Books
Vegetarian Grilling: Charred Whole Eggplants, Couscous and Confit Peppers
From time to time we offer guest blogs on Barbecuebible.com. This one comes from Alice Hart, author of The Way to Eat Now: Modern Vegetarian Food. Alice Hart is a master at crafting seasonal vegetarian recipes, inspired by her travels around the world, that celebrate produce and other whole foods, as well as spices and herbs by the handful. Alice Hart's Whole Eggplants, Couscous and Confit Peppers recipe is a reminder that grilling is one of the healthiest...
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Cider and the Grill
Apple cider—yes, cider!—will surprise you with its versatility at the grill. From sweet-as-honey to sour-as-a-lemon, the winning contrast of fruitiness, acidity, and underlying savory qualities lend a mouth-watering depth to recipes well beyond the apple’s conventional domain of desserts and drinks. For a prime example, take cider syrup (also known as ‘boiled cider’, made from reducing fresh cider), which makes a truly spectacular glaze for...
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Limited Time: Two of Steven’s Ebooks for Less Than $3 Each
Hurry! Ends Soon: Stock Up on Steven Raichlen's Cookbooks for Less Than $3 From time to time, Steven’s publisher offers a limited-time offer on the ebook version of his bestselling cookbooks. This month, you have a chance to purchase TWO of Steven's recent ebooks for less than $3 each. We’re happy to announce that from 8/21 - 8/27 you can purchase Project Smoke on sale wherever ebooks are sold. And from 8/20 - 9/4, the newest cookbook...
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Happy Anniversary to Barbecue! Bible
If you happen to visit the Smithsonian Museum of American History, you’ll find an exhibit on a uniquely American institution: the backyard barbecue. And if you happen to tour that backyard barbecue exhibit, you will see, next to James Beard’s Complete Book of Barbecue & Rotisserie Cooking (published in 1954), and the Sunset Barbecue Cook Book (1958), a book near and dear to my heart: The Barbecue! Bible, written by yours truly and published by Workman in 1998. Which makes this the 20th anniversary for the book that got me into barbecue. (Yikes—two decades have passed already?!) And an unexpected but much appreciated honor for a book that wasn’t supposed...
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Ultimate Vegan Barbecue: The Secret to Grilling Tofu
Shhh. Don’t tell anyone—especially not our hardcore carnivore friends—but I have been know to eat grilled tofu. Willingly. Even with gusto. So it’s with pleasure that I introduce fellow Workman Publishing authors Nadine Horn and Jörg Mayer, the writers behind VBQ—The Ultimate Vegan Barbecue Cookbook. The authors are not only vegetarians. They're vegan, which in some BBQ circles makes them heretics. But listen up, because they also have the chops when they fire up the...
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The French Are Masters At The Grill
You know of my longstanding passion for barbecue. What you may not know is that I came to this field—circuitously for sure—through a degree in French literature. After college, I traveled to France on a Watson Foundation Fellowship to study medieval cooking in Europe. But how can you study the history of cooking if you don’t know how to cook? So I enrolled in a brand new cooking school in Paris called La Varenne. It was there that I met a fellow student and soon to be fellow food writer,...
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Cool Smoke: The Art of Barbecue
From time to time we offer guest blogs on Barbecuebible.com. This one comes from Tuffy Stone, author of Cool Smoke: The Art of Great Barbecue. Classically trained French chef, restaurateur and head cook on the "Cool Smoke" competition barbecue team, Tuffy is a versatile pitmaster. We've asked Tuffy for the low-down on how he uses 2-zone techniques. ______________________________________________________________________________________ The Art of Barbecue...
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Book Tour 2018: Steven Raichlen Wants to Meet You
It’s May, and that means two things: 1) It’s National Barbecue Month; and 2) Steven will be on book tour. We’re all celebrating the timely release this week of his latest book, Project Fire (Workman, 2018), featuring sizzling new recipes, tips, and techniques (not to mention gorgeous food photos) guaranteed to make 2018 your best grilling year yet. From Boston to Portland, from Denver to L.A., Steven will be crisscrossing the...
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Steven Raichlen’s New Book Project Fire: Available Now
We’re thrilled to announce the release on May 1 of Steven’s latest book in the Barbecue! Bible series, Project Fire (Workman, 2018). After thirty books, seven TV series, two decades of Barbecue University classes, hundreds of articles in publications ranging from the New York Times to Esquire and literally thousands of radio and TV interviews, what more could Steven Raichlen possibly have to say about grilling? As it turns out, a lot. When...
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Upgrade Your Summer Entertaining: Enter for a Chance to Win the Barbecue Bible Party with Paella Sweepstakes
Authentic Spanish paella, which was first seen during the 18th century near the coastal city of Valencia, has much in common with American barbecue. Like barbecue, it began as a poor peoples’ food, cooked outdoors over open fires, served as a communal dish that brought laborers together for the midday meal. This summer, we encourage you to explore this tradition and bring together your friends and family over the delicious blend of rice, vegetables, and protein that make up this delightful dish. To help you bring this tradition alive in your backyard,...
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