Authors: Steven Raichlen.
Paperback, 556 pages
Publisher: Workman Publishing Company
Publication Date: 2008-05-28
Edition: 2 New

Reviews :

    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....

    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.

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Featured Recipes from The Barbecue! Bible

Pancetta Grilled Figs

Lamb and Eggplant Kebabs

Lemon-Ginger Crème Brûlée

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...

Authors: Bobby Flay. Stephanie Banyas. Sally Jackson.
Hardcover, 288 pages
Publisher: Clarkson Potter
Publication Date: 2008-04-29


Reviews :

    Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.

Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.

Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:

    * Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
    * A list of indispensable grilling tools
    * A guide to stocking the perfect grill pantry
    * A resource guide for high-quality ingredients, supplies, and accessories

Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right....

Authors: Vernon Winterton.
Spiral-bound, 128 pages
Publisher: Gibbs Smith, Publisher
Publication Date: 2006-03-10


Reviews :

    With 101 easy recipes to choose from-from breakfast to dessert, including breads and rolls-the Dutch oven might just become the most popular cooking method in your house. Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.
...

Authors: Ray "DR. BBQ" Lampe.
Paperback, 240 pages
Publisher: Chronicle Books
Publication Date: 2008-07-21


Reviews :

    The fans are roaring, the pigskin is flying, and only one thing is missing . . .grub. Acclaimed author Ray "Dr. BBQ" Lampe has created this cookbook specifically for NFL fans, with delicious recipes easy enough for the novice chef and also designed to travel to the game. Although most recipes center around the tailgater's sacred grill, the cookbook also includes sections on sandwiches, side dishes, desserts, and refreshing drinks. With photos of memorable NFL moments and 150 delicious recipes, like Bloody Mary Chicken Wings and Whiskey-Marinated Rib-eye Steaks, this game day cookbook ensures that the chef will be the star of this year's Super Bowl party....

Authors: Jamie Purviance. Sandra S. McRae.
Paperback, 416 pages
Publisher: Chronicle Books
Publication Date: 2001-05


Reviews :

    Building on the tremendous success of Weber's Art of the Grill (over 100,000 copies sold!), the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouthwatering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who's barely flipped a burger to the local grilling guru, here's all the advice and all the fabulous food required to wow the neighborhood--and at a price that's as red hot as the coals!...

    Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company along with a crash course on choosing a grill, featuring a breakdown of grilling with charcoal versus gas and a quiz to help you determine which grill is best for your cooking needs. Each recipe features the requisite cooking method (direct or indirect heat) and temperature level with techniques that leave plenty of room for individual improvisation. James Beard Award-winning photographer Tim Turner returns with artfully styled color photos of hot-off-the-grill dishes that will make you want to stop reading and start grilling.

Search for a favorite recipe or browse through individual chapters and benefit from Weber's grilling history with helpful guides and sidebars about cuts of meats, cooking methods, tips, glossaries, and illustrated instructions. Every barbecue lover has their favorite bottled sauce or over-the-counter rub, but "Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy Cola Barbecue Sauce to an overachieving Type-A Rub) from scratch using common pantry staples. "Starters" includes a helpful chart to match up appetizers with entrées along with a recipe for Chinese Chicken Noodle Soup (yes, on the grill--the Asian marinade for the chicken becomes the base for soup). Meat is covered in chapters on beef, pork, lamb, game, poultry, and fish and seafood. Beer-Bathed Brisket gets a little help from a pint of Guinness while a half-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chart along with sections on grilling for vegetarians and quick and easy meat substitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and Grilled Garlic Bread while "Desserts" wraps everything up with the basics on grilling fruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches with Raspberry Sauce and Lemon Cream) and several different takes on campfire favorite, s'mores. Without a doubt, Weber's Big Book of Grilling will get you through the outdoor cooking season, but it will also inspire you to fire up your grill (rain or shine) all year long. --Brad Thomas Parsons...

Authors: Jamie Purviance. Tim Turner.
Paperback, 304 pages
Publisher: Sunset Publishing Corporation
Publication Date: 2005-01-31


Reviews :

    For sublime outdoor cooking and entertainment, who better to turn to than the foremost authority on grills? With the experts from Weber taking you through the basics and beyond, you’ll be sizzling in no time. Over 200 recipes—each with a mouthwatering photo—are simple to follow and feature common ingredients found in the local market. You’ll also find, can’t-miss techniques, and even substitution tricks... Mark your favorites—and there’ll be plenty—with the handy enclosed page flags. And yes, once they’ve sampled the savory results of your newfound grilling skills, friends and family will be begging for your secrets. Just nod and say, "It’s all in the technique."

Key Features:

* One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photos

* Photos illustrate tips and techniques throughout

* Recipes are big on flavor with easy to find ingredients

* Tabbed chapters and included page flags to mark your favorite recipes

* From basic preparation to advanced fire-tending methods, Weber’s Real Grilling™ has all the tools for successful grilling...

Authors: John McPherson. Geri McPherson.
Paperback, 408 pages
Publisher: John Mcpherson
Publication Date: 1993-01-01


Reviews :

    This book is an in depth "how-to" of outdoor primitive skills....

