| Barbecue Bible |  | Author: Steven Raichlen
Publisher: WORKMAN PUBLISHING (
Category: Book
Buy New: $32.99
New (3) Used (7) from $9.24
Avg. Customer Rating:  90 reviews
Sales Rank: 1730056
Media: Paperback
Pages: 556
Shipping Weight (lbs): 1.1
ISBN: 0761111794
Dewey Decimal Number: 641.5784
EAN: 9780761111795
Publication Date: September 30, 1998
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: NEW
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| Customer Reviews: Read 85 more reviews...
 Forensic Buff November 26, 2008
Enjoying the book. He has a lot of recipes. He is an advanced barbecue cook, but easy to follow. If you are looking for complete meals on the grill this is the book.
 This guy knows his stuff! September 30, 2008
We have more than one of Steve Raichlen's books and love every single one of them! If you love BBQ this is a good book to have.
Some Good Recipes September 2, 2008
1 out of 1 found this review helpful
This book is a great place to start (for someone who's a beginner), like me...
I was looking for a series of books to give me ideas on how to use the
BBQ Equipment, as well as a good selection of recipes...
This book is one of the "must haves" in my kitchen...
Fine for Raichlen newbies, but don't rush to upgrade if you have it already August 5, 2008
1 out of 1 found this review helpful
I want to get one thing out of the way right now: there is something odd about the Barbecue Bible franchise that has never quite sat right with me, and I've never been able to put my finger on exactly what it is. After seeing Raichlen's rise over the last ten years to become one of the US culinary scene's grilling gurus, I guess I was just flat out wrong. The Barbecue Bible is actually a pretty awesome book -- a whirlwind guide to live fire styles from around the world, all adapted as much as possible for the American kitchen. Like many successful franchises from the Edison light bulb to the iPod, Raichlen provides an end-to-end solution for barbecuing -- not just meat and seafood, but vegetables and breads that can be cooked on the grill, a huge selection of sauces and marinades, and even beverages and desserts. Though its layout is rather loud, the recipes combine with Raichlen's stories and technique articles to make a worthwhile purchase for anyone who spends a fair amount of time next to a grill.
Which brings me to the problems with the new edition. The 2nd edition has added significant amounts of color photography and how-to diagrams, drawing on Raichlen's 2001 How to Grill for stylistic inspiration. If you're a new griller, this will be a welcome improvement. However, if you've been buying Raichlen's books since the beginning, the revision presents a problem: if you already have the first edition, you probably don't need to bother with this one. The column-oriented layout, borrowed from later books in the series, looks cluttered and dense compared to the more discrete recipe-oriented layout in the original, and with How to Grill still very much in print there's far more useful visual information to be found in that than in this edition. So where does that leave us?
Well, I don't really know. I want to recommend it. If you don't have the first edition, you should certainly get this one; it's still an excellent book on the subject, and it does live up to its name. But the recipe revisions Raichlen has made in the new edition aren't really reason enough to upgrade, and if you already have either the first edition or How to Grill you don't need the instructional photos in the new edition anyway. If you grill or want to learn how, you should have one version, but unless you have an overly visual learning style and a limited budget, the second edition won't get you much that you can't get cheaper from a used copy of the first edition.
 Too few photos June 27, 2008
1 out of 1 found this review helpful
The text part is great, but I was very disappointed that there are so few photos in the book. I would not have bought if I had known that.
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