The Barbecue! Bible: More than 500 Great Grilling Recipes from Around the World

· Sold by Workman Publishing Company
4.3
24 reviews
Ebook
556
Pages
Eligible

About this ebook

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.

Ratings and reviews

4.3
24 reviews
A Google user
March 27, 2019
This book is a ripoff. I had The Barbecue Bible once, but lost it in a move across country. I thought that is what I was buying again. Instead I get nothing but information that I have known for years.
1 person found this review helpful
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Gidget Hrobowski
April 11, 2022
Great Book, I gave it to my friend who doesn't have a brother who's the worldest greatest cook and expert on barbecue.
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Michyla Sayles
June 25, 2016
Looks delicious
4 people found this review helpful
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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 www.barbecuebible.com.

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