How to Grill: The Complete Illustrated Book of Barbecue Techniques

How to Grill: The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen

How to Grill: The Complete Illustrated Book of Barbecue Techniques
List Price: $20.95
Category: Book
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Book Summary Information

Author: Steven Raichlen
Brand: Workman Press
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2001-05-01
ISBN: 0761120149
Number of pages: 498
Publisher: Workman Publishing Company
Accessories:

Book Reviews of How to Grill: The Complete Illustrated Book of Barbecue Techniques

Book Review: If you are a rank amateur...
Summary: 4 Stars

This is the first book I bought about real barbecue. I had never smoked a thing before and this book made it easy for me. It is clearly laid out, and the recipes, at least the ones I wanted, were easy to use. I since have found different and better ways to do some of the things this book covers, but I don't know that I'd be there without this book. So, I can recommend this book highly to anyone just starting out with barbecue.

Summary of How to Grill: The Complete Illustrated Book of Barbecue Techniques

Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible."

Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.

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