Top positive review
on 4 July 2017
You can absolutely get lost for hours in this book. I have been messing around with smoking and barbecuing for years and tend to pick up rubs, sauces and marinades as I stumble across them. Recently I have been watching "Diners, Drive-ins & Dives" on Food Network and the variety of different recipes has tended to keep me away from trying my own simply due to a slight intimidation of such a huge random amount of information. Reading this book is beginning to rectify this I am glad to say. Steve Raichlen takes you through the basics, including equipment and good practice. The book is broken down in a logical and accessible way, which is good as the subject matter is large. I have tended to skip around in this book rather than reading it cover to cover, but each time I dip in I spend ten times the amount of time reading than I initially intended. He doesn't restrict himself to the USA either. He has forays into the world of spice mixes used in fajitas and curries. It would take a long time to work through all the recipes in this book, but at the other end I get the feeling you'd be something of an expert. Great book. Recommended.