How to Grill Paperback
How to Grill Paperback   -     By: Steven Raichlen
Buy Item $20.66 Retail: $22.95 Save 10% ($2.29)
In Stock
Stock No: WW120149
Workman Publishing / Paperback
Quantity:

Add To Cart

Paypal Buy Now
Add To Wishlist
Quantity:


Add To Cart

Paypal Buy Now
Wishlist

How to Grill Paperback

Workman Publishing / Paperback

In Stock
Stock No: WW120149


This product is not available for expedited shipping.
* This product is available for shipment only to the USA.

Product Description

Presents the bible behind the Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book that gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques and recipes, from how to set up a three-tiered fire to how to grill a perfect prime rib. There are techniques for smoking ribs, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Paperback, 498 pages. Workman.

Product Information

Format: Paperback
Vendor: Workman Publishing
ISBN: 0761120149
ISBN-13: 9780761120148

Related Products

  1. The Ultimate Book of Barbecue
    The Ultimate Book of Barbecue
    Parragon Pub.
    Parragon Book LTD / 2015 / Hardcover
    $10.99 Retail: $14.99 Save 27% ($4.00)
  2. Taste of Home Backyard Barbecues: Fire up great get-togethers
    Taste of Home Backyard Barbecues: Fire up great get-togethers
    Editors of Taste of Home
    Reader's Digest / 2014 / Trade Paperback
    $8.99 Retail: $15.99 Save 44% ($7.00)
  3. Smoke & Spice, Revised Edition: Cooking With Smoke, the Real Way to Barbecue
    Smoke & Spice, Revised Edition: Cooking With Smoke, the Real Way to Barbecue
    Cheryl Alters Jamison, Bill Jamison
    Harvard Common Press / 2014 / Trade Paperback
    $22.46 Retail: $24.95 Save 10% ($2.49)
  4. Barbecue Bible
    Barbecue Bible
    Steven Raichlen
    Workman Publishing / Trade Paperback
    $20.66 Retail: $22.95 Save 10% ($2.29)

Publisher's Description

Winner of an IACP Cookbook Award, How to Grill is "the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef" (Tom Colicchio). 

A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

Author Bio

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University, and the French language series Les Incontournables du BBQ and Le Maitre du Grill.  Raichlen has written for the New York Times, Esquire, and all the food magazines; he teaches sold-out Barbecue University classes at the Broadmoor in Colorado Springs. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.
 

Editorial Reviews

The giddy joy that comes with picking up this tribute to outdoor cooking is comparable to the adolescent thrill of sneaking a naughty magazine into the garage. Not only does every conceivable meat, fish and fowl get its turn over the coals, there is a whole Barbecued Cabbage stuffed with bacon and onion and even a grilled Creme Brulee. Raichlen focuses on creative techniques, employing everything from butcher's string and bricks wrapped in foil to inserting a half-full can of beer into the cavity of a chicken: when placed on the grill it simultaneously steams the bird and holds it upright, allowing the skin to grow crisp. Indeed, Raichlen's approach is anything but shy. However, to limit the book to a manageable size, Raichlen presents just one or two recipes for each cut of meat or type of seafood. Thus a single lamb is chopped into a new-world-order menu of Rack of Lamb Marrakech, Sichuan-Spiced Loin Lamb Chops and Leg of Lamb Provencal. Throughout, every recipe is made foolproof with step-by-step instructions and, happily, a photo accompanies every one of the steps. While none could be considered a full-fledged centerfold, it is impossible not to gaze upon them and lust. —Publishers Weekly
 
"Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever . . . and it's destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up!"  —Mario Batali, Molto Mario (The Food Network), Mario Batali's Simple Italian Food

"Steven Raichlen has done it again! . . . lending his endless research and knowledge to the world of grilling. Grab this book to help you make mouthwateringly good food."  —Todd English, The Olives Table
 
"Detailed directions are clear, the tips on technique are many and useful, and the outcomes are honest and tasty."  —The New York Times
 
"150 straightforward recipes will appeal to run-of-the-mill grillers as well as those weekend barbecue warriors . . . "  —Los Angeles Times
 
"Mr. Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice."  —The Wall Street Journal
 
"Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect . . . "  —Family Circle
 
"This summer, there will be only one new addition to my cookbook shelves: Steven Raichlen's 480-page How to Grill."  —Fine Cooking
 
"With more than 1,000 full-color photos to show you every step . . . this book can turn anyone into a grill master."  —Good Housekeeping 

Ask a Question

Find Related Products

Author/Artist Review

Back
×

Ask a Question

What would you like to know about this product? Please enter your name, your email and your question regarding the product in the fields below, and we'll answer you in the next 24-48 hours.

If you need immediate assistance regarding this product or any other, please call 1-800-CHRISTIAN to speak directly with a customer service representative.