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B.B.Q
Cookery
Books
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| The
Barbecue Bible Steven Raichlen |
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Reviews Synopsis Steve Raichlen has gone 150,000 miles, across five continents, to discover the world's best barbecue grilled food. This cookbook has 500 recipes, and is a celebration of smoke, secret sauces, summer afternoon cookouts, and all things connected with the barbecue. |
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| New Grilling Book (Ringbound) | |
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Synopsis Offers advice on grilling techniques and presents recipes for beef, pork, poultry, fish and shellfish, game, condiments, and side dishes. |
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| Ainsley Harriott's Barbeque Bible (American) | |
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Reviewer: A reader from Dublin IrelandBeing the wife of a self proclaimed BBQ King and BBQ snob - I was almost thrown out for daring to bring a BBQ cookbook into the house. But Ainsley has done it!! The prawns were outstanding - the chicken wings with blue cheese dip were unbelievable. The BBQ King had never had as many compliments!! No receipe from this book as turned out badly. Highly recommended if you love the whole BBQ experience |
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| The Happy Camper's Cookbook: Eating Well is Portable | |
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Reviewer:
A reader from
Montclair, New Jersey, USA
I might not camp out a lot, but I do love my barbeque! And this book satisfies that, with delicious recipes you can make on an indoor electric grill or on your deck. Even better, you don't need a grill for the side dishes, salads and dressings and desserts. I love the cornbread recipe and the Rocky Road Fudge is to die for! Easy to read. Binding lays flat so the pages don't turn while you cook. It's become a staple in our house. |
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| Weber's
Art of the Grill Weber Company |
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Synopsis A maker of home grills offers more than one hundred recipes for the backyard chef as well as tricks and techniques, marinades and sauces, and entertainment tips for the perfect meal |
| Reviews Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill, and now a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill Readers will be amazed at the variety of food that can be cooked on the home grill in Weber's Art of the Grill. Chronicle and the folks at Weber's Grill have teamed up to bring recipes from around the country to the backyard grill. Grillers will enjoy the not-so-standard read meats such as Prime Rib with Texas Dry Rub, Provencal Rack of Lamb and Smoky Pulled Pork Sandwich, and they will happily set Diablo Shrimp and Angel Hair Pasta, Polenta with Black Bean Salad and Green Chili Sauce and Caribbean Swordfish Steaks with Mango Salsa on the picnic table. Included are advanced grilling technique tips, recipes for sauces and beautiful illustrations |
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| Smoke
and Spice Cheryl Alters Jamison, Bill Jamison |
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Synopsis Offers over 300 regional recipes for cooking on a charcoal grill, water smoker, or wood-burning pit |
| Reviews Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favour of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! -- |
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