With a lifelong curiosity for the affinity of food and flame, Steven Raichlen set out on a three-year adventure to experience live-fire cooking in 25 countries. He visited steak houses in Buenos Aires and sate stalls in Bali. He journeyed to Boston Beach to find Jamaica's best jerk, savored shrimp grilled on ember-filled hubcaps in Vietnam and vegetables seared on infrared gas grills in Tokyo. And back home he tasted the best ribs in Kansas City and Memphis and the finest of the slow smoked briskets of Texas.

The tales of Raichlen's travels, the recipies he gathered and the dishes this journey inspired him to create are all in his authoritative new book, The Barbecue! Bible. It is the definitive cookbook on global grilling, offering tips and techniques for all kinds of live fire cooking – from rotisserie to fire roasting. With Raichlen's insider list of the world's top 25 grill restaurants, a glossary of special ingredients, a directory of mail-order sources and the most extensive collection of grilling and barbecuing recipies ever published, The Barbecue! Bible is a must for the serious cooks' shelf.

andquot;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.andquot;

and#8212;Stephan Pyles, chef-owner of Star Canyon and Aquaknox and author of The New Texas Cuisine

Americans love to barbecue, and here is the biggest, baddest, best salute to our passion for the grill. 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 national bestselling Barbecue! Bible is a 576-page, over 500-recipe celebration of sizzle, smoke, summer afternoon cookouts, dads in aprons, and everything we love about cooking over fire.

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.

Steven Raichlen is America's andquot;master grillerandquot; (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food andamp; Wine, Bon Appetit, and other magazines and newspapers. He was host of PBS's popular series Barbecue University at the Greenbrier, now out on DVD. Bon Appetitnamed him Cooking Teacher of the Year (2003). He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.

Introduction: Three Years on the Barbecue Trail

A Crash Course on Grilling and Barbecuing

Thirst Quenchers

Warm-ups

Blazing Salads

Grilled Bread

What's Your Beef

High on Hog

A Little Lamb

Ground Meat, Burgers, and Sausages

Bird Meets Grill

Water Meets Fire: Fish on the Grill

Hot Shells: Lobsters, Shrimp, Scallops &Clams

Vegetables: Greens Meet Grill

Vegetarian Grill

Rice, Beans, and Beyond

Sauces

Rub it In

Fire and Ice: Deserts

Raichlen's Top Twenty-Five: The World's Best Grilling Emporiums and Barbecue Joints

Glossary of Special Ingredients

Mail-Order Sources

Conversion Table

IndeX