HOW TO GRILL: The Complete Illustrated Book Of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen"Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and B

Manufacturer: Workman Publishing Company
Written By: Steven Raichlen

Italian Grill By Mario Batali, Judith Sutton"From Mario Batali, superstar chef and author of Molto Italiano, comes the ultimate handbook on Italian grilling, which will become an instant must-have cookbook for home grillers."Easy to use and filled with si

Manufacturer: Ecco
Written By: Mario Batali, Judith Sutton

Bobby Flay's Grill It! Written by Bobby Flay , Stephanie Banyas and Sally Jackson"Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book."Whether y

Manufacturer: Clarkson Potter
Written By: Bobby Flay, Stephanie Banyas, Sally Jackson

The Barbecue! Bible 10th Anniversary Edition By Steven Raichlen"Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Ju

Manufacturer: Workman Publishing Company
Written By: Steven Raichlen

Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious ...

Manufacturer: Harvard Common Press
Written By: Cheryl Alters Jamison, Bill Jamison

Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas ...

Manufacturer: Workman Publishing Company
Written By: Steven Raichlen

Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company ...

• Weber #62542 Big Book of Grilling By Jamie Purviance & Sandra S. McRae
• WEBER

Manufacturer: Chronicle Books
Written By: Jamie Purviance, Sandra S. McRae

You've got to hand it to Bobby Flay. He opened his first restaurant, the inventive "new southwestern" Mesa Grill, in 1991--and he's still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Boy Gets Grill and Bobby Flay's Bold American Food. Bobby Flay's Mesa Grill Cookbook offers 140-plus recipes for a ...

Manufacturer: Clarkson Potter
Written By: Bobby Flay

BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking ...

Manufacturer: Richard W. McPeake
Written By: Richard W. McPeake

It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs. A perfect rib is the culmination of the griller’s art, ...

Manufacturer: Workman Publishing Company
Written By: Steven Raichlen