How to Grill The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
, by Raichlen, StevenNote: Supplemental materials are not guaranteed with Rental or Used book purchases.
- ISBN: 9780761120148 | 0761120149
- Cover: Paperback
- Copyright: 5/1/2001
Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food) The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. (Tom Colicchio, Think like a Chef) Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
Introduction Why I Wrote This Book | xi | ||||
GETTING STARTED | |||||
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BEEF AND VEAL | |||||
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PORK AND SAUSAGES | |||||
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LAMB | |||||
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CHICKEN AND MORE | |||||
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FISH | |||||
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SHELLFISH | |||||
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VEGETABLES PLUS | |||||
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DESSERTS | |||||
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RUBS, SAUCES, AND CONDIMENTS | |||||
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GRILLS AND GEAR | |||||
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470 | (2) | |||
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472 | (6) | |||
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478 | (3) | |||
Mail-Order Sources | 481 | (2) | |||
General Index | 483 | (8) | |||
Recipe Index | 491 |
What is included with this book?
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.