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Barbecue Bibleby Steven Raichlen
Synopses & Reviews
Argentinean Veal and Chicken Kebabs. Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables.
Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club's Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award.
The Barbecue! Bible shows you easily how to bring the most intense, interesting,and best flavors from all over the world into your backyard or kitchen."(Mark Miller, Chef-
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)
About the Author
Steven Raichlen is America's "master griller" (Esquire). In addition to his bestselling, award-winning cookbooks, including The Barbecue Bible, How to Grill, and BBQ USA, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University and Primal Grill. Bon Appetit named him Cooking Teacher of the Year (2003). He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based. He lives and grills in Coconut Grove, Florida and on Martha's Vineyard, Massachusetts.
Table of Contents
Introduction: Three Years on the Barbecue Trail
A CRASH COURSE ON GRILLING AND BARBECUING
Everything you need to know in order to grill and barbecue like a pro--in no time flat. How to master direct and indirect grilling; pit barbecuing; grilling on a rotisserie; and grilling without a grate. What to look for in equipment; how to buy the right fuel, how to light it, and how to keep it lit. Plus the scoop on accesories.
The Ten Commandments of Perfect Grilling
Cooking over a hot grill can work up a powerful thirst, and pit masters world-wide know that there are more ways to quench it than with beer. Here, then, is a mix of coolers--with and without alcohol--to accompany any barbecue.
The Afghan Grill
Set your barbecue off to the happiest start with a selection of appetizing openers: Silver Paper Chicken, Hong Kong Honey-Glazed Wings, Shrimp Mousse on Sugarcane. Or how about a smoky Grilled Corn Chowder? They're all so good they taste like the main event themselves.
The Vietnamese Grill
Stalking the Elusive Grilled Snail
Salads play two roles in the world of barbecue. Some, like Grilled Vegetable Caponata and Grilled Pork with a Sweet-Tart Dressing, are themselves grilled dishes. Others set off a grilled dish perfectly. You need go no farther than this chapter to enjoy both kinds.
From irresistible Grilled Garlic Bread Fingers to catalan Tomato Bread to from-scratch Tandoori-Baked Flat Breads--whether ready-made of homemade, the grill gives bread unmatched flavor and crispness.
WHAT'S YOUR BEEF
Texas-Style Barbecued Brisket and Brazillian Stuffed Rib Roast; Stet's Steak and Bengali Shish Kebabs; Saigon Market Beef Sticks and Korean Grilled Short Ribs. Beef on the grill--savory, succulent, sensational--a perfect match of food and fire.
In Pursuit of the Best Tuscan Steak
Matambre: A Hunger-Killer from South America
The Argentinian Grill
HIGH ON HOG
Time to go whole hog! Cook up the tenderest North Carolina-Style Pulled Pork or fieriest Jamaican Jerk Pork Tenderloin. Feast on Pork with Moorish Seasonings, Sweet and Garlicky Pork Chops, or finger-licking Memphis-Style Ribs.
Jerk: The Jamaican Barbecue
A LITTLE LAMB
So many of the world' barbecuers love to grill lamb that it's no wonder the selection of dishes is outstanding. Try Capetown Lamb from South Africa, "Onion Water" Lamb Chops from Afghanistan, and The Real Turkish Shish Kebab from Turkey (of course!).
A Traditional Barbacoa
The Moroccan Grill
GROUND MEAT, BURGERS, AND SAUSAGES
The U.S. might have the best burgers, but wait till you taste the ground meat concoctions the rest of the world has to offer--Indonesian Flying Fox Sates, Oasis Kebabs from the Middle East, The Original Karim's Seekh Kebab from India--proving that the appeal of flavorful ground meat is universal.
From Hamburg to Hoboken: A Brief History of the Hamburger
Of Koftas, Lyulyas, and Seekh Kebabs
The Turkish Grill
BIRDS MEETS GRILL
The world loves a great grilled chicken, and here are the recipes to help you achieve greatness: Thai Chicken Sates Served in Lettuce Leaves, Sea Captain's Chicken Tikka, and Bahamian Grilled Chicken, to name a few. But don't overlook other birds that cook up deliciously on the grill, as well--check out the recipes for quail, duck, and turkey.
