| The Barbecue! Bible: More Than 500 Great Grilling Recipes from Around the World Contributor(s): Raichlen, Steven (Author) |
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ISBN: 0761149430 ISBN-13: 9780761149439 Publisher: Workman Publishing OUR PRICE: $26.99 Product Type: Paperback - Other Formats Published: May 2008 Annotation: Redesigned inside and out for its tenth anniversary edition, "The Barbecue! Bible" now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and, of course, those irresistible finished dishes. |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Barbecue & Grilling - Cooking | Methods - Outdoor |
| Dewey: 641.578 |
| Physical Information: 1.1" H x 8" W x 9.2" (3.15 lbs) 556 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The biggest, baddest, best salute to our passion for barbecue, in glorious full-color, from "America's master griller" (Esquire). 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. |
Contributor Bio(s): Raichlen, Steven: - Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen's Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill. Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com. |