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.
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.
Featured Recipes from The Barbecue! Bible
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|  Lamb and Eggplant Kebabs |  Lemon-Ginger Crème Brûlée |
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Fine for Raichlen newbies, but don’t rush to upgrade if you have it already I want to get one thing out of the way right now: there is something odd about the Barbecue Bible franchise that has never quite sat right with me, and I’ve never been able to put my finger on exactly what it is. After seeing Raichlen’s rise over the last ten years to become one of the US culinary scene’s grilling gurus, I guess I was just flat out wrong. The Barbecue Bible is actually a pretty awesome book — a whirlwind guide to live fire styles from around the world, all adapted as much as…
This book is amazing–the negative reviewers have missed the boat. My copy of this book is dog-eared, worn out, and sprinkled with food stains throughout. That is a testament to how many things I’ve made from it over the years, and how often it gets used. I read the negative reviews out of curiosity; I couldn’t think what people could possibly complain about such a well-researched collection of information and wonderful recipes. The complaints were laughable–there’s no pretty pictures and the recipes are more complicated than ‘Throw meat on grill, cover…
Ideal book for gas grillers . . . less so for those who want to experiment with charcoal and wood Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status. He’d done a lot to make grilling techniques approachable and has traveled the word for recipes and inspiration. But how useful you find this book depends upon your source of heat and method of cooking. Barbecue Bible is rich in information about cooking with gas but less so with charcoal and wood. Want to know the difference between charcoal briquettes (uniform size, consistent burn, more…