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Bbq USA (Paperback)

Bbq USA (Paperback)

425 Fiery Recipes from All Across America
by Raichlen, Steven
Today $12.07
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Brief Description

Item#: 2873498
    Steven Raichlen, the author of BEER CAN CHICKEN, returns with 450 more recipes, including Fennel-Grilled Shrimp, Mojo-Marinated
 
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Description:

Steven Raichlen, the author of BEER CAN CHICKEN, returns with 450 more recipes, including Fennel-Grilled Shrimp, Mojo-Marinated Pork on Sugar Cane, Lexington Pulled Pork, K.C. Pepper Rub, and a dozen regional variations on chicken wings: 450 recipes in all, from every U.S. state as well as Canada and Puerto Rico. He also includes a valuable trove of barbecue tips and techniques.

Author:
Raichlen, Steven
ISBN:
9780761120155
Format:
Paperback
Pages:
774
Publish Date:
04/22/2003
Publisher:
Workman Pub Co
Language:
English

Portions copyright 2005 Muze Inc. All rights reserved.

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  • Showing 3 most recent reviews on this product.

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    Overall Rating: 5

    Most Recent Reviews

    • Great Book!

      Watch Steve's show on tv alot and love it. This cookbook has many recipes that I've seen and wanted. Great information and discussion with each recipe. Completely satisfied with purchase, but do wish I had ordered the book in hardback since it will be used so often.

      • How did the image on site compare with the actual product? good comparison
      • How accurate was the on site description of the product? very accurate
      • Please tell us about the quality of the product. great quality

      judysmith82 from Arkansas, Jan 10, 2012

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    • Great Price for a Great Book

      Great Recipes from a Great Chef. Have watched this guy on television for a long time.

      • How did the image on site compare with the actual product? yes
      • How accurate was the on site description of the product? perfect
      • Please tell us about the quality of the product. excellent

      dmebarr from Orange County, CA, Aug 20, 2011

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    • Great gift

      Bought this for my husband on his request. He has read all about the history etc. that is included in the book and has tried out a few recipes. Everything he has made so far has been quite tasty. He gets really excited about entertaining and shows off his expertise now - less time for me in the kitchen, so a win-win situation all round! Enjoy!

      bbqtx Jul 12, 2008

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    View All Most Recent Reviews ›

  • Product Q&A

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  • Raichlen's 24th tome falls firmly into the quirky camp of his Beer Can Chicken, with its mixed-grill of recipes, barbecue tips," food history and restaurant profiles. While the chapters are essentially broken down by main ingredient (""Going Whole Hog"," ""Sizzling Shellfish"")"," each entry is branded with the city from which it is borrowed: ""The Pittsburgh airport was the last place I expected to find superlative roast beef"" begins a typical entry. At times", the attention to geography (and photos of bbq joints) is used to fine effect, especially in the appetizer chapter, where chicken-wing variations from Indianapolis, Louisville, Nashville and Buffalo are laid out for easy comparison. But at other times the locale is superfluous. New York City is no more the place for Tarragon Chicken Paillards than landlocked Dayton is for Fennel-Grilled Shrimp. Classic BBQ joints, such as Wilber's in Goldsboro, N.C., are profiled along the way, and succinct, interesting history lessons on various styles of barbecue (Memphis, Kansas City, etc.) are served up. Cooking tips are provided in the margins of nearly every other page, with more space given to larger projects, such as how to barbecue a whole hog. The 650 photos are of various chefs, eateries, markets and fresh produce, rather than what is coming off the grill. (Apr.) Forecast: Workman plans a $100,000 marketing campaign, along with a 25-city author tour-and if that's not enough to push sales, in May, PBS will launch the 13-part series Barbecue University with Steve Raichlen. (c) Copyright PWxyz, LLC. All rights reserved
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