Steven Raichlen's Barbecue! Bible

Posts Tagged ‘book’

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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Eat Your Words

High on the Hog — Make that Sheep!

High on the Hog — Make that Sheep!

“Memphis, Tennessee” evokes visions of dry rub baby backs. North Carolina makes mouths water for its pulled pork (whole hog in the eastern part of the state; pork shoulder in the west). Texas is ground zero for barbecued brisket, while the Pacific Northwest gave us the salmon roast. But Kentucky? If you’re like most Americans, you suspect they serve barbecue in Kentucky, but you’d probably be hard pressed to name a single Kentuckian barbecue specialty. This...

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Eat Your Words

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

The Philosopher of Barbecue: Michael Pollan & His New Book Cooked

Every once in a while, you encounter a book that gives you a radical new perspective on a familiar subject. Case in point: Michael Pollan’s brilliant new Cooked: A Story of Transformation (Penguin Press)—especially the first 121 pages, which are devoted to a topic near and dear to this community’s hearts: barbecue. Spoiler alert: This is not a cookbook (although it does conclude with four iconic recipes). It’s a profound meditation on what cooking means—technologically,...

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Sad News: Remembering Peter Workman

Sad News: Remembering Peter Workman

The literary and publishing world, and our own Barbecue Bible community, lost a great friend yesterday with the death of Workman Publishing founder Peter Workman. Peter is the man responsible for such amazing international blockbusters as What to Expect When You’re Expecting, A Thousand Places to Visit Before You Die, The Silver Palate Cookbook, The New Basics, the French Laundry Cookbook—and closer to home, The...

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The Brave New World of Barbecue

The Brave New World of Barbecue "They trap deer and pigs with branches and traps made of nets, into which the animals fall. At times they hunt and beat them out, and with a great number of people they attack them and take those that they can kill with arrows and spears. After they have killed the animals, since they do not have knives with which to skin them, they quarter them and cut them into pieces with stones and flints. They roast the flesh...

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ISLAND APART 2

IT'S OFFICIAL: ISLAND APART LAUNCHES TODAY! You've been hearing about my new novel for months. Island Apart officially launches today! It's a story of love, loss, redemption, and really good food, set on the island of Martha's Vineyard. (As many of you know, I live there part of the year.) No, there's no barbecue in the book, but there is an awesome bourbon and maple brined turkey served at a Thanksgiving dinner on Chappaquiddick. Like me on Facebook...

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BOOK TOUR – MARTHA STEWART

BOOK TOUR CHRONICLES: NEW YORK CITY This year's Best Ribs Ever book tour began with an appearance at Martha Stewart Radio with guest host Rick Rodgers. Grilled octopus and coq au vin at one of our favorite Greenwich Village French restaurants, La Bouvette. Barbecue Michelin 3-Star style--at 11 Madison Park, where sturgeon was smoked right at the table in a bell jar to be eaten on an "everything" bagel.

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