The Barbecue! Bible Paperback – Illustrated, May 28, 2008
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From the Back Cover
- Item Weight : 3.18 pounds
- Paperback : 556 pages
- ISBN-10 : 0761149430
- ISBN-13 : 978-0761149439
- Dimensions : 8 x 1.25 x 9 inches
- Publisher : Workman Publishing Company; 2nd edition (May 28, 2008)
- Language: : English
- Best Sellers Rank: #53,621 in Books (See Top 100 in Books)
- Customer Reviews:
Top reviews from the United States
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This is a great book. I had a previous edition and gave it away. (I do stuff like that.) It's especially good if you're looking to broaden your horizons and move beyond an occasional burger, grilled steak or ubiquitous boneless skinless chicken breast. Not that those can't be great...but one can master those in a couple weekends.
OTOH...if you're the type that wants to explore the culinary world: it's worth checking out. Want something from China? Or Southeast Asia? Or the Middle East? Or the Mediterranean? It's covered. Add in some Caribbean & South American flavours and there's a whole lot to explore. And he didn't skip the regional flavours of the U.S. either.
I've given a few of these away (mostly the older addition) and they've all been well received. That said, if the culinary taste buds strictly stop at "meat & potatoes," this is not the book for that. This is for the person that wants a steak on one night, some jerk chicken another night, and something from Africa or Asia the next.
Because I am new to using a smoker and true barbeque I was hoping for a little more "how to" instructions. With that said, I love the book and would recommend it to anyone for the recipes and tips.
I used Steve Raichlen's simple recipe for barbequing short ribs (Memphis Style rub, pg. 194) and took a shot using my limited knowledge of how to smoke ribs. They came out fantastic! All the shows I have watched say you learn with experience, I believe it. I can't wait to try more of his recipes for pork, beef, chicken and some of the more exotic meats!
Top reviews from other countries
What I can review however is the format, or rather lack of any useful formatting in the digital version of this book. I read my kindle a lot, but for reference books (photography for instance) & recipe books I download to the kindle app on my iPad & Macbook for reasons of visual clarity & ease of use.
Sadly neither are relevant to this book as there are every few pictures; something I find invaluable in a cookery book, & worst of all there is no ability to search & jump to specific recipes from the content page.
As you flick through the book & eventually find a recipe it may start at the very bottom of the page for just a couple of lines & then onto the next page; not a good way to read from a recipe.
The best recipe in the book for me was the matambre south American recipe. I would not recommend this book for the price or keen bbq'er. You can get simpler & better recipes & advice from Youtube.
It is a very large book. There is also some good quality photographs to explain certain techniques.
The only thing I would say is that due to being an American book, quite a lot of the ingredients are not available in Britain.
E.g. Maybe in London you can buy swordfish but not in Scotland.
You also have to get used to the 'cup' measurement system.
The recipes are fantastic, covering all bases, including vegetarian recipes. Is recommend this book to anyone who wants to cook more than burgers and sausages on their grill.