Barbecue Bible the Revisied Ed
Over 500 Recipes
$104.04
- Paperback
556 pages
- Release Date
1 December 2008
Summary
The biggest, baddest, best salute to our passion for barbecue, in glorious full-colour, from “America’s master griller” (Esquire).
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, Urug…
Book Details
| ISBN-13: | 9780761149439 |
|---|---|
| ISBN-10: | 0761149430 |
| Author: | Steven Raichlen |
| Publisher: | Workman Publishing |
| Imprint: | Workman Publishing |
| Format: | Paperback |
| Number of Pages: | 556 |
| Edition: | 10th |
| Release Date: | 1 December 2008 |
| Weight: | 1.44kg |
| Dimensions: | 232mm x 203mm x 33mm |
| Series: | Steven Raichlen Barbecue Bible Cookbooks |
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What They're Saying
Critics Review
The results will whisk you around the world, without ever having to leave your grill. The New York Times
“For aspiring gourmets of the grill…there is only one book: The Barbecue! Bible”–The New Yorker“The most extensive collection of recipes and techniques…ever published.”–Esquire“The results will whisk you around the world, without ever having to leave your grill.”
–The New York Times
About The Author
Steven Raichlen
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.
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