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Summary: CALLING IT A BIBLE IS DEAD ON TARGET
Review: At over 500 pages and over 500 recipes this indespensible guide is most definitely a bible for anyone who follows the religion of grilling. Author Steve Raichlen has traveled across not only the country, but around the world over a three-year span with recipes from over 25 countrys to add to all the great recipes from here in the states. Best of all that even if you live in an apartment this book is a must have because many of these recipes can be made on indoor grills like the George Foreman. Clearly Raichlen wants to hit as large an audience as possible. Want Exotic? How about Persian Chicken?
Fish, Beef, Poultry, Pork, Veggies, appetizers..No matter what you're looking for, you're sure to find it in this comprehensive book. Raichlen also provides great advice on what equipment to use and clearly says you don't need a $1000.00 grill to do great BBQ. Filled with great tips on sauces, marinades, and rubs, this book is designed for palettes that crave taste. Best of all Steve presents recipes that for the most part are made with very simple ingredients that won't have you needing gourmet food stores.
A grillers delight!
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Summary: I love this book!
Review: First of all, this book is a great read. Before making any of the recipes I sat and read it cover to cover because it's so interesting. I believe some of the criticism I've read on this site isn't justified.
For example, in reference to those who say this book is for "seasoned" grillers only, the opening section of the book contains great how-to information, and sprinkled through each chapter there are excellent side boxes on such things as how to grill the perfect steak or spatchcock a chicken.
I personally LOVED the stories and background given for each recipe, but if that's not your thing you certainly don't have to read them--just skip right to the recipe. There are hundreds of recipes in this huge book, so he didn't shortchange on the recipes by telling the stories.
As far as the recipes themselves...many look more complicated than they are. Yes, there are some exotic ingredients, but he often gives more readily-available substitutions for those not inclined to peruse their local Asian grocery. One reviewer suggested that people won't actually make the recipes--well, I can tell you that I make about 1 recipe per week out of this book and I've only come across one thing I didn't love. (Incidentally, that was the Dutch West Indian Peanut Sauce. I think it was more of a personal preference thing, because I LOVE the Thai Peanut Sauce on the adjacent page.)
One final note: I own a gas grill. The author never suggests that one must turn over a steel drum or something to make a dish. With the exception of just a few recipes (out of over 500), everything in the book can be made on a gas grill. Maybe charcoal would taste better, but I'll never know so I don't care. Everything I make from this book gets rave reviews.
P.S. My absolute favorite recipe (so far) is the Spicy Thai Grilled Beef Salad. It is to die for.
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Summary: This book is soooo comprehensive!
Review: It runs the gamut of grilling, barbeque, wood fire, etc etc and includes cuisines from every corner of the globe. Great sides and sauces as well. Also recommended is the Weber Big Book of Grilling.
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Summary: All the basics, plus even more
Review: I love this cookbook -- it's one of my favourites and most-used. I didn't have any "formal" barbecuing experience, so my skills were limited to grilling hamburgers and hotdogs. Even steaks were beyond my skill level, as I always over-cooked them, and never knew how to get the outside crispy while keeping the inside rare. Thanks to this book I can cook a perfect steak, make great ribs (thanks to "indirect heat"), and even cook whole chickens. It's also encouraged me to expand my grilling horizons, so now items like plantains and cuttlefish are grill regulars. I like to choose new recipes to try, so the variety is appealing. I have no problem stocking up on new items to try a recipe -- it's not going to kill me to go out and pick up a can of coconut milk, for example.To answer one criticism that others have made, I grew up in Canada, and I had no idea that there was a style of cooking called "barbecue" (i.e. long slow cooking with smoke). To me, "barbecue" means you cook stuff on a grill, whether it be a gas grill or a charcoal grill. So, I had no confusion over the title - it said "barbecue" and it did exactly that -- it taught me to cook on a "barbecue".
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Summary: Grilling repetoire
Review: If a cookbook can squeeze more than one recipe into my repetoire, it gets an automatic 5 stars. This book passes muster. I think this is probably the only Raichlen work worth studying. Although the How to Grill book I would get instead for those who don't know how to tie their shoes culinarily. He gets these recipes from people all over the world and many of them are outstanding. He must be very personable to coax them out of all those talents. I don't think he is a particularly great cook but he does know enough about grilling. I think this will please gourmands who want to be able to extend their abilities to the summer get-together concept, but it will be a bit over the head of your average beergutted grill jockey. Most of my nascent grilling repetoire so far consists of variations on what I found within.
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