Steven Raichlen's Barbecue! Bible

Posts Tagged ‘book’

How to Survive Black Friday: 10 e-Cookbooks for Your Favorite Barbecue Fanatic

How to Survive Black Friday: 10 e-Cookbooks for Your Favorite Barbecue Fanatic

Black Friday? Not for me. I’d rather sit for a root canal (at least they anesthetize you) than fight the crowds at the mall parking lot. And that was before Black Friday elbowed in on what should be sacred family tradition: Thanksgiving dinner. If you want to shop on Black Friday, why not do the heavy lifting on your keyboard or touchpad? First, a shout out to our colleagues at Workman Publishing—in particular their functional and fun Page-A-Day calendars that make terrific gifts for grilling fanatics: For fish lovers: Trout of North America For the farm-to-table crowd: Seasons:...

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Food Dude: Michael Pollan

Food Dude: Michael Pollan

Welcome back to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Today we bring you Michael Pollan, a food activist, journalist, and bestselling author whose books, like The Omnivore’s Dilemma, Food Rules: An Eater’s Manual, and In Defense of Food, have revolutionized the way Americans think about food. What you may not realize...

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Cooking Anytime, Anywhere with Francis Mallmann

Cooking Anytime, Anywhere with Francis Mallmann

He's a French-trained chef who returned to the rustic wood fire and cast iron cooking of his Argentinean forebears. He's the author of one of the most influential books on wood fire cooking, Seven Fires (Artisan). If you've done any serious grill hopping in Argentina or Uruguay, you've probably heard of him, and if you haven't, you should run, not walk, to your nearest bookstore to buy his latest book, Mallmann on Fire. We asked South America's premier grill master to write this...

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Food Dude: Stanley Tucci

Food Dude: Stanley Tucci

Welcome back to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Today we bring you Stanley Tucci, who is not only an award-winning actor, screenwriter, and director, but also author of The Tucci Cookbook and host of the PBS wine tasting show Vine Talk. “I’m completely food-obsessed,” says Tucci, who attributes his passion for cooking and eating...

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It’s Better with Bourbon

It’s Better with Bourbon

We interrupt our normal barbecue programming to focus on a beverage that's indispensable to barbecue: bourbon. We add it to our sauces and marinades and spray it on ribs and pork shoulders. We certainly drink it at barbecues in the form of Manhattans, Old Fashioneds, Mint Juleps, Whiskey Smashes, and of course, straight up. Did you know September is National Bourbon Heritage Month? To celebrate we asked our colleague, Amy Stewart, author of one of our favorite new books, The Drunken...

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Food Dude: Andrew Zimmern

Food Dude: Andrew Zimmern

Welcome back to our latest series on BarbecueBible.com—Food Dudes—featuring interviews with the movers and shakers of the food world, excerpted from Man Made Meals: The Essential Cookbook for Guys. Today we bring you food traveler/journalist and strange food wildman Andrew Zimmern, whom you probably know best as the host of Bizarre Foods on the Travel Channel. He has great advice on grilling and cooking, so listen up: He’s the guy who eats weird stuff—very weird stuff, like rotten shark in Reykjavik and giant...

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When Kimchi Meets the Grill

When Kimchi Meets the Grill

Excerpted from Smoke & Pickles by Edward Lee (Artisan Books). Copyright © 2013. Photographs by Grant Cornett. Perhaps you’re a Korean barbecue fanatic already and you have several jars of kimchi in your fridge. (Quick test: when you pick up The Barbecue! Bible, does the page open to 520—or Planet Barbecue! to page 50?) Or perhaps you’re looking for some explosive new flavors for your next pork shoulder or beef ribs. Well, I’ve got just one word for you: kimchi. This turbocharged Korean...

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Drinks for Summer: Agua de Sandia

Drinks for Summer: Agua de Sandia

Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers. Agua fresca is a traditional Mexican drink that can be made from ripe fruit, like pineapple or mango, or from hibiscus blossoms or even tamarind pods, to name just a few variations. At the market, it is typically sold ladled from giant glass jars. The concept translates perfectly to an outdoor barbecue setting. For guests who are refraining from beer...

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Eat Your Words

A Thousand Hills to Heaven

A Thousand Hills to Heaven

Josh Ruxin (right) with Heaven cook Patrick Mazimpaka The plot line is simple. High school boy has crush on girl and follows her to an African famine relief meeting. The boy embarks on a mission to Ethiopia, where he decides to devote his life to ending poverty. Boy gets a BA from Yale, Masters degree from Columbia, PhD as a Marshall Scholar in London, winning a Fulbright for a year in Bolivia for good measure. The newly minted PhD rubs elbows with presidents and...

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Hot Stuff

A Handful of Smoke & Pickles

A Handful of Smoke & Pickles

Everyone has a story and a recipe. We cherish them because they are our reinventions. Our recipes convey who we were, are, and want to be. And this is reflected in the food of the best cooks across America, in homes, restaurants, and backyards and at county fairs and tailgates. We are redefining the landscape of how we grow, harvest, name, and eat our very own sustenance. There is a rich diversity in our cuisine — this thing that, for lack of a better term, we call American Cuisine...

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