- Hardcover: 576 pages
- Publisher: Workman Publishing Company (January 6, 1998)
- Language: English
- ISBN-10: 0761113177
- ISBN-13: 978-0761113171
- Product Dimensions: 8.3 x 1.5 x 9.6 inches
- Shipping Weight: 2.5 pounds
- Average Customer Review: 115 customer reviews
- Amazon Best Sellers Rank: #840,509 in Books (See Top 100 in Books)
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The Barbecue! Bible Hardcover – January 6, 1998
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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.
From the Back Cover
owner of coyote cafe and Loongbar and author of Tamales)
"This spirited book contains recipe after mouthwatering recipe that demonstrate what food is truly about--sensuality! I can't wait to get into the kitchen to try a few of these gems!" (Charlier Trotter, Chef-owner of Charlie Trotter's and author of Charlier Trotter's Seafood)
"If I were preparing the menu for my last meal on earth, it would be composed of barbecue with all those marvelous 'trimmings.' After perusing The Barbecue Bible, it became obvious that Steven Raichlen should be in charge of that meal." (Steven Pyles, Chef-Owner of Star Canyon and Aquaknox and author of The New Texas Cuisine)
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The recipes are really off the wall with things like "Pastrami Grilled In Grape Leaves", "Lemongrass Beef with Peanuts", and "Fire Roasted Breadfruit" only to name a few. Many of these recipes have hard to find and expensive ingredients.
Not really a book for everyday use but could be used for someone who wants to do gourmet grilling. It's not a bad book, it's just full of eccentric recipes.
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+++
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.