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The Barbecue! Bible
The Barbecue! Bible

 enlarge 		Author: Steven Raichlen
Brand: Workman Press
Category: Book

List Price: $22.95
Buy New: $10.92
You Save: $12.03 (52%)



New (41) Used (12) from $10.71

Avg. Customer Rating: 4.5 out of 5 stars 87 reviews
Sales Rank: 9033

Media: Paperback
Edition: 2 New
Number Of Items: 1
Pages: 556
Shipping Weight (lbs): 3.1
Dimensions (in): 9.1 x 7.9 x 1.4

MPN: 14943
ISBN: 0761149430
Dewey Decimal Number: 641
EAN: 9780761149439
ASIN: 0761149430

Publication Date: May 28, 2008
Availability: Usually ships in 1-2 business days
Condition: NEW BOOK!! COVER SLIGHTLY DIFFERENT BUT STILL 500 RECIPES!!!!! WE SHIP 6 DAYS A WEEK!!
Customer Reviews:
Showing reviews 1-5 of 87
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4 out of 5 stars Fine for Raichlen newbies, but don't rush to upgrade if you have it already   August 5, 2008
 1 out of 1 found this review helpful

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 possible for the American kitchen. Like many successful franchises from the Edison light bulb to the iPod, Raichlen provides an end-to-end solution for barbecuing -- not just meat and seafood, but vegetables and breads that can be cooked on the grill, a huge selection of sauces and marinades, and even beverages and desserts. Though its layout is rather loud, the recipes combine with Raichlen's stories and technique articles to make a worthwhile purchase for anyone who spends a fair amount of time next to a grill.

Which brings me to the problems with the new edition. The 2nd edition has added significant amounts of color photography and how-to diagrams, drawing on Raichlen's 2001 How to Grill for stylistic inspiration. If you're a new griller, this will be a welcome improvement. However, if you've been buying Raichlen's books since the beginning, the revision presents a problem: if you already have the first edition, you probably don't need to bother with this one. The column-oriented layout, borrowed from later books in the series, looks cluttered and dense compared to the more discrete recipe-oriented layout in the original, and with How to Grill still very much in print there's far more useful visual information to be found in that than in this edition. So where does that leave us?

Well, I don't really know. I want to recommend it. If you don't have the first edition, you should certainly get this one; it's still an excellent book on the subject, and it does live up to its name. But the recipe revisions Raichlen has made in the new edition aren't really reason enough to upgrade, and if you already have either the first edition or How to Grill you don't need the instructional photos in the new edition anyway. If you grill or want to learn how, you should have one version, but unless you have an overly visual learning style and a limited budget, the second edition won't get you much that you can't get cheaper from a used copy of the first edition.


3 out of 5 stars Too few photos   June 27, 2008
 1 out of 1 found this review helpful

The text part is great, but I was very disappointed that there are so few photos in the book. I would not have bought if I had known that.


4 out of 5 stars Excellent accurate easy recipies!   June 23, 2008
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!


1 out of 5 stars I wasn't impressed, the book totally misses the point. Bible??? I think not! Where's the meat?   June 22, 2008
 3 out of 5 found this review helpful

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.


5 out of 5 stars Great for the Adventurous Cook!   June 18, 2008
 1 out of 2 found this review helpful

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!


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