Authors: Steven Raichlen.
Paperback, 784 pages
Publisher: Workman Publishing Company
Publication Date: 2003-04-22


Reviews :

    Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky)....

Authors: Christine Conners. Tim Conners.
Paperback, 408 pages
Publisher: Falcon
Publication Date: 2008-05-01
Edition: 1st

Reviews :

    THE SCOUT'S OUTDOOR COOKBOOK Christine & Tim Conners In this book of delicious outdoor cooking classics, authors Tim and Christine Conners bring together over three hundred of the favorite recipes of leaders from the Boy Scouts of America and the Girl Scouts of the USA. Sometimes wacky, always practical, this book will help the new camp cookie to develop a thorough foundation of basic skills, while providing the experienced chef with plenty of new recipes and techniques to add additional dimension and enjoyment to their outdoor cooking. "The Scout's Outdoor Cookbook" emphasizes the best food preparation and techniques currently used in scouting. Thoroughly covered are recipes employing time-tested cooking methods using Dutch ovens, pots and pans, grills, and open fire. Many outstanding no-cook dishes are also provided. Every recipe was thoroughly tested by the authors, and each is presented using clear and reliable instructions that eliminate guesswork and variability. Preparation steps are sequentially numbered for smooth workflow and for objectively delegating tasks. Equipment lists are provided to ensure that the cook isn't caught short in the field. The use of challenge levels and icons allow the reader to quickly identify recipes ideal to their unique situation. Breakfast, lunch, and dinner are all thoroughly covered. And what would scouting be without snacks and desserts? Our large collection will keep your group's sweet tooth satisfied for years A wide assortment of bread and drink recipes round out the list. Award winners, historical favorites, and many surprises are sure to please you and your scouts. Scout cooking produces a lot of food, making thescalable recipes in this cookbook a perfect companion for those challenged with feeding any large group outdoors. If you've been tasked with organizing trail maintenance activities, outdoor club events, base camp operations, festivals, fund-raisers, or even backyard parties, you'll find plenty of options for pleasing the palettes of large crowds. So indulge your group in camp-tested favorites such as: Flying Pigs in Sleeping Bags, Buckeye Biscuits and Gravy, Scoutcraft Meatloaf, Worm Burgers, Johnny Appleseed Pork Chops, Black Swamp Pasta, Oooey Gooey Extwa Toowy Bwownies, Black Bart's Salmagundi, Chicken and Varmints, Teenage Sugar Addict Orange Rolls, Barracuda Stroganoff, Jeepers Creepers Dirt Parfait, the World's Largest S'mores, and hundreds more Over coals and campfires, in any locale and in all kinds of weather, scouts gather together to create something special through a shared meal outdoors. With this book, we're confident you'll do the same. About the Authors Christine and Tim Conners are the authors of "Lipsmackin' Backpackin'" and "Lipsmackin' Vegetarian Backpackin'," two of the most popular trail cooking books of the past decade. Christine is a former Girl Scout from her home state of Hawaii. Tim was a Cub Scout during his youth in Ohio, and as an adult, served as Den Leader and Assistant Cubmaster in Georgia's Coastal Empire Council. At the invitation of the Boy Scouts of America, the Conners recently served as judges for "Scouting "magazine's prestigious national camp food cooking contest, a watershed moment that ultimately led to the creation of this book. Tim and Christine have been testing outdoor foods practically nonstop for over tenyears. They are grateful that their four children are wonderfully accustomed to, and generally entertained by, the enormous range of outdoor culinary eccentricities that their parents have brought into the kitchen from the backyard The Conners family lives in Georgia, where a Dutch oven can often be found warming over coals in the fire pit. Visit www.booksbyconners.com to find out more about this and other writing projects by Christine and Tim....

Authors: Steven Raichlen.
Paperback, 336 pages
Publisher: Workman Publishing Company
Publication Date: 2002-05-06


Reviews :

    Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop and listen.

An essential addition to every grill jockey's library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster's), Stoned Chicken (it's grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

...

    Steven Raichlen's Beer-Can Chicken tells everything one should ever need to know about roasting a chicken upright on top of a can of beer. For those who find that premise strange or silly (Raichlen, in fact, thanks his publisher for being "wacky enough" to produce the book), the author describes beer-can chicken as "the perfect bird, crackly crisp, succulent within ... the most flavorful chicken you've ever tasted."

Raichlen's goal is to encourage grillers to have fun and use their imagination, and he presents 74 "offbeat recipes" as starting points. Notable selections include Beer-Can Turkey, which requires a giant 32-ounce can of Foster's to do the job; Welder's Chicken, a stewing hen wrapped in aluminum foil and turned with welder's gloves; Dirty Steaks, cooked right on the coals; and Diabolical Chicken, soaked with spicy French mustard and which Raichlen makes "whenever I'm short on time or fancy ingredients but want to impress the hell out of my guests." There are also recipes for "beerless birds" (Ginger Ale Chicken, Black Cherry Soda Chicken), side dishes, and desserts, as well as info on grilling techniques and equipment.

A chicken straddling a beer can, at the very least, makes a great conversation piece at an outdoor beer bash. Raichlen's most helpful hint? Make sure the beer can is open before putting it on the grill. --Andy Boynton...