CookWare
Baking
Bread
Cakes
Chocolate
Cookies
Desserts
General
Muffins
Pastry
Pies
Pizza
Meals
Appetizers
Breakfast
Brunch
Soups & Stews
Sweets
Outdoor Cooking
Barbecuing & Grilling
Camping & Hiking
General
Picnics
Tailgating
Special Diet
Diabetic & Sugar-Free
Dietary
Healthy
Kosher
Low Cholesterol
Low Fat
Low Salt
Vegetarian
Special Occasions
Brunch & Tea
Christmas & Hanukkah
General
Gourmet
Holidays
Party Planning
Seasonal
Tablesetting
Vegetarian
Fruit
General
Health
Potatoes
Salads
Vegan
Vegetables
International Cooking
African
Asian
Canadian
Caribbean & West Indian
Chinese
Indian
Japanese
Pacific Rim
Thai
Vietnamese
Wok Cookery
Latin American
Mexican
Middle Eastern
Native American
INFORMATION
Payment Methods
Shipping
Safe Shopping
Contact Us
Links
In association with
 
   

Learn to COOK - How to Grill: The Complete Illustrated Book of Barbecue Techniques

How to Grill: The Complete Illustrated Book of Barbecue Techniques
List Price: $20.95
Our Price: $13.62
Your Save: $ 7.33 ( 35% )
Availability: Usually ships in 24 hours
Manufacturer: Workman Publishing Company
Average Customer Rating: Average rating of 4.5/5Average rating of 4.5/5Average rating of 4.5/5Average rating of 4.5/5Average rating of 4.5/5

Buy it now at abc-fishing.com!

Binding: Paperback
Brand: Workman Press
Dewey Decimal Number: 641.76
EAN: 9780761120148
Is Autographed: 0
ISBN: 0761120149
Is Memorabilia: 0
Label: Workman Publishing Company
Manufacturer: Workman Publishing Company
Number Of Items: 1
Number Of Pages: 498
Publication Date: 2001-05-01
Publisher: Workman Publishing Company
Studio: Workman Publishing Company

Accessories
Steven Raichlen Best of Barbecue SR8026 Signature Stainless Steel Skewers, Set of 4 (5/8-inch Wide)
Steven Raichlen Best of Barbecue SR8053 Chipotle Molasses Barbecue Sauce
Steven Raichlen Best of Barbecue SR8058 Mediterranean Barbecue Rub
Steven Raichlen Best of Barbecue SR8006 20-inch Ultimate Locking Tongs

Related Items

Editorial Reviews:

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.


Spotlight customer reviews:

Customer Rating: Average rating of 5/5Average rating of 5/5Average rating of 5/5Average rating of 5/5Average rating of 5/5
Summary: How To Grill
Comment: I purchased for my son as a Christmas gift. He was very excited about trying out book. He said it had some great recipes.

Customer Rating: Average rating of 5/5Average rating of 5/5Average rating of 5/5Average rating of 5/5Average rating of 5/5
Summary: Best grilling book I've seen.
Comment: If you like the TV show "BBQ U", you will love this book. Lots of illustrations and good recipes.

Customer Rating: Average rating of 5/5Average rating of 5/5Average rating of 5/5Average rating of 5/5Average rating of 5/5
Summary: Should be called grilling made easy
Comment: The Autor of this book has a really good way of explaining different grilling methods and explains everything well.

I had to reduce the salt in the brine recipe because it made my chicken taste too salty.

I also noticed that my charcoal chimney is smaller then the one he uses because I don't get as many coals as he does in bottom of the grill, which means my grill doesn't get as hot.

I really recommend the book.


Customer Rating: Average rating of 4/5Average rating of 4/5Average rating of 4/5Average rating of 4/5Average rating of 4/5
Summary: If you are a rank amateur...
Comment: 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.

