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How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook Paperback – May 1, 2001
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From Publishers Weekly
The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Crme Brle. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provenal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.
Copyright 2001 Cahners Business Information, Inc.--This text refers to an out of print or unavailable edition of this title.
"Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food." —Todd English, The Olives Table
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Top customer reviews
My dad was an avid griller. My parents lived 20 minutes away and we would go over for dinner often. Everything he cooked was delicious - roasts, pork chops, ribs, whatever. I LOVED going there to eat. I don't know if I always assumed that he would be there, but I was too stupid to ask him how he did it. I just took it for granted. Well, 2 1/2 years ago he died unexpectedly. He and my mom were on a cruise, he got a gum infection, and was dead within 24 hours. My mom died of cancer 18 months later and whatever they knew, went with them to their graves. If I could do it all over again, I would spend hours with him and soak up all he knew about grilling, but I missed that opportunity.
Enter How to Grill. This book walks you through picture-by-picture what to do. There are no assumptions and no ambiguities, this really is a great book for people who have never done it before. Today I cooked spareribs and this may be one of the top ten meals I have ever eaten. I used his recipe for the rub and for the BBQ sauce and wow! They were positively amazing. This may sound silly, but when I grill, I feel closer to him, as this was something he absolutely loved to do.
While I think it would have been fun learning how to grill from my dad, I feel so thankful for this book. This is brilliantly written and will get anyone to a good comfort level. I find that many beginner books (whatever the topic) often try to cover too much, sacrificing basic information. This book is all you need to start grilling.
Nine months after my dad died, our adopted son was born. I have so many hopes and dreams for him and our life together. He is 22 months old now and I dream of the day I can teach him how to throw a baseball, how to camp, and how to grill. This book has given me a chance to learn something I should have learned years ago.
Thank you Steven Raichlen -- this really is much more than just a book to me.
Several years ago I bought this book after more than two decades of using grills and I was shocked at how much technique I did not know as a casual griller. This book includes plenty of pictures that tremendously aid in the understanding of the relatively simple and very straight-forward grilling techniques which are explained very clearly by the author. Along with the descriptions are some interesting and brief background stories that makes the reading even more enjoyable. 'How to Grill' also covers true barbecuing, and explains the differences between grilling and barbecuing. This book covers the 'basics' with enhanced recipes such as hamburgers, hot dogs, potatoes and corn-on-the-cob, but also shows how to grill some more unusual and perhaps unexpected foods including many kinds of vegetables, and fruits. Included are some unexpected recipes such as grilled pizza and turkey pastrami and even tofu. Adding to the usefulness of the book the included recipes are delicious and unique, and yet simple enough to make almost anytime using ingredients that are typically not hard to find. Techniques explained also include how to properly set-up and use grills (gas, charcoal, and smokers of nearly all kinds) and even how to clean them when you are done.
'How to Grill' is a useful book to have for nearly anyone's collection, and is an ideal first grilling book for a novice to begin working towards being a true grill master. This book is Ideal as a gift, too; it is received very well.
Here are detailed instructions for cooking on a grill every cut of meat you ever imagined and recommendations on whether to use direct or indirect heat. This book is organized first by the type of meat, beef, chicken, lamb, pork and then within each meat section by the cut of meat. Here's an example from Beef & Veal: How to grill Prime Rib, How to Smoke Brisket, How to grill T-Bone Steaks, Filet Mignon, or Porterhouse Steak or How to grill Strip Steaks, etc, Use this wonderful book to learn techniques!