Steven Raichlen's Barbecue! Bible

Posts Tagged ‘book’

BACON EXPLOSION

BOOK TOUR CHRONICLES - KANSAS CITY So I'm at the Smoke and Fire Fundraiser in Kansas City, and who should show up? Jason Day, that's who. In case you've been hibernating a few years, Jason is the dude who rocked the internet and barbecue worlds with a diabolical creation called "Bacon Explosion". Basically, you stuff pork sausage with fried bacon, then cover it with a basket weave of raw bacon, then cook it on a smoker. What results is perhaps...

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BOOK TOUR CHRONICLES

BOOK TOUR CHRONICLES - TULSA Oklahoma. Oil country. Route 66. It was a short day in Tulsa, but we sure packed a lot in. No trip to this oil-centric town would be complete without a photo with the Tulsa oil man! It's not every day that you get a craft beer made in your honor. Here I am at the Marshall Brewery with brew master-in-chief Eric Marshall (left). He created a bacon-flavored Steven Raichlen porter. Serve it with...what else? ribs!...

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ANNE WILLAN’S BOOK

A FASCINATING NEW BOOK ON THE HISTORY OF COOKBOOKS Everyone needs a mentor. Mine is Anne Willan, founder of La Varenne, the cooking school in Paris where I trained, and the author of dozens of influential cookbooks. It gives me great pride and pleasure to announce her latest--a magnificent study of the history of cookbooks called The Cookbook Library based on Anne's personal library. Pop quiz: Have you ever heard of Apicius? Taillevent? La Varenne?...

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WICKED GOOD BBQ

BOOK REVIEW: THE "MUST READ" MEMOIRS OF TWO YANKEES WHO MADE BBQ HISTORY I first met Andy Husbands and Chris Hart at a barbecue we staged for the crew of the USS Constitution in Boston. But the fame of their team, IQUE, on the competition barbecue circuit preceded them: Grand Champions at Jack Daniel's; First Place in Brisket at the American Royal--just two of the team's dozens of awards. And now the guys tell how they did it in an eye-opening,...

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YEAR OF THE RIBS

NEW YEAR'S RESOLUTION NUMBER 6: COOK MORE RIBS 2012 will be the "Year of the Rib" here at www.barbecuebible.com. In May, Workman will publish a revised edition of Raichlen on Ribs: The new title will be The Best Ribs Ever. The new book will feature three regional American rib menus with sizzling new recipes. We're also coming out with new rib spices, including a Memphis mustard rub, Carolina pit powder, and an incredible new peppercorn-fennel rub...

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JESSICA HARRIS

A MUST-READ FROM OUR FRIEND JESSICA HARRIS  Our friend Jessica Harris (pictured here with Barbara at the Farmer's Market in West Tisbury, Martha's Vineyard) is one of the most important food writers in North America. Her latest book, High on the Hog, traces African-American Cookery from the 17th century through the present. The new paperback edition will be released January 17, 2012. You can preorder it now from www.amazon.com.

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HOT OFF THE PRESSES

HOT OFF THE PRESSES One of Steven's most popular books, "How to Grill", has just been released in Lithuanian. If you're from Lithuania, please contact Steven through this website or on Facebook and let him know what you're grilling! Meanwhile, "How to Grill" was recently reprinted in Germany (see the cover below).

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JERKY

JERKY, REDUX We had no idea when we published the jerky edition of "Up in Smoke" recently that it would generate such a great response. Jerky, it seems, has a huge legion of fans. (Sign up here for the free monthly newsletter: see the white newsletter link on the left.) One of those fans is Steven's colleague in barbecue, Nancy Loseke, who recently wrote an e-book on jerky for Traeger Pellet Grills. (Her Texas 075, loaded with smoking meat, is...

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HUNTER GATHERER

A HUNTER-GATHERER BARBECUE Many of you are familiar with our friend, anthropology professor Richard Wrangham. (He wrote a book Steven considers a must read for anyone serious about live-fire cooking: it's called Catching Fire.) He recently sent in this photo postcard of a hunter-gatherer barbecue hosted by the Hadza people of Tanzania. Above, they're returning from a successful hunt. Grilling a wild pig. (Be glad we didn't show you the barbecued...

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MIAMI SPICE

RAICHLEN RETURNS TO HIS ROOTS  Miami Spice wasn't Steven's first book, but this sizzling study of the new Floridian cuisine was the first book he did with Workman Publishing. Now, we're thrilled to announce its publication as an e-book. Rum runners, gator bites, mango-spacho, watermelon salad, tangerine tuna, conch fritters, Jamaican jerk lamb, guava cheesecake, and the perfect key lime pie. Hungry yet? Click here: Amazon - Miami Spice...

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