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From the Publisher

More than 500 Great Grilling Recipes from Around the World

A 500-recipe celebration of sizzle and smoke with full-color photos, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.

Grilled Fish with Brazilian Garlic Marinade

From The Barbecue! Bible

100 Irresistible Recipes from the Classic to Adventurous

A complete step-by-step guide to mastering the art and craft of smoking for food that roars off your plate with flavor. Learn how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella.

Jamaican Jerk Chicken

From Project Smoke

200 Recipes for Sauces, Rubs, Marinades, Bastes, Butters, and Glazes

Transform meats, seafood, vegetables, and desserts into world-class barbecue with every griller’s secret weapon! Here are chile-fired rubs, citrusy marinades, buttery bastes, and pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of flavors, including the seasoning building blocks of America’s barbecue belt.

Righteous Ribs

From Barbecue Sauces, Rubs, and Marinades

The Complete Illustrated Book of Barbecue Techniques

In full-color and step-by-step, How to Grill gets to the core of the grilling experience by showing exactly how it's done. With more than 1,000 photographs, How to Grill features 100 techniques, from how to set up a three-tiered fire to how to grill a porterhouse. There are methods for smoking ribs; cooking the perfect burger; barbecuing a fish; and grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores.

Rack of Lamb Marrakech

From How to Grill

100 Boldly Flavored Recipes Using Cutting-Edge Techniques

An electrifying new approach by the man who literally wrote the bible on barbecue. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, and T-bones tattooed with grill marks and enriched with melted beef fat. Here’s how to spit-roast beer-brined cauliflower. Blowtorch a rosemary veal chop. Grill mussels in blazing hay and peppery chicken under a salt brick. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live fire makes everything taste better.

Caveman Lobsters with Absinthe Butter

From Project Fire

More than 60 Foolproof, Mouthwatering Recipes for Preparing the Most Beloved Cut of Meat in the World

Texas barbecued brisket is just the beginning: There’s Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami. The perfect Passover Brisket with Dried Fruits and Sweet Wine. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus, plenty more recipes that are pure comfort food and side dishes that are the perfect brisket accents.

Corned Beef and Cabbage

From The Brisket Chronicles

Barbecue Sauces, Rubs, and Marinades The Barbecue! Bible The Brisket Chronicles Project Smoke How to Grill
Also Available!

Description

Product Description

Where There’s Smoke, There’s Fire.

An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better.

“Once again, steven Raichlen shows off his formidable fire power and tempting recipes.”
—Francis Mallmann

Review

"[Steven Raichlen is] the Julia Child of barbecue" — Los Angeles Times  

"[Raichlen’s recipes are] smart, grill friendly twists on a global range of dishes, with ingredient combinations that instantly click" — Wall Street Journal

"Raichlen once again enthusiastically brings spark and creativity to cooking on flames." — Publishers Weekly, starred review

"Once again, Steven Raichlen shows off his formidable fire power and tempting recipes, from primal charcoal to elegant roast." —Francis Mallmann, author of Seven Fires: Grilling the Argentine Way 

"Another addition to [Raichlen’s] magisterial collection…. [ Project Fire] contributes useful new information for both novice backyard cooks and experienced grill chefs." — Booklist

 

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new  Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy.  Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is .

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Customer reviews

4.7 out of 54.7 out of 5
696 global ratings

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Top reviews from the United States

Andrew D
1.0 out of 5 starsVerified Purchase
Missing 23 pages
Reviewed in the United States on August 5, 2018
The book is missing 2 different sections (23 pages). My brother and I ordered the same book and we are both missing the same sections.
20 people found this helpful
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P.C.
1.0 out of 5 starsVerified Purchase
Does not cover the entire series. Ripoff.
Reviewed in the United States on September 2, 2018
Very disappointed with this cookbook. Not all the recipes in the series are included. Guess I’ll be more careful with Kindle purchases when it comes to cookbooks from now on.
13 people found this helpful
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Matthew hammer
5.0 out of 5 starsVerified Purchase
New favorite
Reviewed in the United States on October 1, 2018
The recipes in this book are amazing and it also has many great parts about how to cook with a grill or an open fire. Haven’t had a bad thing from this book and would recommend the maple siracha grilled chicken legs.
5 people found this helpful
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Joe
5.0 out of 5 starsVerified Purchase
Raichlen still brings it
Reviewed in the United States on July 20, 2021
After seeing this inspirational recipe I determined I had to get a Kettle Grill and try this out. It did not disappoint and my wife isn''t a fan of Prime Rib so much and she enjoyed the seasoning very much as well. I had purchased 3 other grilling/smoking books at the same... See more
After seeing this inspirational recipe I determined I had to get a Kettle Grill and try this out. It did not disappoint and my wife isn''t a fan of Prime Rib so much and she enjoyed the seasoning very much as well. I had purchased 3 other grilling/smoking books at the same time but his explanations of techniques in the beginning is one of the best.

