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| Autor: Steven Raichlen
Urheber: Steven Raichlen, Ben Fink
Verleger: Workman Pr
Kaufen Neu: EUR 24,09
Neu (12) Gebraucht (3) ab EUR 9,78
Bewertung:  18 Rezensionen
Verkaufsrang: 301895
Medium: Gebundene Ausgabe
Ausgabe: Anniversary.
Seiten: 576
Versandgewicht: 3.6
Maße (innen): 9.2 x 8.1 x 1.7
ISBN: 0761149449
Dewey Dezimalzahl: 641.5784
EAN: 9780761149446
Publikation: Mai 28, 2008
Verfügbarkeit: Versandfertig in 1 - 2 Werktagen
Versand: Internationaler Versand möglich
Zustand: Ueberall geschickt in Deutschland ab Miami (USA)! Ihre Bestellung wirdin 3 bis 5 Tage geliefert. Wir senden nur per Luftpost. Nutzen Siediese echte Gelegenheit mit Caiman Amerika.
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| Kundenrezensionen:
 Impress your friends April 7, 2000
A. A Slezak (Chicago, IL USA)
I live near the ballpark and before games people come over for BBQs. I got this book as a present and I can't give it enough accolades. Everything that I have tried in it has gotten me rave reviews. The first recipe scared me because the maranade looked like this green scary stuff, but after cooking the Jamaican Jerk Pork it was gone in ten minutes and they were asking for more. This book has more than just great dishes like the Steak from Hell and the Bulgarian Burgers (which are excellent and suguest you try), but it has a plethora of tremendous sauces and dips from the miso sauce for the eggplants to the Oxsana guacamole. I never really cooked vegetables on the grill before this but now I do all sorts of things. The recipes are easy to follow too because I'm a single guy and have no clue on cooking. This is definitely a necessity for anyone who BBQs.
 lives up to its name August 19, 1999
1 aus 1 fanden die folgende Rezension hilfreich
Among the hosts of books out there claiming to be some kind of bible or another, The Barbecue Bible, by James-Beard-winning author Steven Raichlen is one that lives up to the name. The product of years of travel--over 150,000 miles through five continents--this phonebook-thick study of fire-cooked foods is part travel diary, part history book, part cookbook, and part anthropological study. Notwithstanding the difficulty in defining exactly what cooking styles the term "barbeque" encompases, (the author uses the broadest definition) this book is primarily about grilling. Packed with over 500 recipes including sauces, rubs, side dishes, desserts and exotic drinks from around the world, Raichlen's first hand experience and pithy, "how to" lessons on technique make for easy preparation and a thoroughly interesting read. Covering nearly every posible style imagianble--from Jamaican Jerk to Indonesian Sate to North Carolina pulled pork--you'll find yourself skimming the recipes for content alone. But then, how many cook books feature recipes that begin with phrases like "The Berbers are a rugged, rug-weaving people who live in Morocco's Atlas Mountains" (when introducing a Berber marinade). The layout is clean and easy to follow, with minimal reliance on photographs, so you won't find the standard "prettier than I could ever make at home" images you see in most cookbooks. The relatively few photos that are used serve to connect recipes and techniques to there cultural origins--like images of a real South American pit barbeque, or a North African market. In all, this startlingly comprehensive book offers a wealth of knowledge and is a must have for anyone interested in improving their flare on the grill.
"The Joy of Cooking" for the grill Juni 22, 1999
This book includes not only some of the most interesting methods of cooking and preparing food for the grill, but also a thorough introduction to preparing the grill, the methods of cooking the dish, and in some cases a description of how to make the side dish. I have given this book as a gift to several others, and recommend it highly. The Beer Can Chicken is a sure conversation starter -- at least until everyone starts eating it and they all shut up cause the Meat is the best you have ever tasted. The best thing is that Steve gets us beyond the typical American grilled fare -- and tells us how to create exotic dishes cooked over an open flame (the Balinese chicken stands ou here)
The Barbecue! Bible Holds Many Great Surprises Juni 9, 1999
Kimberly_Collins@Interep.com (San Francisco, CA)
At a glance I found The Barbcue Bible to be a bit intimidating. At first, the long lists of ingredients turned me off - but once I read through some of the recipes I found them quite easy to make(often as easy as blending everything together). After I made my first Barbecue meal - the Jamaican Jerk Chicken - I was hooked. Recipes come out tasting very authentic - each barbecue is like being in a different exotic location! Barbecues no longer mean only steak, chicken and baked potatoes. Suddenly I found so many more uses for my barbecue - pizza, quesadillas, and "themed" meals have made our barbecues so much more interesting. The Barbecue! Bible has become a sort of party planner for me - I plan my menus based on the recipes from the various locations, add the libations and the festive music and it becomes an instant barbecue party! I highly recommend this fun, authentic, festive barbecue book!
 "Bible" is misleading.... Juni 2, 1999
0 aus 1 fanden die folgende Rezension hilfreich
This book is a huge tome dedicated to the world of barbecue. If you want to know how to just cook a steak or how to tell those chicken breasts are done, you might want to look elsewhere. It seems that the basics have been sacrificed in an effort to include all types of cuisine.
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