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The Barbecue! Bible
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Product Description

The Barbecue! Bible 10th Anniversary Edition By Steven Raichlen"Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Ju

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.

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

Pancetta Grilled Figs

Lamb and Eggplant Kebabs

Lemon-Ginger Crme Br?le

Customer Reviews:

  • This book is soooo comprehensive!
    It runs the gamut of grilling, barbeque, wood fire, etc etc and includes cuisines from every corner of the globe. Great sides and sauces as well. Also recommended is the Weber Big Book of Grilling....more info
  • Book has the wrong title
    This book is about open fire cooking, not traditional barbecue. If you have a charcoal or gas grill the author gives good advice on workarounds that allow you to do more than searing meat. This is like giving someone advice on how to pound nails with a blacksmiths hand sledge; it can be done, but why not just get the right tool for the job? He pointedly fails to point out that to do the job properly you need a proper smoker. He mostly misses on his traditional barbecue recipes and you can do better elsewhere. Most of the recipes are not only complex, they are of dubious value. The book is printed on cheap paper, but is well organized. It's clear the author knows his barbecue, but it's equally clear his desire to appeal to a broad audience was the driving factor.

    Buy this book if you want to learn to do a semblence of barbecuing on a metal grill. If, on the other hand, you are looking for information on traditional 'low & slow' barbecue, avoid this book and get 'Smoke & Spice' or this authors 'Sauces, Rubs, and Marinades' which has all the tradition BBQ recipes in it, along with some decent rubs and sauces....more info

  • I wasn't impressed, the book totally misses the point. Bible??? I think not! Where's the meat?
    Where this book fails immediately is that Barbecue is not about the sauce it's about the meat. I know, I design sauces and own a BBQ Sauce Company. I'm always looking for good BBQ cookbooks. The author gives no information on preparation of meat or cooking it. He spent 13 pages on how to light different grills and I wasn't impressed much with that. I think the big headlines were used to waste space so that he could put out a big book. I could go on but here is one final thought. The book claims to be the Barbecue Bible, you'd expect it to cover the subject in every detail and with some degree of experience. This attempt at being the Barbecue Bible fails miserably. I bought the book online, if I saw the book in a book store and was able to go through it, I would not have bought it. Steven Raichlen is probably a food critic or cookbook editor, not a barbecue expert. ...more info
  • where are all the pictures?
    The Barbecue Bible website promotes this as the illustrated version of the original. I really liked the original; I think the author is great and have many of his books. I had purchased the original many years ago, and was willing to pay for it again upon the premise of seeing a picture of the recipes prepared.
    While there is new text with interesting information, there aren't that many recipes that are illustrated. This was a huge letdown; I was very interested in seeing pictures of completed recipes I had tried.
    If you haven't purchased this, I don't think you will be disappointed, as it really is an amazing cookbook; it really teaches you a lot about the world's flavors. If you have already purchased it, and are like me, anticipating pictures of prepared dishes, you will be disappointed. How to Grill is lavishly illustrated and will probably be a better investment if you are visually oriented. To summarize, Stephen is a very impressive author and very interesting to read for the first time; I wish it was illustrated more extensively....more info
  • First choice in BBQ cookbooks
    I really like this cookbook. Lots of great recipes. All of the ones I have tried have been delicious. ...more info
  • Good one
    I bought this for my husband for Christmas and he loves it. He is from the South and can't wiat to try some of what he has learned in this book....more info
  • All the basics, plus even more
    I love this cookbook -- it's one of my favourites and most-used. I didn't have any "formal" barbecuing experience, so my skills were limited to grilling hamburgers and hotdogs. Even steaks were beyond my skill level, as I always over-cooked them, and never knew how to get the outside crispy while keeping the inside rare. Thanks to this book I can cook a perfect steak, make great ribs (thanks to "indirect heat"), and even cook whole chickens. It's also encouraged me to expand my grilling horizons, so now items like plantains and cuttlefish are grill regulars. I like to choose new recipes to try, so the variety is appealing. I have no problem stocking up on new items to try a recipe -- it's not going to kill me to go out and pick up a can of coconut milk, for example.

