Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

The Barbecue Bible by Steven Raichlen has been a great influence on me since I purchased it earlier this year. It's a great book for those wanting to take their BBQ/outdoor cooking skills to the next level. This has taught me that buying cheap beef burgers and sausages and then cooking them in the open grill should really be frowned upon! This covers everything: hot sauces, dry/wet rubs, seasonings, oils, vinegarettes and recepis. There is so much to cover here that I would recommend that you purchase it and study it over the winter months to get you ready and clued up for the spring/summer outdoor cooking. Needless to say you can always adapt to inside on the kitchen oven/grill. I would note that the book and author use American phrases and names for certain things such weight/measurement descriptions and ingredients but there is a glossary to be found at the back which explains the everything and so that you can tell the difference. I bought this book 2nd hand and I cannot fault the service or condition of the it when it was delivered. Very pleased to have discovered this!

Dieses Buch ist wirklich hervorragend. Eine kleine Einführung in die Welt des Original Barbecue, geschichtliche Einblicke und Basis Know-How, was jeder haben sollte, der ein richtiges BBQ zelebrieren möchte. Ja "zelebrieren" - denn wenn man ein richtiges BBQ macht und die goldwerten Rezepte aus diesem Buch benutzt, hat es nichts mit 08/15 Grillpartys zu tun - Nein, es ist eine andere Liga. Das Fleisch mit den wahnsinns Marinaden, schmeckt einfach um welten besser, als diese in Massen produzierten Marinaden aus dem Supermarikt ! Aber nicht nur Marinaden, sondern auch die Saucen sind wirklich ein Genuß, ein Genuß auf den man nicht mehr verzichten mag. Wer dieses Buch hat, kann in der Champions League spielen, wer aber lieber weiterhin einfach ins Kühlregal im Supermarkt greift, bleibt Kreisklasse...

What a great assortment of rubs and marinades! Easy to make and delicious! Added this to our growing Steven Raichlen BBQ library! Try dry rubs like Pastrami Rub, Herbes de Provence, Two Tuscan rosemary rubs. or wet rubs like Balinese spice paste and Berber spice paste. Learn to smoke salt, how to make Chinese five spice powder and how to use herbs and spices. Raichlen stresses the importance of using fresh herbs and I couldn't agree more. Hence, I now have a huge herb garden! Love this book and all Steven Raichlen's BBQ cookbooks! Sesame grilled tofu anyone?

Ottimo libro scritto in un inglese ma molto veloce da tradurre. Pieno di idee e spunti per il barbecue e non solo. Ricette di tutto il mondo. Il nome di Steven Raichlem è una garanzia nel settore del bbq

I like this book for its coverage of different types of BBQ Sauces, Rubs, Mops et al. Mr. Raichlen's approach to BBQ is thorough and he runs the gambit of food you can make. Not only does he give you the original recipe, but will tell you how to modify an ingredient if that ingredient is hard to come by in America. The one aspect that I adore about this book, is the ingredients list on constructing a BBQ sauce. That aspect alone is worth the price I paid for this book. Perhaps the one negative thing I could say is that he could have spent a bit more time on the old timey sauces and a little less time on the nouveau ones. However, I understand you have to have broad appeal: Foodies, Weekend Warriors, and aspiring BBQ GUYS. Fair enough sir. Your book is very good.