The Barbecue Bible

This book has been completely updated.

The Barbecue  Bible

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761170421

Page: 576

View: 980

This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.

The Barbecue Bible 10th Anniversary Edition

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue!

The Barbecue  Bible 10th Anniversary Edition

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761149430

Page: 556

View: 914

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.

Barbecue Bible Sauces Rubs and Marinades Bastes Butters and Glazes

Put it all together, and you'll really have your barbecue mojo working. STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all!

Barbecue  Bible Sauces  Rubs  and Marinades  Bastes  Butters  and Glazes

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761159622

Page: 320

View: 165

Marinate skewers of beef tips in Tex-Mex Tequila-Jalapeno Wet Rub before putting them on the grill. Or slather pork chops with B.B. Lawnside Spicy Apple Barbecue Sauce. Or coax a chicken breast to perfection with a Coconut Curry Baste. From Steven Raichlen, author of the big, bad, definitive BARBECUE! BIBLE, comes BARBECUE! BIBLE SAUCES, RUBS, AND MARINADES, BASTES, BUTTERS & GLAZES, an in-depth celebration of those cornerstones on which unforgettable live-fire flavors are built. Here are fiery spice mixtures for massaging into food, sensuous bastes to be brushed on like lacquer, killer marinades, sugary glazes, tangy mops from award-winning barbecue teams, and dozens of sauces, from the classic tomato-based American Sweet and Smoky to a bold Moroccan Charmoula with its medley of fresh herbs and spices. In all, 200 recipes cover the gamut. But BARBECUE! BIBLE SAUCES aims even higher - offering a serious education in flavor. Big flavor. It tells how to use a mortar and pestle to maximize fresh garlic and onions. How to create a failproof fish cure and radically improve home-smoked fish. The best way to handle a Scotch bonnet chili to reap its heat and savor without scorching skin or eyes. How to balance acid, oil, and aromatics in a marinade so that it tenderizes meat, coats the exterior to keep it from drying out during cooking, and adds cannon blasts of flavor. And how to confidently incorporate ingredients like tamarind, lemon grass, star anise, wasabi, marjoram, kaffir lime leaf, and tarragon. Put it all together, and you'll really have your barbecue mojo working.

The Barbecue Bible

Many recipes are also suitable for indoor cooking on a griddle, so barbecueing has never been easier. With something for everyone who loves to grill, this is the indispensable one-stop barbecue cookbook.

The Barbecue Bible

Author: Linda Tubby

Publisher: Southwater

ISBN: 9781780192680

Page: 256

View: 137

Get the most out of your barbecue with expert tips, techniques and sizzling recipes for grilled and griddled meat, fish, vegetables, sweets and every kind of sauce and accompaniment. Here are 180 surefire recipes for perfect outdoor or indoor entertaining.

Weber s Barbecue Bible

This is your new go-to companion from the most trusted name in BBQ-ing.

Weber s Barbecue Bible

Author: Jamie Purviance

Publisher: Hachette UK

ISBN: 0600636623

Page: 352

View: 243

This is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber's Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber's Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include: Maple-bourbon Chicken Wings Tarragon-Mustard Prawn Skewers Thai Chicken Skewers with Peanut Sauce Rotisserie Rib Roast with Melted Onions Tequila Smoked Salmon with Radish Salsa Pork Souvlaki Marinated Aubergine with Tahini

Best Ribs Ever A Barbecue Bible Cookbook

Plus the sides—the beans, the slaws, the potatoes—and, new to this edition, menus, like: Grilled Corn Fritters with Maple Syrup followed by Oak-Grilled Country Style Ribs followed by Grilled Lemon Pie.

Best Ribs Ever  A Barbecue Bible Cookbook

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761171266

Page: 320

View: 894

Say it loud, say it proud: the Best Ribs Ever. The perfect single-subject cookbook for every meat-loving griller, this book, formerly titled Ribs, Ribs, Outrageous Ribs, and updated with a menu chapter’s worth of new recipes, delivers a match made in BBQ heaven: 100 lip-smackingest, mouth-wateringest, crowd-pleasingest, fall-off-the-bone recipes for every kind of rib, from the diminutive, succulent baby back to that two-hands-needed Dinosaur beef rib. Best Ribs Ever celebrates the ingredient that epitomizes barbecue and inspires passion, obsession, and almost primal lust in griller and eater alike. And there’s no one better than Steven Raichlen, America’s foremost and bestselling grilling author, to preside over the religion of the rib. Here’s a bone-by-bone guide to choosing, buying, and handling ribs. Eight essential techniques for prepping and cooking. The six great live-fire methods, beginning with direct grilling to spit-roasting. Plus rubbing, saucing, mopping, resting, serving. And then the recipes: Lone Star Barrel Staves. Tandoori Ribs. Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Thai Sweet Chili Ribs. Maui-Style Short Ribs. Grilled Lamb Ribs with Garlic and Mint. Cousin Dave’s Chocolate Chipotle Ribs. Plus the sides—the beans, the slaws, the potatoes—and, new to this edition, menus, like: Grilled Corn Fritters with Maple Syrup followed by Oak-Grilled Country Style Ribs followed by Grilled Lemon Pie.

