Raichlen traveled 150,000 miles and across five continents to discover the world's best grilled food. The result of his effort is this 500-recipe celebration of sizzle, smoke, and secret sauces. Illustrations.Raichlen traveled 150,000 miles and across five continents to discover the world's best grilled food. The result of his effort is this 500-recipe celebration of sizzle, smoke, and secret sauces. Illustrations.Read Less
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Lots of good recipes in this book. I would recommend it to anyone who likes to Barbecue.
Nov 20, 2011
BBQ Cooks Need This Cookery Book!
We have Grilled Beef Burgers while Snow was Coming Down! Passionate? Yes! Steven Raichlen has a Gift for All Foods Grilled.Gave a copy as a Gift to Relative w/Racks of Ribs. Plus,Sauce of course! He was Thrilled! No One has been as Inspiring as Chef Raichlen.Even Vegetarians can be Involved in Grilling.No One is Left Out,Ever.That makes this a Perfect Gift. Buy a copy same Time for Yourself.
Aug 25, 2011
lots of tips
The book was loaded with all kinds of hints and tips for a great barbeque experience.
Jul 16, 2009
Let there be grilling
This is a great book by the barbecue guru,in the book he gives you easy to follow recipes and plenty of helpful tips to make your next barbecue the must attend event of the summer,if you are as serious about your barbecue as I am I heartily recommend that you pick up this book it's "finger lickin good".
Mar 19, 2009
Lots of practical and appetizing recipes. If you like to barbecue you should have this book.
Publishers Weekly, 1998-06-15 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 recipes 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. (July) (c) Copyright PWxyz, LLC. All rights reserved
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