How to Grill and over one million other books are available for Amazon Kindle. Learn more
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook Hardcover – Apr 3 2001


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
Hardcover, Apr 3 2001
CDN$ 49.08 CDN$ 8.74

2014 Books Gift Guide
Yes Please is featured in our 2014 Books Gift Guide. More gift ideas

Customers Who Bought This Item Also Bought



Product Details

  • Hardcover: 480 pages
  • Publisher: Workman Publishing Company (April 3 2001)
  • Language: English
  • ISBN-10: 0761124829
  • ISBN-13: 978-0761124825
  • Product Dimensions: 21.4 x 4.1 x 24.2 cm
  • Shipping Weight: 1.8 Kg
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (61 customer reviews)
  • Amazon Bestsellers Rank: #905,957 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Publishers Weekly

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled CrŠme Br–l‚e. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's (Miami Spice; High-Flavor Low-Fat Cooking) approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Proven‡al. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust.

Copyright 2001 Cahners Business Information, Inc.

Review

"...detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty." -- The New York Times

"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors..." -- Los Angeles Times

"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice." -- The Wall Street Journal

"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect..." -- Family Circle

"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill." -- Fine Cooking

"With more than 1,000 full-color photos to show you every step... this book can turn anyone into a grill master." -- Good Housekeeping --This text refers to the Paperback edition.

Inside This Book (Learn More)
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.8 out of 5 stars
Share your thoughts with other customers

Most helpful customer reviews

5 of 5 people found the following review helpful By A Customer on June 15 2004
Format: Paperback
Recommended by a friend with great grilling abilities, I began with the simple stuff, picked up some good techniques and now a shelf of spices (it's ok to be a guy and have spices) and have moved on in bigger beef, beer can chicken, coconut shirmp... yadidoda... The format is consistent, Raichlen is readable, This book is great, but the binding...buy a copy, drill holes in it and stick it in a binder, it will fall apart.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
4 of 4 people found the following review helpful By Fahad Ahmed on July 16 2004
Format: Paperback
Steven R. has done a great job with presenting his idea in the most understandable way. The color pictures really make it easy for you to understand. Weather you are grilling for the first time or you are a pro, this book surely teaches you new ideas and techniques. I love grilling and I use to suck on doing BBQ on a grill but after reading this book, my family actually enjoys the food too and not just the adventure of cooking. I defineteley recomend this book. I doesn't just show you how to grill but also has MANY helpful and tasty recipe. You can rent it from libarary before buying it, thats what I did. I was confused between "how to grill" and "BBQ Bible" and I like this book alot more.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
3 of 3 people found the following review helpful By A Customer on July 12 2004
Format: Paperback
I was in a bit of a frenzy for the usual Fourth of July grilling extravaganza... I wanted to do a couple of new dishes, smoked BBQ ribs and smoked salmon, and I awoke Saturday morning with neither the foodstuffs nor any proven recipes. After throwing back a bracing cup of coffee, I raced off to the local warehouse store that I knew carried this book to see whether I could still make the cookout happen, and if not... Well, there's always pizza, right?
I realized time would be an issue, so as I scanned the recipes for BBQ ribs and smoked salmon, I knew it would be a close race. I would need to pick up all the materials, do some prep work, fire the grill, cook the food, and basically do it all in about 5 hours. Nothing invigorates like a good challenge.
Five hours later, our guests were sitting down to newly-made potato salad, cherry cobbler, fresh corn on the cob, green beans from the garden... And the centerpieces of the cookout, the aforementioned spareribs and salmon. Let me just say this. I have always had great success with salmon, and some would say my versions are better than what is served in many restaurants. Raichlen's smoked salmon with dark rum outdid my best. It was buttery, smoky, just a hint of rum and brown sugar. And best of all, as it cured in the fridge for about 4 hours, it allowed me to move onto other projects. Grill time for the salmon? A mere 20 minutes.
The ribs were an unequivocal hit also. I even managed to mix up his suggested BBQ sauce, and I must say it was simply outstanding. Best of all, the most labor-intensive aspect of this recipe was actually remembering to spritz the rack of ribs every 15 minutes with cider. How very taxing, indeed...!
Sunday I sat down and perused the rest of the recipes.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
2 of 2 people found the following review helpful By "meandmrjones" on May 26 2004
Format: Paperback
During the warmer months, my husband and I grill sometimes 5x/week. But despite our love for all types of foods, we noticed that we seemed to stick to the usual fair whenever we grilled (burgers, steaks, the occasional chicken quarters, etc). We recently purchased a new, beautiful gas grill, so I decided there was no better time than the present to learn more about "the art of grilling". We weren't amateurs to the grill at all, but at the same time, there were many techniques that we knew we needed to learn, plus it would help if we had more recipes to try, then we could expand upon whatever knowledge we already had.
I researched several "how to" grilling books online, and my first choice was "How to Grill" by Steven Raichlen. Unfortunately, when I ordered it, it was sold out and there was no word on when it would become available. I then decided to purchase my second choice "Weber's Art of the Grill."
That was about a month ago, and since then I have managed to buy a copy of Raichlen's "How to Grill." In comparing both of them, I think Raichlen's book is indeed well-written and comprehensive, providing some excellent recipes and great tips and techniques. However, I was disappointed by the fact that on each recipe, he gives the same instructions on how to light the grill...over and over again (seems like other readers have noticed this, too). Also, I wish the book were bigger as in the size. (The size reminded me more of a software manual than a cookbook. I expected something "larger"). In parts, the book is extremely rudimentary in it's instruction, too.
Read more ›
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
2 of 2 people found the following review helpful By A Customer on June 13 2001
Format: Paperback
I was very excited about this book coming out. The layout and photographs are really nice (full color) and the techniques great (although *BEWARE* it didn't really teach me anything I hadn't learned from the Barbeque Bible already.) But in the end, the recipes left me disappointed as I was hoping for something more sophisticated. My advice, don't buy this book if you already have the first one. And don't buy this book unless you like all your meat products stuffed with cheese.
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Most recent customer reviews



Feedback