Will update after trying more recipes.
One person found this helpful
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StickyBunz
5.0 out of 5 starsVerified Purchase
Fire good!
Reviewed in the United States on July 18, 2018
Feeling out of place in the modern world? Feeling like You are living in a world that discounts masculinity? This book will put the Neanderthal back in your cooking! Love the recipes. Simple, tasty and it works for a bbq or even over an open... See more
Feeling out of place in the modern world? Feeling like You are living in a world that discounts masculinity?

This book will put the Neanderthal back in your cooking!

Love the recipes. Simple, tasty and it works for a bbq or even over an open campfire.

Would give it as a gift to my father. That’s high praise for a man that lived through the Great Depression and who hunted to feed his family.
4 people found this helpful
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South Lousiana Bayou Gal
5.0 out of 5 starsVerified Purchase
Cannot go wrong with Steven Raichlen!
Reviewed in the United States on July 24, 2018
Had to had to had to add Steven Raichlen''s latest cookbook to my collection. He is a grill master to top all grill masters. I checked it out from the library 1st, to see if I was really interested in purchasing it. Well, after I tabbed about 70 recipes with post-it page... See more
Had to had to had to add Steven Raichlen''s latest cookbook to my collection. He is a grill master to top all grill masters. I checked it out from the library 1st, to see if I was really interested in purchasing it. Well, after I tabbed about 70 recipes with post-it page markers, I knew I had to buy it.
5 people found this helpful
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R. Peckham
3.0 out of 5 starsVerified Purchase
It’s ok but nothing real special to keep it
Reviewed in the United States on July 14, 2019
It’s an ok book looked through it and sent it back. Just was not what I thought it was going to be. I have other books by this author that are much better.
5 people found this helpful
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Michelle
5.0 out of 5 starsVerified Purchase
Great grilling info!
Reviewed in the United States on September 3, 2018
I borrowed this book at my local library and ended up taking too many pics to be convenient to use all the recipes, advice, etc. I weeded out most of my 100s of cookbooks caving in to the online convenience, but I had to buy this book as it just contained so much awesome... See more
I borrowed this book at my local library and ended up taking too many pics to be convenient to use all the recipes, advice, etc. I weeded out most of my 100s of cookbooks caving in to the online convenience, but I had to buy this book as it just contained so much awesome info and recipes. Great price too!
4 people found this helpful
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Top reviews from other countries

Margaret
5.0 out of 5 starsVerified Purchase
Every recipe we’ve used works great. Can’t recommend it enough. Bought one for a friend too
Reviewed in the United Kingdom on July 13, 2021
Love the book. Clear instructions and success every time.
Love the book. Clear instructions and success every time.
Report
g mmore
4.0 out of 5 starsVerified Purchase
American styles of Bar-B- Que-ing
Reviewed in the United Kingdom on April 10, 2021
Seems a very helpful book for fans of Bar-B Que
Seems a very helpful book for fans of Bar-B Que
Report
Amazon Customer
5.0 out of 5 starsVerified Purchase
A Fabulous Follow-Up to Project Smoke!
Reviewed in Canada on May 28, 2018
Classic Raichlen! This is a fabulous follow-up to Project Smoke (which I also own, along with most of Raichlen''s books). If you''re new to grilling on charcoal, or just looking for new tips, tricks and recipes, this book doesn''t disappoint. While the recipes certainly lend...See more
Classic Raichlen! This is a fabulous follow-up to Project Smoke (which I also own, along with most of Raichlen''s books). If you''re new to grilling on charcoal, or just looking for new tips, tricks and recipes, this book doesn''t disappoint. While the recipes certainly lend themselves to gas and electric grills, where this book shines is in live fire charcoal pits where you ca take advantage of the caveman (and cavewoman!) methods, among others.
Classic Raichlen! This is a fabulous follow-up to Project Smoke (which I also own, along with most of Raichlen''s books). If you''re new to grilling on charcoal, or just looking for new tips, tricks and recipes, this book doesn''t disappoint. While the recipes certainly lend themselves to gas and electric grills, where this book shines is in live fire charcoal pits where you ca take advantage of the caveman (and cavewoman!) methods, among others.
2 people found this helpful
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Leo
5.0 out of 5 starsVerified Purchase
un nome, una garanzia
Reviewed in Italy on July 8, 2018
hai presente quando il solito di turno traduce i pollici e i piedi in cm e mm con 4 decimali? questo libro è l''opposto, pratico, chiaro, no-nonsense, arrotonda dove deve (davvero credi che il risultato cambi se "sbagli" di mezzo grado?), per me sostituisce molti...See more
hai presente quando il solito di turno traduce i pollici e i piedi in cm e mm con 4 decimali? questo libro è l''opposto, pratico, chiaro, no-nonsense, arrotonda dove deve (davvero credi che il risultato cambi se "sbagli" di mezzo grado?), per me sostituisce molti altri ricettari per il grigliatore e il barbecue-er (full disclosure: sono un principiante assoluto con entusiasmo a mille, potrei non essere 100% oggettivo o perfettamente informato ;-)
hai presente quando il solito di turno traduce i pollici e i piedi in cm e mm con 4 decimali? questo libro è l''opposto, pratico, chiaro, no-nonsense, arrotonda dove deve (davvero credi che il risultato cambi se "sbagli" di mezzo grado?), per me sostituisce molti altri ricettari per il grigliatore e il barbecue-er (full disclosure: sono un principiante assoluto con entusiasmo a mille, potrei non essere 100% oggettivo o perfettamente informato ;-)
Report
Translate review to English
Michelle Miscampbell
5.0 out of 5 starsVerified Purchase
Great Book
Reviewed in Canada on February 12, 2020
My husband is a huge fan of Steve''s so I got this for him for Christmas. He loves this book and wants to make every single item in the book which is a win win for me....delicious recipes and fantastic pictures to boot.
My husband is a huge fan of Steve''s so I got this for him for Christmas. He loves this book and wants to make every single item in the book which is a win win for me....delicious recipes and fantastic pictures to boot.
Report
See all reviews
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More than 500 Great Grilling Recipes from Around the World

