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The Barbecue! Bible Paperback – May 28, 2008

by Steven Raichlen (Author)

379 customer reviews

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Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.

Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.

And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

The Barbecue! Bible

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Editorial Reviews

Amazon.com Review

Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.

And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

Featured Recipes from The Barbecue! Bible

Pancetta Grilled Figs

Lamb and Eggplant Kebabs

Lemon-Ginger Crème Brûlée

Review

“The results will whisk you around the world, without ever having to leave your grill.” –The New York Times

“The most extensive collection of recipes and techniques…ever published.” –Esquire

“For aspiring gourmets of the grill…there is only one book: The Barbecue! Bible” –The New Yorker

“The results will whisk you around the world, without ever having to leave your grill.” –The New York Times

See all Editorial Reviews

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Product Details

Paperback: 556 pages
Publisher: Workman Publishing Company; 2 New Anv edition (May 28, 2008)
Language: English
ISBN-10: 0761149430
ISBN-13: 978-0761149439
Product Dimensions: 8 x 1.2 x 9 inches
Shipping Weight: 3 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (379 customer reviews)
Amazon Best Sellers Rank: #12,104 in Books (See Top 100 in Books)
- #15 in Books > Cookbooks, Food & Wine > Outdoor Cooking > Barbecuing & Grilling

Customer Reviews

379

4.6 out of 5 stars

5 star		73%
4 star		17%
3 star		6%
2 star		2%
1 star		2%

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Top Customer Reviews

Fine for Raichlen newbies, but don't rush to upgrade if you have it already

ByBrian ConnorsVINE VOICEon August 4, 2008

Format: Paperback

I want to get one thing out of the way right now: there is something odd about the Barbecue Bible franchise that has never quite sat right with me, and I've never been able to put my finger on exactly what it is. After seeing Raichlen's rise over the last ten years to become one of the US culinary scene's grilling gurus, I guess I was just flat out wrong. The Barbecue Bible is actually a pretty awesome book -- a whirlwind guide to live fire styles from around the world, all adapted as much as possible for the American kitchen. Like many successful franchises from the Edison light bulb to the iPod, Raichlen provides an end-to-end solution for barbecuing -- not just meat and seafood, but vegetables and breads that can be cooked on the grill, a huge selection of sauces and marinades, and even beverages and desserts. Though its layout is rather loud, the recipes combine with Raichlen's stories and technique articles to make a worthwhile purchase for anyone who spends a fair amount of time next to a grill.

Which brings me to the problems with the new edition. The 2nd edition has added significant amounts of color photography and how-to diagrams, drawing on Raichlen's 2001 How to Grill for stylistic inspiration. If you're a new griller, this will be a welcome improvement. However, if you've been buying Raichlen's books since the beginning, the revision presents a problem: if you already have the first edition, you probably don't need to bother with this one. The column-oriented layout, borrowed from later books in the series, looks cluttered and dense compared to the more discrete recipe-oriented layout in the original, and with How to Grill still very much in print there's far more useful visual information to be found in that than in this edition. So where does that leave us?

Well, I don't really know. I want to recommend it. If you don't have the first edition, you should certainly get this one; it's still an excellent book on the subject, and it does live up to its name. But the recipe revisions Raichlen has made in the new edition aren't really reason enough to upgrade, and if you already have either the first edition or How to Grill you don't need the instructional photos in the new edition anyway. If you grill or want to learn how, you should have one version, but unless you have an overly visual learning style and a limited budget, the second edition won't get you much that you can't get cheaper from a used copy of the first edition.

11 comment 51 people found this helpful. Was this review helpful to you?YesNo

This book is amazing--the negative reviewers have missed the boat.

ByCubiclewarrioron January 23, 2012

Format: Paperback

My copy of this book is dog-eared, worn out, and sprinkled with food stains throughout. That is a testament to how many things I've made from it over the years, and how often it gets used. I read the negative reviews out of curiosity; I couldn't think what people could possibly complain about such a well-researched collection of information and wonderful recipes. The complaints were laughable--there's no pretty pictures and the recipes are more complicated than 'Throw meat on grill, cover with Maul's'. Yuck. Well then, if you want a book with pretty pictures and simple 'recipes' that don't actually involve ingredients, then this book is not, in fact, for you.

If, however, you are interested in flavors from around the world as well as your own backyard, learning some new ways to cook--and aren't AFRAID of trying something new or occasionally exploring your local international grocery store--then this book is indispensable. (I would say that probably 80% of the recipes have ingredients that can all be purchased at your local big box grocery store, though.) Flip through it the night before you want to grill something so you can have time to marinade, if necessary. It's a weekend cookbook, not an after work, week night cookbook.

It's recipes for sangria and margaritas have become the only ones we use. The pork rollatinis, the matambre, the Asian pear dipping sauce, the satays, the peanut sauces, the jerk marinade, the pulled pork with slaw, the bulgogi, and countless others have become meal regulars. (Oh man, make the matambre!) Cooking is fun, grilling is fun, food is exciting when you're trying something new and your palate is awakened. Expand your palate and get this book--pay no attention to the nay-sayers. They can eat something safe and boring at Applebee's and leave the good food for the rest of us!

0Comment 30 people found this helpful. Was this review helpful to you?YesNo

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Most Recent Customer Reviews

Ideal book for gas grillers . . . less so for those who want to experiment with charcoal and wood

Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status.Read more

Published on June 16, 2012 by baseball fan

Wrong Book for my Needs

This Book should have been called " Barbacue Around the World". I'm willing to admit I bought the wrong book, I am a beginner smoker and I'm looking for a couple of books...Read more

Published on June 4, 2014 by Beckah6

Barbecue

Okay, if you like to barbecue and you want to try a lot of recipes, then you need to get this book. It gives you all the ins and outs of barbecuing that can change your barbecue...Read more

Published 6 months ago by Amazon Customer

Raichlen Is Truly One of the Gurus of Fire

Having owned over 300 cookbooks as I did until donating them to a culinary teaching center, and yes, I really did.Read more

Published on February 11, 2015 by By CJs Pirate

BBQ BravO..!!

Great info on all aspects of grilling & bbq. Rubs, marinades & sauce recipes are terrific. Along with techniques & tips were all well covered.Read more

Published on June 22, 2013 by Roget' L Hyman

The good and the bad

The good and the bad: Backround: I am neither a Raichlen fan boi or hater. Quite neutral. Beside this book ('08 edition) I have seen maybe 5 - 7 of his television episodes and...Read more

Published 1 year ago by Amazon Customer

Great on first perusal

First, a confession. I haven't yet cooked anything from this. We just got a propane grill. I cooked a bit on a charcoal grill a long time ago, and also on campfires.Read more

Published on May 30, 2014 by Doc W8

I LOVE this book!

Now before I start...yes, some "purists" are going to chime in that its mostly grilling and not "barbeque." Don't care...Read more

Published 10 months ago by G. Wagstaff

You need this is your cookbook collection.

This is one of those must-have cookbooks for mastering technique. It's not just ribs and chicken, the variety of cuisines spans the globe.Read more

Published 19 days ago by Michelle Murchie

Handy reference for all skill levels

I've had Steven Raichlen's Barbecue! Bible for several years. It's a great resource for beginning and experienced backyard cooks.Read more

Published on February 1, 2012 by Anson Kennedy

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