How to Grill

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio).

How to Grill

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 9780761159568

Page: 512

View: 313

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

Ainsley s Ultimate Barbecue Bible

This edition of the classic title has been redesigned with a fresh contemporary look, and some of the best recipes from Ainsley's Big Cook Out have been added to turn this into the Ultimate Barbecue Bible.

Ainsley s Ultimate Barbecue Bible

Author: Ainsley Harriott

Publisher: Random House

ISBN: 1448140900

Page: 224

View: 553

Ainsley Harriott is one of the nation's all-time favourite television chefs and is also a best-selling BBC author. Barbecue Bible was an instant hit when it was released in 1997 and it continues to top the chart for barbecue books every summer. This edition of the classic title has been redesigned with a fresh contemporary look, and some of the best recipes from Ainsley's Big Cook Out have been added to turn this into the Ultimate Barbecue Bible. It will appeal to all Ainsley fans as well as anyone looking for a definitive collection of barbecue recipes. The cookbook is packed with mouth-watering dishes inspired by flavours from around the world, including a host of sensational salsas, marinades, barbecue breads and summertime drinks to complete your menu. Ainsley's Ultimate Barbecue Bible also contains revised barbecue information, practical cooking tips and themed menus to help you sizzle your way to the ultimate open air feast.

Planet Barbecue

Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level.

Planet Barbecue

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761148019

Page: 656

View: 551

The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

Let There Be Meat

LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them.

Let There Be Meat

Author: James Douglas

Publisher: Hachette UK

ISBN: 1409156362

Page: 256

View: 706

LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them. James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA. LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.

How to Grill Vegetables

Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants

How to Grill Vegetables

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 1523513993

Page: 336

View: 701

The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants

Grilling with Veggies

Note: Grilling with Veggies is an excerpt from Steven Raichlen’s award-winning The Barbecue! Bible®. Barbecue! Bible is a registered trademark of Steven Raichlen and Workman Publishing Co., Inc.

Grilling with Veggies

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761179747

Page: 250

View: 749

Just say no to boiling or steaming! Whether it’s a mushroom, a potato, a zucchini, or an eggplant, that veggie belongs on the grill--and in Grilling with Veggies, Steven Raichlen teaches you how to grill it perfectly every time. Includes grilling times and techniques for common (and not-so-common) vegetables as well as twenty-five recipes for unique grilled-vegetable sides hailing from all over the world. Catalan Grilled Artichokes from Spain join Sesame-Grilled Oyster Mushrooms from Korea for a mixed grill that’s full of showstoppers. Note: Grilling with Veggies is an excerpt from Steven Raichlen’s award-winning The Barbecue! Bible®. Barbecue! Bible is a registered trademark of Steven Raichlen and Workman Publishing Co., Inc.

The Great Barbecue Bible Cookbooks

I wаѕ a consulting сurаtоr fоr thаt show аnd wаѕ аѕkеd to аuthоr the book because I hаd wrіttеn аbоut barbecue аnd many оthеr fооdѕ аѕ a reporter аt Thе Atlаntа Jоurnаl- Cоnѕtіtutіоn fоr аlmоѕt 30 ...

The Great Barbecue Bible Cookbooks

Author: Tommy Julius Ph D

Publisher: Independently Published

ISBN:

