- Paperback: 336 pages
- Publisher: Dorling Kindersley; Re-issue (pb; new cover) edition (2 May 2011)
- Language English
- ISBN-10: 1405366508
- ISBN-13: 978-1405366502
- Product Dimensions: 25.4 x 20.8 x 2.4 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 68,345 in Books (See Top 100 in Books)
| ||||||||||||||||||
 Trade In this Item for up to £2.80
Trade in Barbecue: Recipes, Techniques, Tools for an Amazon.co.uk gift card of up to £2.80, which you can then spend on millions of items across the site. Plus, get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Product details |
More About the Author
Product Description
Product Description
Fire up the barbecue, choose your tools and get sizzling with master grillers Chris Schlesinger and John Willoughby!
Feel the heat, hear the sizzle and treat everyone's tastebuds to the best barbecued feast ever. You'll never cook in the kitchen again!
Chris Schlesinger and John Willoughby, the finest grilling duo in the world, show the best way to build a fire, use the tools, mix a marinade, and grill to perfection.
Find all the easy-to-follow illustrated recipes and advice you'll ever need on how to cook Cuban Smoked Ribs, Cowboy Steaks, Shrimp Tacos and much more - with no burnt offerings.
Barbecue perfect chops, steaks, ribs, chicken and fish, and make up an awesome range of rubs, relishes, salsas and marinades. Take their advice and get maximum results for minimum effort.
About the Author
Chris Schlesinger is the chef and co-owner of the East Coast Grill and Jake & Earl's Dixie Barbecue in the US. In 1996 he won Best Chef of the Northeast at the James Beard Awards. An accomplished cooking teacher, Chris has made numerous television appearances in the US.
John Willoughby is a writer specializing in food, travel, and health, and has written regularly for a number of prominent US publications. He is Senior Editor of Cook's Illustrated and Executive Editor of Gourmet magazine.
Inside This Book
(Learn More)
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover
Written by two Americans, Chris Schlesinger chef/patron of the East Coast Grill and John Willoughby, executive editor of Gourmet, Barbecue is a serious contender as the book on barbecuing. In other words, if you only want one - this is it.
It tells you everything, and more, you'll ever need to know about what is considered man's domain. There's no getting away from it - barbecuing is a chap's favourite and (possibly more often than not) only stab at cooking. Or as the authors put it rather more elegantly, "(it's) not just a way of cooking food, it's a central part of a near-mythic social rite known as the backyard cookout......traditionally performed by dads who at other times have tended to treat cooking as a foreign realm of endeavour."
Actually they're rather coy about what these dads do. Grilling aka "cooking food quickly over the coals of a hot fire" is what Barbecue is about. Barbecuing is a far more complicated American South technique that involves cooking food slowly over indirect heat and smoke....etc but let's not get too hung up here. And guess what, once you start calling it grilling, it seems so much simpler and straightforward.
Various other techniques, smoke- and ash-roasting, building, starting and managing fires and choosing fuels are also explored in detail. There's even a section Knowing when Food is Done - may I suggest it's required reading for every dad? As for the recipes - not only do they make you want to rush out and strike a light but they're also wonderfully photographed. Frankly, they'd stretch the capabilities of most dads I know but then the moms probably do the preparation whilst the all-important Firing Up takes place.
Divided into inspiring headings as Things with Wings, On a Stick, Water Dwellers and Sips and Sweets, these are light, fresh recipes - spot on for outdoor eating. As well as Chicken with Apples & Sultana Vinaigrette, Grilled Lemon-Pepper Mackerel or Cumin Salmon Fillets - our chosen recipes, think salt and pepper prawns with hot and sour coleslaw or chicken and fig kebabs with parsley-pine nut relish.
This is food for a hot summer's day. All we need now is the weather.
It tells you everything, and more, you'll ever need to know about what is considered man's domain. There's no getting away from it - barbecuing is a chap's favourite and (possibly more often than not) only stab at cooking. Or as the authors put it rather more elegantly, "(it's) not just a way of cooking food, it's a central part of a near-mythic social rite known as the backyard cookout......traditionally performed by dads who at other times have tended to treat cooking as a foreign realm of endeavour."
Actually they're rather coy about what these dads do. Grilling aka "cooking food quickly over the coals of a hot fire" is what Barbecue is about. Barbecuing is a far more complicated American South technique that involves cooking food slowly over indirect heat and smoke....etc but let's not get too hung up here. And guess what, once you start calling it grilling, it seems so much simpler and straightforward.
Various other techniques, smoke- and ash-roasting, building, starting and managing fires and choosing fuels are also explored in detail. There's even a section Knowing when Food is Done - may I suggest it's required reading for every dad? As for the recipes - not only do they make you want to rush out and strike a light but they're also wonderfully photographed. Frankly, they'd stretch the capabilities of most dads I know but then the moms probably do the preparation whilst the all-important Firing Up takes place.
Divided into inspiring headings as Things with Wings, On a Stick, Water Dwellers and Sips and Sweets, these are light, fresh recipes - spot on for outdoor eating. As well as Chicken with Apples & Sultana Vinaigrette, Grilled Lemon-Pepper Mackerel or Cumin Salmon Fillets - our chosen recipes, think salt and pepper prawns with hot and sour coleslaw or chicken and fig kebabs with parsley-pine nut relish.
This is food for a hot summer's day. All we need now is the weather.
5 of 5 people found the following review helpful
Format:Hardcover
This is the best BBQ book I've come across by far. We have tried loads of the recipes and they work brilliantly. Recipes are clear, concise and not too involved. Friends have now bought the book. It really is a must have if you like barbecuing we haven't had a disappointing result yet. Some of the best recipes include Southern slow cooked pork pg196, Memphis Ribs pg68, Jerk wings from hell pg165, Adobe paste, Pink Sangria pg328, hobo packs pg303. There are some great ideas in this book, something for everyone. Well worth the money.
4 of 4 people found the following review helpful
Format:Hardcover
This book is an addition to the vast number of BBQ books collected over the years and I have to say is one of the best. A great collection of recipes - easy to understand, ingredients in the main easy to obtain. Very happy with my purchase and so is the chief BBQ chef (my Husband).
Would you like to see more reviews about this item?
Was this review helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