Uruguay's Mercado del Puerto
The Splendid Restaurant Karim
The Macanese Grill
WATER MEETS FIRE: FISH ON THE GRILL
Fresh fish, perfectly grilled, is spectacularly succulent. Don't miss Whole Grilled Snapper with South African Spices, Grilled Sea Bass with Fresh Artichoke Salad, Grilled Salmon Kiev, and Sole with Catalan Fruit and Nut Sauce.
A New French Paradox
The Most Famous Fish House in Indonesia
HOT SHELLS: LOBSTERS, SHRIMP, SCALLOPS and CLAMS
Grilled Spiny Lobster with Basil Butter, Scallop Kebabs with Pancetta, Lemon and Basil, Oysters with Horseradish Cream, and enough shrimp recipes to keep the barbie fired up for weeks. Here is shellfish at its best!
The Brazilian Grill
VEGETABLES: GREENS MEET GRILL
There is probably no better way to heighten the natural flavor of a vegetable than by grilling. Proof is no farther away than Georgian Vegetable Kebabs, Tandoori Cauliflower, Argentinian Grilled Eggplant, Chorizo Grilled Mushrooms, and wonderfully warming Grilled Sweet Potatoes with Sesame Dipping Sauce.
The Japanese Grill
No longer only just for meat-eaters, now you can serve up a complete range of vegetarian dishes at a barbecue, including The Original Grilled Pizza, exotic Indian Spinach-Cheese Kebabs, a lush Provencal Dagwood, and steak-like Grilled Portobello Mushroom Sandwiches with Basil Aioli.
The Indian Grill
RICE, BEANS, AND BEYOND
Most of the world's great grilled dishes are accompanied by flavorfully prepared grains and beans. Dig into Persian-syle Steamed Rice and Quick and Smoky Baked Beans. And for something less expected, how about a Grilled Yorkshire Pudding?
A Day with Najmieh Batmanglij: The Persian Grill
SIDEKICKS: PICKLES, RELISHES, SALSAS and SLAWS
Bring on the condiments, those savory, fiery, sweet, and utterly satisfying go-withs that dress up any barbecue. Central Asian Pickles, Onion Relish with Pomegranate Molasses, Pineapple Chutney, "Dog's Nose" Salsa, and Tomato Peanut Sambal will add pizzazz to even the simplest grilled chicken, steak, or fish.
Stuck on Sate: The Indonesian Grill
All great pit masters are judged on their barbecue sauces and you'll match the best of them with this far-reaching collection. From a sweet-sour Basic Barbecue Sauce to a contemporary Ginger-Plum Barbecue Sauce to a mouth-scorching Portuguese piri-piri, there are plenty to match any grilled fish.
The Four Styles of American Barbecue
RUB IT IN
Memphis Rub and Indian Roasted Spice Powder; Mexican Smoked Chile Marinade and Teriyaki Marinade; Roquefort Butter, Ketjap Butter, and Bourbon Butter Basting Sauce. A full selection of rubs, marinades, butters, and bastes add zip to even the simplest fare.
FIRE AND ICE: DESSERTS
No great barbecue is complete without a great dessert. Whether you end with a final flourish on the grill or with a luscious frozen dessert, you won't go wrong. Don't forget to leave room for Grilled Sugar-Dipped Pineapple, Balinese Grilled Bananas in Coconut Milk Caramel, Persian Lemon and Rosewater "Sundae" with Sour Cherry Syrup, and Coconut Ice Cream.
Barbecue from the Land of Morning Calm: The Korean Grill
Raichlen's Top Twenty-Five: The World's Best Grilling Emporiums and Barbecue Joints
Glossary of Special Ingredients
What Our Readers Are Saying
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