Page: 350

View: 377

Whіlе barbecue іѕ a unіvеrѕаl аnd tіmеlеѕѕ cooking technique that арреаrѕ іn many guіѕеѕ аrоund thе globe, we hаvе mаdе ѕоmеthіng uniquely Amеrісаn of іt. Bаrbесuе goes bасk tо the еаrlіеѕt еnсоuntеrѕ bеtwееn European еxрlоrеrѕ and іndіgеnоuѕ рорulаtіоnѕ in thе Nеw Wоrld. It іnvоlvеѕ almost еvеrу аѕресt of оur hіѕtоrу, frоm thе соlоnіаl era tо ѕlаvеrу tо thе ѕеttlіng оf thе Wеѕt tо thе соmіng оf іmmіgrаntѕ tо thе Grеаt Mіgrаtіоn tо the spread of the аutоmоbіlе and thе mоrе recent rеdіѕсоvеrу оf сrаft and tradition. It has rооtѕ оn fіvе соntіnеntѕ аnd ѕhоwѕ еvіdеnсе оf аlmоѕt every еthnіс thrеаd that makes uр оur nаtіоn. Whаt еlѕе wоuld уоu do on thе Fourth оf Julу but hаvе a bаrbесuе? It'ѕ what thеу did at the dawn of thе republic. In 1793, whеn President George Wаѕhіngtоn оffісіаtеd аt thе соrnеrѕtоnе-lауіng сеrеmоnу for thе U.S. Cаріtоl building, they celebrated wіth barbecued оx. Evеn thеn, barbecue was thоrоughlу American. Fоur dесаdеѕ bеfоrе thаt momentous dау, thеrе wаѕ аlrеаdу a Bаrbесuе Churсh іn Nоrth Carolina. Sеrіоuѕlу. Sеttlеrѕ near Sanford еѕtаblіѕhеd thе Barbecue Prеѕbуtеrіаn Churсh іn 1757, nоt bесаuѕе thеу wеrе pork wоrѕhіреrѕ, but bесаuѕе the mists rising off thе ѕwаmр rеmіndеd them оf bаrbесuе ѕmоkе. In оthеr words, barbecue wаѕ a mеtарhоr bеfоrе thе U.S, was еvеn founded. Smоkеlоrе іѕn't a сооkbооk оr a trаvеlоg оr аn academic mоnоgrарh, although it hаѕ elements оf those. It'ѕ a lаvіѕhlу іlluѕtrаtеd popular hіѕtоrу, wіth 50,000 wоrdѕ of text, 26 recipes аnd 208 ріесеѕ оf аrtwоrk, many оf thеm vіntаgе рhоtоѕ аnd аmuѕіnglу rеtrо magazine ads. It'ѕ ѕоlіd hіѕtоrу, but іt'ѕ meant tо bе, above аll, еntеrtаіnіng. Thе bооk bеgаn аѕ thе соmраnіоn volume tо "Bаrbесuе Nаtіоn," аn еxhіbіtіоn аbоut thе hіѕtоrу аnd сulturе оf bаrbесuе оn vіеw аt thе Atlаntа History Cеntеr muѕеum thrоugh Sерt. 29. I wаѕ a consulting сurаtоr fоr thаt show аnd wаѕ аѕkеd to аuthоr the book because I hаd wrіttеn аbоut barbecue аnd many оthеr fооdѕ аѕ a reporter аt Thе Atlаntа Jоurnаl- Cоnѕtіtutіоn fоr аlmоѕt 30 years. I wаѕ a co-founder оf the Sоuthеrn Fооdwауѕ Alliance аt thе University оf Mississippi and had won a Jаmеѕ Bеаrd Fоundаtіоn аwаrd for mу fооd writing. But mу rеѕumе isn't whу I tооk оn thіѕ рrоjесt. Bаrbесuе іѕ in my DNA. My great-grandfather аnd grаndfаthеr on mу fаthеr'ѕ ѕіdе wеrе noted pit masters іn thе Etоwаh Rіvеr Vаllеу of nоrthwеѕtеrn Gеоrgіа, mу grаndfаthеr оnсе hаvіng bееn wrіttеn up іn a 1954 аrtісlе аbоut Southern bаrbесuе іn the Saturday Evеnіng Pоѕt magazine. Mу father and unсlе ѕресіаlіzеd іn Brunѕwісk stew and tаught mе thаt mуѕtеrіоuѕ аrt. Meanwhile, mу mоthеr'ѕ family ran a ѕlаughtеrhоuѕе іn mіddlе Georgia mаkіng соuntrу ѕаuѕаgе аnd staged thе оссаѕіоnаl ріg-рісkіn'. So barbecue іѕ реrѕоnаl fоr mе. It has been for mаnу Amеrісаnѕ, frоm Gеоrgе Wаѕhіngtоn on down. Thаt, I thіnk, іѕ thе роіnt. This іѕ оur national fооd, аnd it dеѕеrvеѕ tо bе studied and celebrated аѕ such.

Man Made Meals

These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, ...

Man Made Meals

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761181334

Page: 640

View: 376

Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.

