204 of 222 people found the following review helpful
Barbecue For Yuppies,
This review is from: Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes (Paperback)Mr. Raichlen has become an industry onto himself, complete with retail website. This book will sell a ton of copies no matter what I say, but I have some serious reservations about this cookbook.
The author has the gift of gab, which is a very good thing in this case. He has spent considerable time with the best of the barbecue pros, and it shows. Just reading through this one picks up a wealth of information, and you can't help but learn.
One problem is the recipes. A dirty trick is to present a fantastic recipe that relies on an obscure or hard to get ingredient, and this book is full of them. Most of these recipes will not become a part of your cooking repetoire. Another problem is that the majority of the recipes cover a wide range of international recipes. Traditional, american barbecue gets a scant 50 pages of the nearly 300 pages of this book. Even here, he favors the upscale and chic.
There is a tendency to favor the trendy, like flavor injectors and chutneys. He also goes through topics such as compound butters and flavored oils. Also, if you believe his side comments, all of his recipes go with all types of meats, seafoods and vegetables. In one of the more interesting sections, he has some rare recipes for mustards, ketchup, and hot sauces.
I also have one beef with the graphics of this book: many pages have a sidebar that is colored brown. As a result, it is hard to read the text in them.
This book seems to have been aimed at people who will probably never get within a country mile of a smoker. It covers a lot of ancillary subjects, and the topics covered range all over the place. This makes for very good reading, but little hard information. This book is closer to a personal diary than a cookbook. I can recommend this book because it is so interesting. However, if you are serious about barbecue, you will need a few other books beside this one in your collection. It certainly is not a "bible".
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Showing 1-5 of 5 posts in this discussion
Initial post: Jun 1, 2007 6:28:48 PM PDT
Alexander C. says:
Very good review. As owner of this book, I agree with most of what you say. I will say that due to the orginiality of this book (there just are not too many books dedicated to this topic) it is worth adding to your BBQ book library; however, on the other hand, in order to make this book seem valuable, it must be thick and therefore, tends to go way off into the wild brown yonder...specialized mustards and flavored oils ? ugh. I would pay the same for a slimmer, more focused book on sauces, but that's just me.
Also, if you are a true smoker, you wont want this book, I think. Raichlen tends to appeal to more mainstream (i.e. gas grills and weekend charcoal) grillers, as opposed to the serious 14-20 hour brisket smoker type BBQ-er.
I would recommend Smoke & Spice for that type of person.
Posted on Oct 1, 2009 12:28:41 PM PDT
Mitch Johnson says:
Posted on Jun 25, 2010 7:14:40 PM PDT
David Roberts says:
This book was written before what you perceive to be "trendy" was trendy. I also don't know that St. Louis (near where I live) is the most metropolitan place in the world, but folks complaining about hard to find ingredients is puzzling to me, as most of them are readily available here. And it IS a Bible in the sense that it is the addendum to his BBQ Bible, and more to the point filled with more different ways of flavoring meats for BBQ'ing and grilling than anything else available. One of the great treasures of this book is its ability to open your eyes and mind to different techniques of blending and applying these flavorings, and maybe I'm more imaginative or something, but I found it to be highly inspirational when it came to those very aspects.
Posted on Aug 6, 2011 8:31:04 AM PDT
Last edited by the author on Aug 6, 2011 8:33:16 AM PDT
Jerry is right, but I'm happy to have this book. It's very interesting and the recipes are excellent. But I am in search of a good book written by an experienced beer swizzling American red neck pit master. There are BBQ websites that portend to have the ultimate rubs, sauces, etc. The problem is, these guys want $20.00 for a single recipe and I have to figure they are still keeping the really good recipes for themselves. So, for now, I'm happy Mr. Raichlen is doing what he's doing.
In reply to an earlier post on Jun 14, 2013 8:37:33 AM PDT
jerry and Alexander's reviews sold this book to me. Specialized mustards, ketchups, hot sauces, and flavored oils ... yay!!
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