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The Barbecue! Bibleby Steven Raichlen
Synopses & Reviews
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.
From “America’s master griller” (Esquire), here’s the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.
About the Author
Steven Raichlen, America's "master griller" (Esquire), is host of PBS's popular series Barbecue University at the Greenbrier.Bon Apptitnamed him Cooking Teacher of the Year (2003). Four of his five Barbecue! Biblebooks are Main Selections of The Good Cook club. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisineand other cookbooks. He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.
Table of Contents
Chapter 1: Grilling Basics: Answers to Frequently Asked Questions
Chapter 2: Thirst Quenchers
Chapter 3: Warm-Ups
Chapter 4: Blazing Salads
Chapter 5: Grilled Bread
Chapter 6: Whats Your Beef?
Chapter 7: High on Hog
Chapter 8: A Little Lamb
Chapter 9: Ground Meat, Burgers andamp; Sausages
Chapter 10: Bird Meets Grill
Chapter 11: Water Meets Fire: Fish on the Grill
Chapter 12: Hot Shells: Lobster, Shrimp, Scallops, and Clams
Chapter 13: Vegetarian Grill
Chapter 14: Vegetables: Greens Meet Grill
Chapter 15: Rice, Beans, and Beyond
Chapter 16: Sidekicks: Pickles, Relishes, Salsas, and Slaws
Chapter 17: Sauces
Chapter 18: Rub It In
Chapter 19: Fire and Ice: Desserts
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