Customer Rating: Average rating of 3/5Average rating of 3/5Average rating of 3/5Average rating of 3/5Average rating of 3/5
Summary: Good information, but I don't like the tactics
Comment: While Steven Raichlen is a grilling maestro, and this book is great for people learning how to grill, I just didn't like it. I thought that it tries to do too much. Furthermore, I felt that the recipes he presents are a little on the snobby side and less like something that someone who wants to grill out regularly will do. Lastly, I disagree with some of his methods.

When I say that he tries to do too much, I feel that he's trying to cater to too many people. Gas or charcoal? Beef, chicken, pork, or other? I could go on and on. I understand that he's trying to cater to a broad variety of people, but it seems silly to me. The idea of the book is to show people the proper way to grill different things, but I feel that he somewhat losses his way in trying to please too many tastes. He should have made some basic assumptions at the beginning and stuck with those throughout. Additionally, in restating so much broad information so often, he loses some very important specific information in the process. A great example of this is how actually control temperature precisely on your grill, which is a direct function of his not picking a certain type of grill to teach on. Being an experienced griller and barbecuer I've learned, but if the function of a book is to teach do it! Don't force the reader to learn from their own mistakes, that's why the author is expert, he's already made the mistakes so you don't have to.

As for the recipes and information presented, Raichlen often refers to his experiences abroad and in gourmet kitchens. The problem is that the majority of the people that by this book just want to learn how to use their grills more properly. As stated above, rather than teach people how to use their grills, Raichlen specifically (in a very general way oddly enough) teaches the reader some very specific meals. I understand that the idea is to use those experiences and then apply them to other meals, but seriously, who would ever think of grilling some of the dishes in the manner that he purposes? Instead, he should have done it like Gary Wiviott does in "Low and Slow" and shown people exactly how to use the grill for a certain type of food, but given the reader the option of what rubs, spices, marinades, etc to use. My tastes might be pedestrian compared to Raichlen's, but then again I feel that most people want something a little more simple than the snobby meals that Raichlen proposes for the grill. It's a grill, not a French Cuisine!

Lastly, and this is purely method, but it drives me nuts that he always says to use soaked wood chips and chunks! That is seriously disgusting and will only lead to bad tasting food! By soaking the wood one introduces water into the fire (I use charcoal, people who use gas grills need not apply, they don't count anyway) which causes smoldering. Smoldering charcoal and wood produces creosol, which Raichen actually talks about! Unfortunately, for all the snobby tastes that he presents his tastebuds must not pick up this musty and bitter taste.

All in all, while this book is decent at presenting methods and ways to produce some relatively specific meals, I feel that it does a so-so job at best in teaching the reader to actually grill. the methods, while sound, aren't present very well, and don't expound into better ways to create the dishes shown. Lastly, while I do have a somewhat poor opinion of this book, for the seasoned griller and barbecuer this book can be interpreted and used to make some pretty good food if you know how to make up for Raichlen's short comings in his recipes and grill tactics.

My suggestion to Mr. Raichlen is that he spend more time on teach process, less on specific recipes, and completely stop mass producing sub standard books on grilling.


Buy it now at abc-fishing.com!

Cooking with ...
Cheese & Dairy
Fruits
Herbs, Spices & Condiments
Wild Game Cooking
Meats
Poultry
Seafood
Pasta
Rice & Grains
Sauces, Salsa & Garnishes
Drinks & Beverages
Bartending
Beer
Coffee & Tea
General
Juice
Smoothies
Spirits
Wine
Cooking in Europe
Eastern European
English & Welsh
French
German
Greek
Hungarian
Irish
Italian
Mediterranean
Polish
Portuguese
Russian
Scandinavian
Scottish
Spanish
Turkish
Cooking in USA
African American
Amish & Mennonite
Barbecue
Cajun & Creole
California
General
Hawaii
Middle Atlantic
Midwest
New England
Northwest
Soul Food
South
Southwest
West
More Cooking...


Get Chitika eMiniMalls
© 2006 Learn to Cook
Design by Learn to Cook   Powered by ASM2