The Barbecue! Bible

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Summary: Too Good for Words
Review: I have traveled in the Far East a great deal with the US Navy. I can now make some of the delicious recipes from Singapore and Thailand that I have up to now had to forget. This easy to read cook book is a must for anyone who loves indoor or outdoor grilling and is great for inspiration. Sates have become a staple at our house. The fresh fish is next.

Rating:
Summary: A must have for any man with a grill!
Review: Any man who enjoys combining meat and fire will love this book. I've tried many recipees from this book and haven't "missed" yet. My wife has loved everything I've prepared and actually looks forward to new and different menus. You will try new foods and your old ones will get better.

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Summary: Bringing the "Grilling Man" to a Higher Plane
Review: Let's face it, in our gender-stereotyped world, grilling is usually for the guys. Burgers, chicken, an occasional steak. Before I discovered the "Barbeque Bible," my cooking repetoire consisted of baked pizza, tacos, and hamburgers. Now I'm impressing guests with Grilled Pizza, Jamaican Jerk Chicken, Memphis Style Ribs, Thai Sates, Bahamian Chicken, and even authentic grilled Indian food. I'm actually able to "hang with" my wife in the cooking department, and can outgrill most men. This book provides authentic recipes so that you can make everything from scratch. After a few recipes, you may never use prepackaged seasoning and sauces. What I like most is the excellent index; if you are feeling like something from the islands, there are dozens of recipes. In the mood for Asian? Take your pick of many excellent and exotic recipes. In short, this book can be the way to move to a "higher plane" of grilling; you will probably become a "grill snob" in only a few short weeks! Hamburgers? You've got to be kidding!

Rating:
Summary: Amazing. A must have for any food lover!
Review: I'd love to say a few words about this book but my mother told me never to type with my mouth full. Seriously though,Raichlen really has done his homework. A small nitpick..He missed some of the best south african recipes and he spells braai with one a. But his recipe for chicken peri-peri is the best I have ever seen. And I have been searching for one for ages

Rating:
Summary: A "must-own" grilling book
Review: This is hands down my favorite cookbook of ANY sort. The recipes are incredibly delicious, and yet very easy to make and understand. Before I read this book I just did the basics on the BBQ, burgers, chicken, steaks, etc. They tasted good, I got lots of compliments, but since I've been using these recipes, even my old favorites taste better, and I've added many new great tasting dishes to my grilling experience.

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Summary: consistently excellent recipes which are interesting and yum
Review: Excellent barbecue cookbook. The recipes are fun, interesting and relatively easy but best of all, the results are consistently excellent. From grilled breads to poultry/meats to condiments, all the recipes I've tried have been outstanding - wonderfully tasty! The wide variety of seasonings and preparations is sure to make grilling a must year round. Once I discovered this cookbook, I couldn't stop trying new recipes each day and I'm still at it! Usually I consider it lucky to find one or two recipes per cookbook which get added to my repetoire, but in this case, I haven't found one yet which I wouldn't want to make again and again!

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Summary: grilling and world history rolled into one book
Review: My first attraction to this book was to help satiate my passion for grilling. But I found this book both educational and just plain fun to read. The recipes from all over the world of barbeque are reason enough to own this book. The recap of his experiences and discoveries in search of the great grilling recipes will keep the true fan of barbeque reading long after the meal is done.

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Summary: Super Non-beef BBQ ideas
Review: I heard the authour on Fresh Air talking about the non-beef bbq ideas from places like Thailand (lemon grass and rice inside grape leaves) and giving tips on the best veggies to grill (ones with lots of water in them). I bought the book right away.

Rating:
Summary: Publishers Weekly Starred Review
Review: The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice, High-Flavor Low-Fat Cooking)doesn't begin to convey the international scope of the nearly 500 grilling recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to accompany grilled food (try a Smoky Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean Sesame-Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for American tastes with sirloin rather than beef heart). Raichlen's blendings of tastes and traditions are exemplified in Argentinian Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes. Revered American traditions are captured with such receipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. Sesame Spinach is a favorite dish from Japan, and A Different Greek Salad takes its zip from romaine and dill. This will be a must-have collection for any home cook hoping to expand his or her grilling horizons.

Rating:
Summary: Publishers Weekly Starred Review
Review: The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice, High-Flavor Low-Fat Cooking) doesn't begin to convey the international scope of the nearly 500 grilling recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to accompany grilled food (try a Smoky Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean Sesame-Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for American tastes with sirloin rather than beef heart). Raichlen's blendings of tastes and traditions are exemplified in Argentinian Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes. Revered American traditions are captured with such receipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. Sesame Spinach is a favorite dish from Japan, and A Different Greek Salad takes its zip from romaine and dill. This will be a must-have collection for any home cook hoping to expand his or her grilling horizons.