The Barbecue! Bible

More than 500 Great Grilling Recipes from Around the World

Contributors

By Steven Raichlen

Formats and Prices

Price

$29.99

Price

$37.99 CAD

Format

Format:

  1. Trade Paperback $29.99 $37.99 CAD
  2. ebook $12.99 $16.99 CAD

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.

  • “The results will whisk you around the world, without ever having to leave your grill.”

     

    The New York Times
  • “The most extensive collection of recipes and techniques…ever published.”

    Esquire
  • “For aspiring gourmets of the grill…there is only one book: The Barbecue! Bible

    The New Yorker

On Sale
May 28, 2008
Page Count
556 pages
ISBN-13
9780761149439

steven-raichlen

Steven Raichlen

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; 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 Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is http://www.barbecuebible.com.

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