holiday Cookbook by Joan Michel on page 110
See all 11 books citing this book
Books on Related Topics
(learn more)
|
|
What Do Customers Ultimately Buy After Viewing This Item?
 |
81% buy the item featured on this page: The Barbecue! Bible: Over 500 Recipes |
 |
9% buy How to Grill: The Complete Illustrated Book of Barbecue Techniques $13.62 |
 |
4% buy Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes $9.32 |
 |
4% buy BBQ USA: 425 Fiery Recipes from All Across America $14.93 |
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Reviews
|
Share your thoughts with other customers:
|
|||||||||||||||||||||
Most Helpful Customer Reviews
Share your thoughts with other customers: Create your own review
|
|
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Listmania!
|
|
So You'd Like to...
|
|
Product Information from the Amapedia Community
Beta (What's this?)Be the first person to add an article about this item at Amapedia.com.
› See featured Amapedia.com articles
Look for Similar Items by Category
Look for Similar Items by Subject
Your Recent History
(What's this?)|
After viewing product detail pages or search results, look here to find an easy way to navigate back to pages you are interested in. |
