Cookbook Review | The Barbecue Bible | Over 500 Recipes By Steven Raichlen | Illustrations By Margaret Chodos-Irvine

This book was hand-picked for review, from The Hermit Poet’s International Cookbook Collection.

 

 

Hermit Poet’s notes: I love sitting under the hot Southeast Florida sun, all day long, working on my deep dark tan, while I keep the food coming and going from the charcoal and gas grills. It is sooooooo much fun and relaxing, reading a book, and experimenting with different types of food on the barbecues. The birds are chirping, the butterflies are floating throughout the tropical garden,the squirrels and iguanas run around, while the wood chips are smoking away. Oh how I love the heat, sweat, smell, taste of pink lemonade or cold beer, and nibbling all day on juicy grilled food.

 

Book Review:

The Barbecue Bible is a thick 556 page book that is jammed packed full of just about everything you want to know about the topic.  My copy is covered with grease, dirt, and food; but what the hell, it has and continues to serve me well.

The book is divided into the following sections: a crash course  on grilling and barbecuing, thirst quenchers, warm ups, blazing salads, grilled bread, what’s your beef, high on hog, a little lamb, ground meat, burgers and sausages, bird meets grill, water meets fire: fish on the grill, hots shells: lobsters, shrimp, scallops & clams, vegetables, rice, beans, pickles, relishes, slaw,salsas, sauces ,rub it in, and desserts. The author gives very interesting  background information on each recipe. The book moves along and is a pleasure to read and come back to for information like how to grill the perfect steak or how to grill the perfect whole fish.  The recipes are easy to follow and the illustrations are a nice touch.

 

 

Hermit Poet’s favorite recipes:

With a few changes to adjust to personal taste!

  1. Steak In Garlic-Lime Marinade (Palomilla) Page 118
  2. Jamaican Jerk Pork Tenderloin (page 165)
  3. Whole Grilled Snapper With South African Spices (page 288)
  4. Spiny lobster With Creole Sauce (page 344)

 

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About this series

Recipes | International Flavors

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International Cookbook Reviews

 

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