Workman Barbecue Bible the Revisied Ed

Owning quite a few cookery books already, it occurred to me that I didn't have anything at all for BBQs. Asking around and reading reviews I decided to go for this one. And I was not disappointed. Yes, there aren't that many photos. Yes, the measurements are American. But there is a conversion table at the back so it's not a problem, and the recipes are so good, sausages and burgers are now a thing of the past on my gas BBQ. On my first go I made 6 different things from it. They were very easy to follow, and they all came out divinely. I now feel I can invite people for a proper meal rather than the same charcoaled menu they have experienced up to now. It gives details on rubs, marinades, meat, vegetables, as well as really nice salads. If there was only 1 book to buy on Barbecue food, this is it.

If you are an amateur barbecuer, then this is a great book to buy. Learnt quite a few things.....some neat tips and tricks and some great recipes too!!

So many recipes that you won't know which one to cook. Loads of help on how to BBQ and it has got me out on the grill. The recipes have been internationally research and this is what I love about this book. I have tried some great dishes from this book, that have tasted really authentic. I find it easy just to think of which country you want to cook from and look in the index under that country name. Its also not just meat the salad and side dishes are almost better than the meat. Also a cocktail section of international cocktails, and very good they are too.

Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status. He'd done a lot to make grilling techniques approachable and has traveled the word for recipes and inspiration. But how useful you find this book depends upon your source of heat and method of cooking. Barbecue Bible is rich in information about cooking with gas but less so with charcoal and wood. Want to know the difference between charcoal briquettes (uniform size, consistent burn, more ash) and hardwood charcoal (irregular size, higher heat, less ash, great when searing is required)? You won't find it here. Nor will you find any information on types of smokers. Perhaps that isn't surprising: Raichlen is trying to make recipes from around the world accessible and cooking with charcoal and wood or using a smoker requires more of a learning curve -- for the latter I'd suggest a book such as Paul Kirk's Championship Barbecue. In his sweet spot of accessible grilling and barbecuing, Raichlen hits a home run. Among the qualities of his book that I enjoy: (1) A good primer on grilling and barbecuing, explaining the difference and key concepts such as direct versus indirect cooking. (2) Excellent photography that goes beyond sexy food shots (though there are some of those too). Photos are used to show HOW to execute key concepts, showing for example how to spatchcock (remove the backbone and butterfly) a chicken or how to fillet a whole fish. (3) The layout is very well done , with recipes shown clearly, key tips and notes set out on lime green rectangles and a pleasing mix of text, graphics and photos. (4) The paper and binding seem of high quality and I expect the book to weather well, which isn't always true for softcover cookbooks numbering more than 500 pages. (5) The useful introduction included frequently asked questions that should be especially helpful for anyone closer to the start of the learning curve. (6) There's a handy reference section in the back with metric conversions, a glossary of special ingredients and a well organized index. (7) The book is written well and with a sense of exploration and discovery that hopefully will stimulate your own curiosity. Raichlen has a heavy web presence too and you can get a taste of his approach at his website (just google barbecue bible) or his Facebook page, which more than 10,000 people like.

Steven Raichlen es una garantía escribiendo sobre BBQ. Aquí encontrarás más de 500 recetas de todo el mundo, con consejos para técnicas de asado, desde lo más básico, hasta más complejas como el ahumado y la elección del combustible a emplear. Hay recetas de pollo, pescado, postres, vegetales. Etc… lo mejor es que podrás elegir tu receta a cocinar, dependiendo tu gusto y también considerando tu bolsillo. Un libro que todo amante de la parrilla debe tener disponible para su consulta.