    To answer one criticism that others have made, I grew up in Canada, and I had no idea that there was a style of cooking called "barbecue" (i.e. long slow cooking with smoke). To me, "barbecue" means you cook stuff on a grill, whether it be a gas grill or a charcoal grill. So, I had no confusion over the title - it said "barbecue" and it did exactly that -- it taught me to cook on a "barbecue"....more info

  • Thou shallt LOVE thy BBQ!
    This book is brilliant!

    Around 300 pages - packed with Steven's wealth of experience with BBQ bastes, sauces, glazes, rubs, marinades etc!

    He uses some pretty radical combinations of herbs, spices and kitchen ingredients - in ways that are guaranteed to transform how you BBQ or even just cook in the oven!

    Guava BBQ Sauce, Sweet Sesame Soy Marinade, Balinese Seasoned Salt, Chinese Fire Oil to name only a few!

    A favourite of mine was Berber Spice Paste which we used over BBQ'd Aussie Lamb leg! My wife thought that it was the best lamb she'd EVER eaten - period!

    Buy the book - to my mind it's a MUST HAVE!

    Steve...more info
  • Great for the Adventurous Cook!
    This book was recommended by Epicurious before it was published, so I was excited to see it when it came out. I popped on amazon to buy it, read some reviews (negative) and decided to pass. Several people complained that the recipes were complicated and required lots of specialty ingredients. When I saw the book at my local warehouse club I gave it a look. I was very impressed and snapped it right up!

    I'm the type who reads cookbooks like novels, and I am an experienced cook who likes to dabble in every sort of cuisine imaginable. I'm also a condiment/seasonings/spices nut, so I have an extremely well-stocked pantry. That said, in reading through the book, I didn't come across any recipes for which I didn't have the ingredients. I realize, however, that the average person does not have tamarind paste or sambal olek in their fridge, nor galangal or scores of middle eastern seasonings in the pantry. But, if I can find that stuff at my local markets (the Super Target, for goodness sake!), surely these ingredients are easily obtained. And there are plenty of recipes in this book that do not require "exotic" ingredients, if your tastes or budget doesn't run to that.

    The book is very broad in its scope - cocktails, salads, meats, veggies, sides, even desserts - so it is far more useful than simply a book on grilling meats. I also appreciated the explanations of techniques, histories of cuisines, definitions of terms, etc. This type of information not only equips one to execute the recipes in the book well, but experiment and develop dishes on one's own. There is also an extensive section on rubs, marinades and sauces for just such experimenting.

    I think this book would be enjoyed by the following types of cooks:

    -those enjoy trying new cuisines, new flavors and new techniques
    -those who want to expand their bbq/grilling repertoire
    -those who are adventurous cooks (and diners!) who either have a well-stocked pantry or would find other uses for some of the more unique ingredients (lots of Thai, Asian and middle-eastern ingredients)
    -those who appreciate a cookbook that provides an entire meal's recipes, not just the entree.

    If you like your food pretty plain or you're cooking for picky eaters who won't try anything they haven't heard of, this book is soooo not for you. Bob appetit!...more info
  • I don't think so
    Great if you want recipes from around the world with ingredients that can't be found. It seems to me that the author was trying to make a statement more of his travels than of his culinary acummen. I'll relagate this one to the bookcase. ...more info
  • Stupid title - great barbecue book
    I take issue with other people who've said that this book's recipes are complicated. If you think putting ingredients in a blender to create a marinade or reducing sauces on a stove is difficult maybe you should be reading The Betty Crocker Kid's Cookbook.

