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How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook [Hardcover]

Steven Raichlen
4.8 out of 5 stars  See all reviews (61 customer reviews)

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Kindle Edition CDN $11.96  
Library Binding CDN $29.88  
Hardcover, April 3 2001 --  
Paperback CDN $16.89  
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Book Description

April 3 2001
It's the bible behind the Bible. From Steven Raichlen, author of the bestselling The Barbecue! Bible, comes HOW TO GRILL, a lively, fully illustrated introduction to the techniques of cooking over to live fire. Whether throwing a few burgers and dogs on the grill for the kids or barbecuing a whole pig for a neighborhood block party, HOW TO GRILL shows exactly how it's done - and done best - in more than 1,000 full-color photographs matched to the author's expert, detailed instructions. Choosing the right grill. Choosing the right fuel. Stocking the essential tools. Setting up a work area. Building the best fire. Picking the correct method - direct grilling indirect grilling, barbecuing, split roasting, roasting in the embers. Managing the cookout. You can treat it as a primer or as a refresher - the fundamentals set the stage for all grilling heroics to come. The very first technique in the book elevates backyard barbecuing to a new level: Hickory Smoked Prime Rib. It covers the fine points of indirect grilling a large piece of meat along with the technique for using wood chips to create a smoke flavor, and it shows how to French the ribs for a jaw-dropping presentation. Technique by technique, recipe by recipe, the book runs the gamut of grilling skills: How to jerk pork. How to spatchcock a chicken. How to grill an asparagus raft, a pizza, oysters, tofu, pears, lettuces, delicate mushrooms, scallops, even a whole lamb. Says the author, If it tastes good cooked, it'll taste even better grilled.

Product Details

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.


"...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.

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Customer Reviews

Most helpful customer reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars 0-60 quick June 15 2004
By A Customer
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 a copy, drill holes in it and stick it in a binder, it will fall apart.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Excellent presentation, MUST have BBQ book!!! July 16 2004
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.
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2 of 2 people found the following review helpful
2.0 out of 5 stars Good techniques. Not so good recipes. June 13 2001
By A Customer
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.
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5.0 out of 5 stars This Book Saved the Fourth of July! July 12 2004
By A Customer
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.
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5.0 out of 5 stars Awesome Book! June 1 2004
How to Grill is a comprehensive guide to grilling for newbies that want to become pros. The book begins with a very thorough study of every conceivable barbeque technique, every piece of equipment, and many how-to's, from choosing the grill (or grills!) that are right for you to lighting charcoal without blowing something up. Each of these discussions have beautiful, glossy, detailed pictures included. If you decide to buy a fish grilling basket after reading this book, you will know exactly what it looks like when you go to the store. No more guessing from bad illustrations! This alone is worth the purchase price of this book.
Of course, this is also a large recipe book. And the recipes are absolutely delicious! I suggest that any barbequer start with the Beer Can Chicken recipe and work from there. The recipe is so simple, but soooo good. All recipes are well illustrated, with step-by-step instructions. Again, nice glossy photos, no bad illustrations.
Some have complained that the information about how to do things like soaking wood chips and lighting the grill are repeated unnecessarily with each recipe. I think these repetitions actually make the book great at what it's for, the beginner. A beginner barbequer doesn't want to have to flip back and forth through the book to remember the steps. It's all laid out together. More advanced barbequers, which anyone who buys this book will quickly become, would do well to get another book of Raichlen's: "BBQ USA", with still great instructions, though less pictures, and 425 recipes to keep you eating for many weekends to come.
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4.0 out of 5 stars Good book -- but I like Weber's better.... May 26 2004
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.
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Most recent customer reviews
5.0 out of 5 stars perfect
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 alike
Published 5 months ago by michael cooper
3.0 out of 5 stars Returned
I returned it as there was too much information in it . I was looking for something simple for a beginner BBQer.
Published 12 months ago by Frances Kauppinen
5.0 out of 5 stars Good Basics
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 more
Published 19 months ago by Thomas Gutfreund
5.0 out of 5 stars LOVE IT!!!
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 more
Published on May 13 2011 by wiartonian
4.0 out of 5 stars Everyone loves to come for a BBQ!!!
This book makes for great tasting meals. I'm not sure that they would be called healthy but great for a splurge once in a while. My son and husband love the recipes for BBQing. Read more
Published on Jan. 25 2011 by Pushin Fifty.
5.0 out of 5 stars Good choice
I try a receipe this week end for the first time and it was a big hit.
Published on Sept. 26 2010 by Alain
5.0 out of 5 stars Great Book
This book is exactly what I was looking for. It talks about the basic techniques that help you bbq better and it has a bunch of great recipes as well. Read more
Published on Aug. 6 2009 by Phillip Whelan
5.0 out of 5 stars Great BarBQue Cookbook with some minor drawbacks.
Well, There are lots of good reviews for this book and I agree. The recipes are great and easy to follow. Read more
Published on May 20 2004 by James Haring
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