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.
Must Have Grilling Reference!! Barbecue is a broad use term, but the proper title should be the “Grill Bible”. The book is entirely for cooking on the grill. It lightly touches on indirect cooking using the grill, but does not really go into practical use or recipes for indirect cooking. Doesn’t really cover anything for real Low and Slow BBQ.The recipes are really off the wall with things like “Pastrami Grilled In Grape Leaves”, “Lemongrass Beef with Peanuts”, and “Fire Roasted…
THE BEST COOKBOOK EVER, AWESOME, Makes Grilling and Art!!!! WoW! First of all I have been a grilling afficianado for 20 years.Probably put just about everything I could think of over fire.And figured I knew it all.WRONG!! The author has compiled a grilling book that is superb both to the novice and seasoned veteran.I have traveled to New Orleans and Southwest Louisana,Jamaica,and France in regards to food that is touched by fire LITERALLY! This is a gem for anyone who wants to taste international cuisine at its best.No photos,but who needs them!It…
I swear, I would have paid DOUBLE the hardcopy price for this book alone JUST for the “Basic Rub” and the sauce that goes with it.. The first time I made it, I doubled the recipe–because the ingredients were so intrequinging (I’ve made the rub FOUR TIMES) since then…We’ve made this recipe (with chicken) FOUR times in about 1 1/2 weeks, I call it the “chicken that keeps on giving.” So flavorful, you could NEVER ever eat chicken like this in a restaurant… I felt like a…