Synopses & Reviews
Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout.
About the Author
Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and Planet Barbecue! was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appetit, and for the past dozen years he's taught the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. His 13-episode PBS series, Project Smoke, launched in summer 2015 and is expected to air in more than 90% of PBS markets by summer 2016. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.