BBQ USA

Have Tongs, Will Travel Guided by the simple conviction that if something tastes good baked, fried, sautéed, or steamed, a pit boss somewhere in this land has figured out how to make it even better over a live fire, Steven Raichlen logs ...

BBQ USA

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 9780761120155

Page: 784

View: 359

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

Ainsley s Barbecue Bible

This companion book to the second season of PBS's "Great Food" series offers barbecue lovers 120 sizzling recipes for finger-licking fare from around the world as well as tips on grilling techniques and equipment. 60 color photos.

Ainsley s Barbecue Bible

Author: Ainsley Harriott

Publisher:

ISBN: 9781884656125

Page: 250

View: 245

This companion book to the second season of PBS's "Great Food" series offers barbecue lovers 120 sizzling recipes for finger-licking fare from around the world as well as tips on grilling techniques and equipment. 60 color photos.

Barbecue Cookbook

Barbecue Cookbook : The BBQ Bible for BBQ Smoking Book by Michael Comwell.Inside the BBQ recipe book , you can find any liked recipe.

Barbecue Cookbook

Author: Michael Comwell

Publisher:

ISBN: 9781099200410

Page: 60

View: 626

Barbecue Cookbook : The BBQ Bible for BBQ Smoking Book by Michael Comwell.Inside the BBQ recipe book , you can find any liked recipe. The Barbecue cookbook for the individuals who need to smoke meat without requiring master help from others.Offers point by point direction gotten by long periods of smoking meat incorporates clear guidelines and well ordered bearings for each Recipes. Michael offers master direction on working with various styles of flame broils and smokers, picking sweet-smelling woods for smoking, cooking different cuts of meat, and effectively matching proteins with rubs, sauces, and sides.

Secrets of the World s Best Grilling

Note: Secrets of the World’s Best Grilling, available only in the iBookstore, contains a selection of recipes published in the print edition of Planet Barbecue!, along with video content exclusive to this interactive edition.

Secrets of the World   s Best Grilling

Author: Steven Raichlen

Publisher: Workman Publishing

ISBN: 0761175660

Page: 250

View: 195

“Whenever I need a barbecue recipe, I reach for Steven’s books for inspiration.” –Thomas Keller “The gladiator of grilling.” –Oprah “One of America’s grilling masters.” –Emeril Lagasse Take your grilling to the next level with bold and authentic international recipes from America’s bestselling, award-winning grilling authority, Steven Raichlen. In this multi-touch book made with iBooks Author and specially designed for the iPad, the man Esquire called “America’s Master Griller” has gathered the most eye-popping, jaw-dropping, most guaranteed-to-wow recipes from his extensive travels around Planet Barbecue. Mouthwatering photographs plus step-by-step slide shows and video bring smoke, spice, and sizzle from faraway places right to your backyard. Includes: - Instructional videos that have you grilling side-by-side with Steven Raichlen—each chapter begins with a video showing a recipe preparation from start to finish. - Photo slideshows throughout breaking down the techniques with step-by-step instructions. - Stunning color photographs. Learn how to make a sensational Spiessbraten from the Rhine-Palatine region of Germany. Curried pork kebabs from Cape Town, South Africa. From Buenos Aires, a chimichurri-topped strip steak. Gaucho-Style Beef Ribs straight out of Brazil. Lamb on a Shovel from Australia. Mussels Grilled on Pine Needles from the western coast of France. It’s a travelogue and cookbook all rolled into one. Millions of grillers have honed their skills with Steven Raichlen as their guide. Now, in his primer on live-fire cooking from around the world, he’s taking it up a notch. Fasten your seatbelts and join him on a rip roaring tour of the world’s barbecue trail. Note: Secrets of the World’s Best Grilling, available only in the iBookstore, contains a selection of recipes published in the print edition of Planet Barbecue!, along with video content exclusive to this interactive edition. About the Author: Steven Raichlen’s bestselling, award-winning Barbecue! Bible® cookbooks have over 4 million copies in print, with translations in 17 languages. His articles have appeared in The New York Times, Esquire, Bon App?tit, and dozens of other publications. His popular television series, Primal Grill and Barbecue University, air on PBS and are available on DVD; he also hosts a French-language grilling show called Le Maitre du Grill. A former Bon Appetit Cooking Teacher of the Year, Raichlen is the founder of Barbecue University at the Broadmoor resort in Colorado Springs. He lives and grills in Coconut Grove, Florida, and on Martha’s Vineyard, Massachusetts. To find out more about Steven Raichlen and sign up for his newsletter, please visit him at barbecuebible.com. Barbecue! Bible is a registered trademark of Steven Raichlen and Workman Publishing Company, Inc.