Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $6.49 shipping
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook Paperback – May 1, 2001
See the Best Books of 2017 So Far
Looking for something great to read? Browse our editors' picks for the best books of the year so far in fiction, nonfiction, mysteries, children's books, and much more.
Frequently bought together
Customers who bought this item also bought
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
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle edition for only $2.99 (Save 69%). Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Browse award-winning titles. See more
Top customer reviews
The most rememberable recipes for me are:
Prosciutto Wrapped Scallops - These kill everytime.
Lemongrass Beef Sates - This is the one where ppl are like "Wow I never had anything like this before".
Sesame Asparagus - Real hard to top.
Grilled Corn - Never grill in the husk. (Then you are steaming not grilling).
Tuscan-Style Steak - He uses porterhouse in the recipe but I have great results with Tri-Tip.
The JERK - Raichlen's jerk recipe is the best I have seen and I have used it on chicken and pork. It is EXCELLENT.
The Smoked Turkey, The Smoked Spare Ribs, and The Smoked Salmon are again all EXCELLENT. I cannot say if one was better than the other. Smoking does take your game up a notch for the taste and the affect. Any tailgate now requires something to be smoked.
Those recipes are all winners and you cannot go wrong with them.
So yeah what else can I say. Six years of fairly frequent grilling/smoking almost exclusively with this book and I have still have not come close making everything. Raichlen has truly made a masterpiece that I have found rewarding beyond measure.
Now that I am thinking about it. I should probably carry some copies around with the grill. So I can sell them. It would make the world a better place.
Though this year, someone stole my grill, I really have enjoyed learning the intricacies of grilling thanks to this wonderful book. From grilling large items like Turkey to basting and grilling hot dogs, burgers, and chicken, I have learned the art of making great food on the grill. It is a must for the summer griller. I recommend it for those guys who love to show off their masculine side on the grill. It was delivered on time and it was informative to the 5 STAR level!!!!!