A 500-recipe celebration of sizzle and smoke with full-color photos, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.

Grilled Fish with Brazilian Garlic Marinade

From The Barbecue! Bible

100 Irresistible Recipes from the Classic to Adventurous

A complete step-by-step guide to mastering the art and craft of smoking for food that roars off your plate with flavor. Learn how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella.

Jamaican Jerk Chicken

From Project Smoke

200 Recipes for Sauces, Rubs, Marinades, Bastes, Butters, and Glazes

Transform meats, seafood, vegetables, and desserts into world-class barbecue with every griller’s secret weapon! Here are chile-fired rubs, citrusy marinades, buttery bastes, and pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of flavors, including the seasoning building blocks of America’s barbecue belt.

Righteous Ribs

From Barbecue Sauces, Rubs, and Marinades

The Complete Illustrated Book of Barbecue Techniques

In full-color and step-by-step, How to Grill gets to the core of the grilling experience by showing exactly how it's done. With more than 1,000 photographs, How to Grill features 100 techniques, from how to set up a three-tiered fire to how to grill a porterhouse. There are methods for smoking ribs; cooking the perfect burger; barbecuing a fish; and grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores.

Rack of Lamb Marrakech

From How to Grill

100 Boldly Flavored Recipes Using Cutting-Edge Techniques

An electrifying new approach by the man who literally wrote the bible on barbecue. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, and T-bones tattooed with grill marks and enriched with melted beef fat. Here’s how to spit-roast beer-brined cauliflower. Blowtorch a rosemary veal chop. Grill mussels in blazing hay and peppery chicken under a salt brick. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live fire makes everything taste better.

Caveman Lobsters with Absinthe Butter

From Project Fire

More than 60 Foolproof, Mouthwatering Recipes for Preparing the Most Beloved Cut of Meat in the World

Texas barbecued brisket is just the beginning: There’s Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami. The perfect Passover Brisket with Dried Fruits and Sweet Wine. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus, plenty more recipes that are pure comfort food and side dishes that are the perfect brisket accents.

Corned Beef and Cabbage

From The Brisket Chronicles

Barbecue Sauces, Rubs, and Marinades The Barbecue! Bible The Brisket Chronicles Project Smoke How to Grill
Also Available!

Description

Product Description

Where There’s Smoke, There’s Fire.

An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better.

“Once again, steven Raichlen shows off his formidable fire power and tempting recipes.”
—Francis Mallmann

Review

"[Steven Raichlen is] the Julia Child of barbecue" — Los Angeles Times  

"[Raichlen’s recipes are] smart, grill friendly twists on a global range of dishes, with ingredient combinations that instantly click" — Wall Street Journal

"Raichlen once again enthusiastically brings spark and creativity to cooking on flames." — Publishers Weekly, starred review

"Once again, Steven Raichlen shows off his formidable fire power and tempting recipes, from primal charcoal to elegant roast." —Francis Mallmann, author of Seven Fires: Grilling the Argentine Way 

"Another addition to [Raichlen’s] magisterial collection…. [ Project Fire] contributes useful new information for both novice backyard cooks and experienced grill chefs." — Booklist

 

About the Author

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new  Brisket Chronicles, Project Fire, Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy.  Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is .

Product information

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