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The Barbecue! Bible Hardcover – 28 May 2008


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Hardcover, 28 May 2008
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--This text refers to the Paperback edition.


Product details

  • Hardcover: 556 pages
  • Publisher: Workman Publishing; New Anv edition (28 May 2008)
  • Language: English
  • ISBN-10: 0761149449
  • ISBN-13: 978-0761149446
  • Product Dimensions: 21 x 3.7 x 24.1 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Bestsellers Rank: 2,946,717 in Books (See Top 100 in Books)

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Review

"The results will whisk you around the world, without ever having to leave your grill." -"The New York Times" --This text refers to the Paperback edition.

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4.6 out of 5 stars
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Most Helpful Customer Reviews

36 of 36 people found the following review helpful By Mr. Aa Whatley on 3 Aug. 2009
Format: Paperback
There are more BBQ recipe books out there than you can shake a stick at... But believe me... this one is very different.

Recently I bought a Weber Gas BBQ, a really good one, but after using one of their charcoal grills for many years I was totally disillusioned. Dull, flavorless, limp offerings are the only way to describe my early efforts. It seems only after you have invested your small fortune in a gas BBQ do you learn the truth... You really can taste the difference.

Now I could have given up with it at that point, but I didn't.... I started looking for information on what I was doing wrong. Naturally you turn to the shelves full of recipe books, but that seems to be all they are. You might find the odd page or two at the beginning of the standard recipe book describing the differences between various grills, but really very little on how to get the best out of them.

This book is as much about technique as it is about recipes and that is precisely what I was looking for... not that the recipes are short on the ground either.. And they cover the world over... Just let the book fall open at any page and you will find something to inspire you... guaranteed.

The style of the book is also superb, from the wonderful photo's to Steve's stories around each of the 500 recipe's and backgrounds to the cultures he has explored in his global trek of Grilling nations. No dry, humorless list of instructions here... Each recipe is described as a tale of how he found it and its history.

One possible let down in the book is lack of any Metric measurements... perhaps the publishers should consider this for a future edition as I believe the audience for this book is far wider than the USA.

Even if you never BBQ this book has so much to offer in terms of how to prepare and enjoy food... If I had to choose just one cook book in my life this would be it hands down.

Forget the rest... This really is the Bible.
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5 of 5 people found the following review helpful By bella on 28 May 2013
Format: Paperback Verified Purchase
I bought this for my husbands birthday as he likes to think he's a bit of a whizz on the BBQ... Wanted some more recipes for him to try out and this seemed to fit the job and came with good reviews.
The American measurements are easy enough to translate so that's not a problem but the downside is the lack of photos / colour in the book. The recipes do look good though and we are keen to try some out whenever we get some sunshine :-)
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19 of 22 people found the following review helpful By SJB on 27 Jun. 2009
Format: Paperback Verified Purchase
Over a 14 or 15 year period I must have bought hundred's and hundred's of books from Amazon.com and then Amaxon.co.uk. The Barbecue Bible is maybe the 3rd to move me to write a review.....

I'm sat on the couch now, enjoying the smug, satisfied feeling of a successuful BBQ for friends and family. It's a nice feeling.

I really enjoy bbq grilling but don't know much about cooking. I suppose it's a man thing. Fire, beer, meat...it all adds up to testosterone.

My wife bought this book for my birthday and it is a monster. There are hundreds of receipie's in this book and for my first bbq after receiving the book I picked three to try. My selection criteria was not exactly scientific....good photo, not many ingredients - let's give it a go.

a
I can't recommend this book highly enough. I'm no cook but today I served up a brilliant meal that everyone loved and I'm thrilled.
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2 of 2 people found the following review helpful By Haywoodson on 9 Nov. 2012
Format: Paperback Verified Purchase
What a great book!

I bought this book for my brother-in-law and he used it so many times over the summer.

The are a variety of recipes that are great for the BBQ so everybody can enjoy something from the BBQ no matter what food taste.

Great as a gift or for yourself or if you love cooking!
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2 of 2 people found the following review helpful By Victoria Harley on 15 July 2009
Format: Paperback
Bought this book for my husband who is mastering the art of cooking great food on a gas bbq. He was thrilled to bits with it, it gives you all handy tips and tricks on cooking things to perfection. Its a must for people who love barbequing. Theres nothing worse than eating burnt grub!
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Format: Paperback
I really like this book for the recipes and for its guidance on a lot of the styles of Barbecue cooking, but it has a few flaws.

It is nicely structured, reads well and really does help with getting the best out of bits of meat you might not have thought to try on your barbecue but I have one main issue.

This has a real lack of images, and so you can't always relate to what the finished product should look like. Part of the whole aspect of food enjoyment is visual, so to have the small number of finished items is a bit of a strange one to me.

Having said that if you have watched Steve's series - Primal Grill - you will find that not only will you see the finished product you will also see how it is cooked and the techniques he talks about in this book, but should I have to watch the show to get the best out of this really very good book? Maybe there is an assumption that if you read his stuff you will also read his book and vice versa but I don't think that is good enough.

The other issue I have is similar to the issue I had with the other book I have of his - Ribs, Ribs, Ribs - it is very American and takes no account of a different audience. So that means American measurements for ingredients (no big problem as this can be redone with a bit of research) and also American cuts of meat. This is a bit more difficult as UK butchers don't seem to know a lot of the terms in this book - but as this is an American pastime, and is aimed at that market I can't really complain about it too much so only one star is lost.

I really like this book - it has some fantastic insights into how to cook some different techniques to what are normally used in the UK and recommend it even for its flaws.
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