{"product_id":"the-barbecue-bible-more-than-500-great-grilling-recipes-from-around-the-world","title":"The Barbecue! Bible: More Than 500 Great Grilling Recipes from Around the World","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Julia Child cookbook awards\"--Cover.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe Julia Child cookbook awards--Cover.;Includes glossary and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFrom \"America's master griller\" ( \n\u003ci\u003eEsquire\u003c\/i\u003e), here's the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning \n\u003ci\u003eThe Barbecue! Bible \u003c\/i\u003eunlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs--even a chapter on thirst-quenchers to serve while you're busy fanning the coals.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChapter 1: Grilling Basics: Answers to Frequently Asked Questions\u003c\/b\u003e\n\u003cbr\u003eEverything you need to know in order to grill and barbecue like a pro--in no time flat. How to master direct and indirect grilling; pit barbecuing; grilling on a rotisserie; and grilling without a grate. What to look for in equipment; how to buy the right fuel, how to light it, and how to keep it lit. Plus the scoop on accessories. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 2: Thirst Quenchers\u003c\/b\u003e\n\u003cbr\u003eCooking over a hot grill can work up a powerful thirst, and pit masters world-wide know that there are more ways to quench it than with beer. Here, then, is a mix of coolers--with and without alcohol--to accompany any barbecue. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 3: Warm-Ups\u003c\/b\u003e\n\u003cbr\u003eSet your barbecue off to the happiest start with a selection of appetizing openers: Silver Paper Chicken, Honey-Glazed Hong Kong Wings, Shrimp Mousse on Sugarcane. Or how about a smoky Grilled Corn Chowder? They're all so good they taste like the main event themselves. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 4: Blazing Salads\u003c\/b\u003e\n\u003cbr\u003eSalads play two roles in the world of barbecue. Some, like Grilled Vegetable Caponata and Grilled Pork with a Sweet-Tart Dressing, are themselves grilled dishes. Others set off a grilled dish perfectly. You need go no farther than this chapter to enjoy both kinds. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 5: Grilled Bread\u003c\/b\u003e\n\u003cbr\u003eFrom irresistible Grilled Garlic Bread Fingers to Catalan Tomato Bread to from-scratch Tandoori-Baked Flat Breads--whether ready-made or homemade, the grill gives bread unmatched flavor and crispiness. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 6: Whats Your Beef?\u003c\/b\u003e\n\u003cbr\u003eTexas-Style Barbecued Brisket and Brazilian Stuffed Rib Roast; Florentine-Style Steak and Bengali Shish Kebabs; Saigon Market Beef Sticks and Korean Grilled Short Ribs. Beef on the grill--savory, succulent, sensational--a perfect match of food and fire. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 7: High on Hog\u003c\/b\u003e\n\u003cbr\u003eTime to go whole hog! Cook up the tenderest North Carolina Pulled Pork or fieriest Jamaican Jerk Pork Tenderloin. Feast on Pork with Moorish Seasonings, Sweet \u0026amp; Garlicky Pork Chops, or finger-licking Memphis-Style Ribs. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 8: A Little Lamb\u003c\/b\u003e\n\u003cbr\u003eSo many of the world's barbecuers love to grill lamb that it's no wonder the selection of dishes is outstanding. Try Cape Town Lamb from South Aftrica, \"Onion Water\" Lamb Chops from Afghanistan, and The Real Turkish Shish Kebab from Turkey (of course!) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 9: Ground Meat, Burgers \u0026amp; Sausages\u003c\/b\u003e\n\u003cbr\u003eThe U.S. might have the best burgers, but wait till you taste the ground meat concoctions the rest of the world has to offer--Indonesian Flying Fox Satés, Oasis Kebabs from the Middle East, The Original Karim's Seekh Kebab from India--proving that the appeal of flavorful ground meat is universal. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 10: Bird Meets Grill\u003c\/b\u003e\n\u003cbr\u003eThe world loves a great grilled chicken, and here are some recipes to help you achieve greatness: Chicken Satés Served in Lettuce Leaves, Sea Captain's Chicken Tikka, and Bahamian Grilled Chicken, to name a few. But don't overlook other birds that cook up deliciously on the grill, as well--check out the recipes for quail, duck and turkey. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 11: Water Meets Fire: Fish on the Grill\u003c\/b\u003e\n\u003cbr\u003eFresh fish, perfectly grilled, is spectacularly succulent. Don't miss Whole Grilled Snapper with South African Spices, Grilled Sea Bass with Fresh Artichoke Salad, Grilled Salmon Kiev, and Grilled Sole with Catalan Fruits \u0026amp; Nuts. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 12: Hot Shells: Lobster, Shrimp, Scallops, and Clams\u003c\/b\u003e\n\u003cbr\u003eGrilled Spiny Lobster with Basil Butter, Scallop Kebabs with Pancetta, Lemon, and Basil, Oysters with Horseradish Cream, and enough shrimp recipes to keep the barbie fired up for weeks. Here is shellfish at its best! \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 13: Vegetarian Grill\u003c\/b\u003e\n\u003cbr\u003eNo longer only just for meat-eaters, now you can serve up a complete range of vegetarian dishes at a barbecue, including The Original Grilled Pizza, exotic Tabdoori Peppers, a lush Provençal Dagwood, and steak-like Grilled Portobello Mushroom Sandwiches with Basil Aioli. