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The Barbecue! Bible: Over 500 Recipes Paperback – January 6, 1998
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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.
Top customer reviews
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This is not a how-to book, rather it is a cookbook packed with awesome barbecue recipes from around the world. I've made tons of them, including several of the satay recipes, steak recipes (I especially like the T-bone in Garlic/Lime marinade), desserts (his kheer recipe is great), and fish (the Salmon with the basil/wine/cream reduction is killer). Almost everything I've made in this book turns out great, and they are relatively easy to make.
The DRY RUB RECIPES alone are worth the price of the book. But there is SO much more.
You get the World Famous BEER CAN CHICKEN; easy and impresses everybody. Crispy on the outside and moist and tasty on the inside.
For you non-drinkers, it's about the can keeping the chicken vertical, not the beer... Soda cans work just as well, as Allen points out.
For you beer drinkers, ya gotta drink half a can per chicken... tell the wife it's in the recipe.
Allen instructs on how to grill meat (not just steak), fish, and veggies....ALL TYPES OF VEGGIES. The grilled onion platter is my favorite hors douvre. There are recipes and instruction here for things you might not have thought about grilling, and Allen makes it EASY. If you've done any grilling at all, you have most of the skills already.
On the Seventh Course, the Chef said "Let us grill desert." And we did.
AND IT WAS GOOD!
Grilled fruit. who'd a thunk it?
I bought this book to learn how to use my grill. I learned far more than I ever expected.
If you buy one grilling cookbook...make it this one.
It also is a history lesson pertaining to certain techniques.Especially Argentinian beef methods.My mouth watered as I read the 500 recipes and sauces,and I will try to make every dish mentioned.I rate this at a perfect 10+!! I reside in rural VA and have been to numerous PIG ROASTS and have had some of my own.My friends also want to purchase this excellent reference to touch up their methods.Plain enough,get this book!!
The author has outdone himself and he deserves the credit for his hardwork to compile all these interesting recipes! Also get the "HOW TO GRILL" Book,full of mouthwatering photos and techniques. A perfect 10+ AAAA+++