PDF Download , by Steven Raichlen
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, by Steven Raichlen
PDF Download , by Steven Raichlen
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Product details
File Size: 14915 KB
Print Length: 352 pages
Publisher: Workman Publishing Company; 2 edition (May 2, 2017)
Publication Date: May 2, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01MTFKDJR
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Amazon Best Sellers Rank:
#3,869 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I have the first edition of this book from 2000. So, I may be further along, experience-wise, than a person reading this book for the first time. Maybe I’m not quite as enthusiastic as a first-time reader, but believe me, if you are at all interested in grilling and barbecuing, this book is worth buying. And, since the first edition of this book is still available for sale and you have a choice in which one to buy, I would recommend buying this second edition rather than the first. It really does have updated recipes, additional recipes, and a few full-color pictures.I had been working with my old well-worn copy from 2000 and comparing it with a temporary download of this second edition that I received from the publisher. You can see by the "Verified Purchase" tag that appears at the top of my review, that I decided the quantity and quality of the changes in this second edition prompted me to buy a personal copy for use in my kitchen.Lots of the content is exactly the same in both books. I don’t see that any of the recipes have been removed, but many have been tweaked and updated. (For instance, pepper amounts have increased per this decade’s preferences, and you’ll find new popular products included, (Sriracha Sauce as an alternative to Tabasco Sauce, for instance). You might find some updated information and some new instructions and techniques. But, for the most part, the advice is the same in both editions.There are new recipes, too. I especially like the idea of Raichlen’s 5-4-3-2-1 rubs: Five ingredients only, from 5 tablespoons down to 1 tablespoon; easy to remember without opening the book. There is an American and an Asian 5-4-3-2-1 Rub, both of them are sweet, spicy and salty. There is an intuitive pairing of a coffee rub from Fette Sau (Brooklyn) and Aaron Franklin’s (Austin, TX) Espresso Barbecue Sauce.There are new recipes in this book that work well with our recently-acquired Traeger Grill. The Failproof Fish Cure is a major “keeper†recipe. (It alone prompted me to buy this Second Addition, the day after we used it to smoke some fresh halibut on the Traeger.)There are also a lot of brine recipes in this new edition. Were there any in the First Edition? Maybe none at all. (That somewhat points out how far we’ve all come along cooking-technique-wise over the past two decades.) There are also recipes for injection sauces, where there are few or none in the first edition.In this new edition it seems to me that Raichlen has a better respect for the term “barbecue†as it exists in Texas, North Carolina, Memphis and Kansas City for instance than he did 16 years ago. But, I think, bottom line, this book still leans toward “barbecue†as anything cooked over live fire. And, I think Raichlen might also have been influenced by the books by Francis Mallmann (Argentina). Mallmann has a grand philosophy on cooking with fire: Seven Fires: Grilling the Argentine Way.You will not find full-color photos of each recipe. It would be kind of crazy to expect pictures of all the salts, rubs, sauces and marinades. But if one of those recipes is incorporated into a dish with a specific food, that resulting recipe might get its own picture. But there really are not many photos, if that is important to you.Ingredient lists are not confusing and leave no doubt. Instructions are clear.Page layout is easy on the eyes. Type size is a bit small and I need to use my reading glasses with this book. Paper quality is not so great and paper is very thin. Quality of colored pictures is not the best either. (Things I can overlook considering the great content.)The writing style is personable. Raichlen is a fine writer. He’s even written a novel, which I have read and liked much: Island Apart: A Novel.In my mind, the only problem I have with this book is that it has so, so many choices—almost too many choices. But that’s not really a problem, is it?It was Paul Kirk’s Championship Barbecue book, (I’ve got the 1997 Edition),Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops and Salsas (Non) plus some tips from this book that helped me create my own award-winning barbecue rub and barbecue sauce. So proud of that! I mention it to explain my experience level.
Way better than I expected! I expected to get a few new ideas for bbq sauces and some new rub ideas. Instead I got an obsene amount of recipes I am going to try. The book is not full of worthless filler recipes or mindless dribble. It's well thought out and put together. Its full of ideas i haven't considered. Definitely worth the money. Get this if you want some new ideas for meat preparation.
My husband is always looking for new grilling recipes and techniques, so I thought this would be a perfect birthday gift for him. When it came in, I looked through it and I could immediately tell that a lot of good information was going to come out of this book. The weekend after his birthday, we grilled and used some of those recipes for the rubs and they were absolutely delicious. I fancy myself as someone who is a good enough cook to know what goes well together, and I was very surprised that some of the combinations seemed a little nontraditional, but they ended up being absolutely fabulous. They were things that I would never thought to put together and it was a nice risk pay off. I also appreciated the colorful pictures. They made the food look more enticing and it made me want to make everything in the book, even stuff that I wouldn’t normally eat!
I've tried a couple so far and they were great! Good taste, easy to make and use. The meat looked great on the outside with a wonderful "crust" too! Many more recipes we want to try too. If you don't own this book..........BUY IT!!!
A very complete digest for creating and understanding rubs, salts and sauces. Highly recommend this book to anyone wanting too expand their knowledge on these subjects.
I ordered this as a gift for my Brother in law, he loves to cook. I was expecting a small book with a few pages. This book was THICK and had so many amazing & delicious recipes! When he opened this gift he immediately started flipping through the pages. I highly recommend this book if you or anyone you know loves to cook.
My husband and I definitely like this book. If I had to point out one negative aspect it would be some of the ingredients are a little bit hard to find at my local grocery store. But that's okay, we'll just have to start going to specialized grocery stores.
My dad specifically requested this book for Father's Day. He loves it and has been using it a lot. I highly recommend for any BBQ lover!
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