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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 Crme Brle. 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 Provenal. 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.
"...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.
I bought this book for my husband after seeing it tested on the TV show "The Shopping Bags". Read morePublished 5 months ago by penny e leptick
Typical well done Raichlen cookbook. This one really covers a lot of essentials very well.Published 7 months ago by Norm
have wanted this book for a while now. delivery was quick and a great price. i would recommend it for both beginners and seasoned grill jockeys alikePublished 20 months ago by michael cooper
I returned it as there was too much information in it . I was looking for something simple for a beginner BBQer.Published on Sept. 4 2013 by Frances Kauppinen
As a starter you need some basic books in your collection that you can refer to when you experiment or hone your BBQ craft. Read morePublished on Feb. 2 2013 by Thomas Gutfreund
I love this book... it's a perfect and simple guide for everything anyone would grill. I use it as a reference every single time I start my Barbeque. Read morePublished on May 13 2011 by wiartonian