    This is not a how-to book, rather it is a cookbook packed with awesome barbecue recipes from around the world. I've made tons of them, including several of the satay recipes, steak recipes (I especially like the T-bone in Garlic/Lime marinade), desserts (his kheer recipe is great), and fish (the Salmon with the basil/wine/cream reduction is killer). Almost everything I've made in this book turns out great, and they are relatively easy to make....more info
  • Grilling repetoire
    If a cookbook can squeeze more than one recipe into my repetoire, it gets an automatic 5 stars. This book passes muster.

    I think this is probably the only Raichlen work worth studying. Although the How to Grill book I would get instead for those who don't know how to tie their shoes culinarily.

    He gets these recipes from people all over the world and many of them are outstanding. He must be very personable to coax them out of all those talents. I don't think he is a particularly great cook but he does know enough about grilling.

    I think this will please gourmands who want to be able to extend their abilities to the summer get-together concept, but it will be a bit over the head of your average beergutted grill jockey. Most of my nascent grilling repetoire so far consists of variations on what I found within....more info

  • Excellent accurate easy recipies!
    My husband picked this book up and we've had so much fun for the past 6 weekends or so trying out new things to put on the barbeque!
    Can't wait to try the next one now!
    It's worth every cent; I'm impressed with how closely authentic Steven's kept all the recipes!...more info
  • Makes BBQ Easier than Sleeping
    "If you can read, you can cook"...That's what my mom always told me and with Raichlen's book if you can read you can grill. I just cooked my first beef brisket ever and it was so good all that's left now is the pan. It was really easy too. I followed the recipe exactly, threw the meat on my Freedom Grill with one burner on low, added a couple of wood chip smoke packs, mopped it a couple of times before bed, checked on it in the morning and had the best BBQ feast ever for lunch. There was nothing to it and it was amazing. 10 hours at 200 degrees.

    We've also done the rib rub, a couple of roasts, and I'm looking at some of the tenderloin recipes. He makes it so easy to follow. I'm grilling like a pro now....more info
    At over 500 pages and over 500 recipes this indespensible guide is most definitely a bible for anyone who follows the religion of grilling. Author Steve Raichlen has traveled across not only the country, but around the world over a three-year span with recipes from over 25 countrys to add to all the great recipes from here in the states. Best of all that even if you live in an apartment this book is a must have because many of these recipes can be made on indoor grills like the George Foreman. Clearly Raichlen wants to hit as large an audience as possible. Want Exotic? How about Persian Chicken?

    Fish, Beef, Poultry, Pork, Veggies, appetizers..No matter what you're looking for, you're sure to find it in this comprehensive book. Raichlen also provides great advice on what equipment to use and clearly says you don't need a $1000.00 grill to do great BBQ. Filled with great tips on sauces, marinades, and rubs, this book is designed for palettes that crave taste. Best of all Steve presents recipes that for the most part are made with very simple ingredients that won't have you needing gourmet food stores.

    A grillers delight!

    ...more info
  • Book Damaged
    My copy was damaged. The binding glue didn't incorporate all the pages. I can't figure out how to return without a hassle and wish that Amazon would just send me another copy. It was a new book....more info
  • One Big Book of Q
    Personally, I am against calling any non-religious book a "BIBLE", but with the anology aside, this is one big book of Q filled with lots of detail, and recipes...It fits my 5 star rating for both a travel food guide and as a must have cookbook.

    The only complaint I have heard is that it is both Big & filled with lots of detail and recipes...Hmmm...That was why I liked it. If you love food, you will love this book. The book is about more than just the purest/ simplest smoking of meat, and It may not be for someone who just wants to throw something on the grill, smather ketchup on it and call it barbecue, but if you are curious about what many different kinds of Q are out there, or just plain love food, it is for you.

    Worth Full Price and every penny too!

    Patrick Bosley of the Moonlite Bar-B-Q Inn
    Author/Editor: Family Favorites From Moonlite
    Recipes That Founded A Kentucky Tradition
    ISBN: 0-9766896-0-x
    For what review stars mean to be at a glance, see my about me page
    ...more info