Author, journalist, lecturer, and TV host, Steven Raichlen is the man who reinvented modern barbecue. His 30 books include the international blockbusters The Barbecue Bible and How To Grill, and the New York Times bestselling Planet Barbecue (Workman Publishing). His latest book, Barbecue Sauces, Rubs, and Marinades–Bastes, Butters, and Glazes, Too celebrates the flavor boosters that give grilled food its character, personality, depth, and soul. His books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and been translated into 17 languages.
Raichlen hosts the popular PBS TV shows Steven Raichlen’s Project Smoke, Primal Grill, and Barbecue University. (He also stars in two French language TV shows—Le Maitre du Grill and Les Incontourables du BBQ.) Founder of Barbecue University at the Broadmoor resort in Colorado Springs, Raichlen serves as barbecue curator for SoFAB (the Southern Museum of Food and Beverage) in New Orleans. He has lectured on this history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian.
An award-winning journalist, Steven Raichlen writes a weekly column for Le Journal de Montreal. His work has appeared extensively in The New York Times, Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the Barbecue Hall of Fame.
Steven Raichlen holds a degree in French literature from Reed College in Portland, Oregon, and studied medieval cooking in Europe on a Thomas J. Watson Foundation Fellowship. He and his wife, Barbara, live in Miami and Martha’s Vineyard.