Overview
Redesigned inside and out for its tenth anniversary edition, "The Barbecue! Bible" now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and, of course, those irresistible finished dishes.
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Details
- ISBN-13: 9780761149439
- ISBN-10: 0761149430
- Publisher: Workman Publishing
- Publish Date: May 2008
- Dimensions: 9.2 x 8 x 1.1 inches
- Shipping Weight: 3.15 pounds
- Page Count: 556
Related Categories
Let my people grill!
Can you improve on the Bible? Big question, but don't worry, this is not a theological debateĀI'm just wondering about The Barbecue! Bible, Steven Raichlen's whopper of a world-encompassing, world-class compendium of recipes and in-depth info on every aspect of the grilling/barbecuing experience. And my answer is a resounding yes. The 10th Anniversary edition of The Barbecue! Bible is better than ever, fully updated, with a totally revised techniques chapter based on the latest grills and accessories; full-color, almost-edible photos; and mini-photo essays that illustrate how to lard beef, stuff sausage, spatchcock chicken and more. Perfect for both beginners and buffs (and Father's Day!), the book has more than 500 recipes collected from 25 countries on five continents, from Brazilian churrasco and Mexican carne asado to Indonesian sates and Moroccan mechouie, not to mention homegrown wonders found in Memphis, Kansas City, the Carolinas and Texas. One more question: Was the burning bush a sign to Moses, the Israelites and all who came after to go forth and grill?
Let my people grill!
Can you improve on the Bible? Big question, but don't worry, this is not a theological debateĀI'm just wondering about The Barbecue! Bible, Steven Raichlen's whopper of a world-encompassing, world-class compendium of recipes and in-depth info on every aspect of the grilling/barbecuing experience. And my answer is a resounding yes. The 10th Anniversary edition of The Barbecue! Bible is better than ever, fully updated, with a totally revised techniques chapter based on the latest grills and accessories; full-color, almost-edible photos; and mini-photo essays that illustrate how to lard beef, stuff sausage, spatchcock chicken and more. Perfect for both beginners and buffs (and Father's Day!), the book has more than 500 recipes collected from 25 countries on five continents, from Brazilian churrasco and Mexican carne asado to Indonesian sates and Moroccan mechouie, not to mention homegrown wonders found in Memphis, Kansas City, the Carolinas and Texas. One more question: Was the burning bush a sign to Moses, the Israelites and all who came after to go forth and grill?