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 14: Vegetables: Greens Meet Grill\u003c\/b\u003e\n\u003cbr\u003eThere is probably no better way to heighten the natural flavor of a vegetable than by grilling. Proof is no farther away than Georgian Vegetable Kebabs, Catalan Grilled Artichokes, Argentinean Grilled Eggplant, Chorizo Grilled Mushrooms, and wonderfully warming Grilled Sweet Potatoes with Sesame Dipping Sauce. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 15: Rice, Beans, and Beyond\u003c\/b\u003e\n\u003cbr\u003eMost of the world's great grilled dishes are accompanied by flavorfully prepared grains and beans. Dig into Persian-Style Steamed Rice and Quick and Smoky Baked Beans. And for something less expected, how about a Yorkshire Pudding on the Grill? \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 16: Sidekicks: Pickles, Relishes, Salsas, and Slaws\u003c\/b\u003e\n\u003cbr\u003eBring on the condiments--those savory, fiery, sweet, and utterly satisfying go-withs that dress up any barbecue. Central Asian Pickles, Onion Relish with Pomegranate Molasses, Pineapple Chutney, \"Dog's Snout\" Salsa, and Tomato Peanut Sambal will add pizzazz to even the simplest grilled chicken, steak, or fish. \n\u003cbr\u003e\n\u003cb\u003e \u003cbr\u003eChapter 17: Sauces\u003c\/b\u003e\n\u003cbr\u003eAll great pit masters are judged on their barbecue sauces and you'll match the best of them with this far-reaching collection. From a sweet-sour Basic Barbeque Sauce to a contemporary Ginger-Plum Barbecue Sauce to a mouth-scorching Portuguese \n\u003ci\u003ePiri-Piri\u003c\/i\u003e, there are plenty to match any grilled dish. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 18: Rub It In\u003c\/b\u003e\n\u003cbr\u003eMemphis Rub and Indian Roasted Spice Powder; Mexican Smoked Chile Marinade and Teriyaki Marinade; Roquefort Butter, Ketjap Butter, and Bourbon Butter Basting Sauce. A full selection of rubs, marinades, butters, and bastes add zip to even the simplest fare. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eChapter 19: Fire and Ice: Desserts\u003c\/b\u003e\n\u003cbr\u003eNo great barbecue is complete without a great dessert. Whether you end with a final flourish on the grill or with a luscious frozen dessert, you won't go wrong. Don't forget to leave room for Fire-Roasted Apples, Balinese Grilled Bananas in Coconut Milk Caramel, Persian Lemon and Rose Water \"Sundae\" with Sour Cherry Syrup, and Coconut Ice Cream.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the \n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles;\u003c\/i\u003e\n\u003ci\u003eProject Fire;\u003c\/i\u003e\n\u003ci\u003eBarbecue Sauces, Rubs, and Marinades\u003c\/i\u003e; \n\u003ci\u003eProject Smoke\u003c\/i\u003e; \n\u003ci\u003eThe Barbecue Bible\u003c\/i\u003e; and \n\u003ci\u003eHow to Grill\u003c\/i\u003e. 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 \n\u003ci\u003eSteven Raichlen's Project Fire, Project Smoke\u003c\/i\u003e; \n\u003ci\u003ePrimal Grill\u003c\/i\u003e; and \n\u003ci\u003eBarbecue University\u003c\/i\u003e; the French language series \n\u003ci\u003eLe Maitre du Grill\u003c\/i\u003e, and the Italian series \n\u003ci\u003eSteven Raichlen Grills Italy\u003c\/i\u003e. Raichlen has written for the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eEsquire, \u003c\/i\u003e 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. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The results will whisk you around the world, without ever having to leave your grill.\" \n\u003cp\u003e\u003c\/p\u003e -- \n\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The most extensive collection of recipes and techniques...ever published.\"-- \n\u003ci\u003e\u003cb\u003eEsquire\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For aspiring gourmets of the grill...there is only one book: \n\u003ci\u003e The Barbecue! Bible\u003c\/i\u003e\"-- \n\u003ci\u003e\u003cb\u003eThe New Yorker\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eFrom \"America's master griller\" (Esquire) and the author of Project Griddle comes the biggest, baddest, best salute to our passion for barbecue. ​\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e A 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning \n\u003ci\u003eThe Barbecue! Bible \u003c\/i\u003eunlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. \n\u003cp\u003e It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs--even a chapter on thirst-quenchers to serve while you're busy fanning the coals. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780761149439, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRaichlen, Steven\u003cbr\u003e\n\t\t\t\t\t\t\t\tSteven Raichlen is the author of the New York Times bestselling Barbecue! Bible(R) cookbook series, which includes the new \n\u003ci\u003eBrisket Chronicles, \u003c\/i\u003eProject 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 \n\u003ci\u003eProject Fire, \u003c\/i\u003eProject Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, \n\u003ci\u003eand the Italian series Steven Raichlen Grills Italy.\u003c\/i\u003e 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. His website is www.barbecuebible.com.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Raichlen, Steven\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2008-05-28\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Barbecue cookery\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780761149439\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780761149439\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51154436358422,"sku":"SP-9780761149439","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780761149439_spiral.png?v=1774944428","url":"https:\/\/lusper.myshopify.com\/products\/the-barbecue-bible-more-than-500-great-grilling-recipes-from-around-the-world","provider":"Lusperbooks","version":"1.0","type":"link"}