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Barbecue Bible (Englisch) Taschenbuch – 28. August 1998


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Produktinformation

  • Taschenbuch: 556 Seiten
  • Verlag: Workman Publishing; Auflage: Re-issue (28. August 1998)
  • Sprache: Englisch
  • ISBN-10: 1563058669
  • ISBN-13: 978-1563058660
  • Größe und/oder Gewicht: 20 x 3,6 x 23,5 cm
  • Durchschnittliche Kundenbewertung: 4.7 von 5 Sternen  Alle Rezensionen anzeigen (20 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 251.955 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

Mehr über den Autor

Nach einem Abschluss in Französischer Literatur am Reed College in Portland, Oregon, führte ein Stipendium für Mittelalterliches Kochen in Europa Steven Raichlen nach Paris. Er besuchte dort die berühmten Kochschulen Cordon Bleu und La Varenne. Bekannt wurde er 1998 mit seinem Buch "The Barbecue Bible", das etliche Auszeichnungen erhielt. In diesem finden sich die Erfahrungen einer vierjährigen Studienreise durch die ganze Welt zum Thema "Kochen mit Feuer". In den USA gilt Raichlen als Barbecue-Guru. Er moderiert zwei TV-Serien ("Barbecue University" und "Primal Grill") und schreibt "nebenbei": z. B. Bücher wie "How to grill" und "Raichlen on Ribbs".

Produktbeschreibungen

Amazon.de

There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.

"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.

To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.

But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.

But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle

Synopsis

Steve Raichlen has gone 150,000 miles, across five continents, to discover the world's best barbecue grilled food. This cookbook has 500 recipes, and is a celebration of smoke, secret sauces, summer afternoon cookouts, and all things connected with the barbecue.

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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 19. August 1999
Format: Taschenbuch
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 Saté 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.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Norman Todd am 28. Juli 2000
Format: Gebundene Ausgabe
This book is the Idiot's Guide to BBQ as we know. Steven has circled the globe and with his unique way of sharing his stories, has also captured the essence of preparing not only the tasty cooked meats and fish, but also the delightful preparations of vegetables along with a few choice desserts. I have found this to be truly a Bible unto itself and I am sure the book meets the recommendation of Jesus(hey-sus) himself. Buy it. Maybe you can become the life of the party like I was.
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Format: Taschenbuch
I received this book as a Christmas gift from my husband, and it is one of my favorite cookbooks! It has everything from appetizers, drinks, salads, main dishes and even desserts! My absolute favorite dish is the Grilled Pork with Fiery Salsa. It takes a bit of work, but the results are worth it! If you don't like your salsa so fiery-use a chile such as jalapeno instead of the habarenos as the recipe suggests-we have tried it both ways, and it turns out great everytime! (We are fire eaters though). The North Carolina Vinegar Sauce is just as good as I have had in the Carolinas. The variety of barbecue sauce recipes is an appealing part of this book as well. Many recipes are preceded by little vignettes about their origin-it is a combination travel book as well as a cookbook. With this book your taste buds can go from Jakarta to Greece and on to Morocco in one week if you wish. I highly recommend this to anyone who loves to cook, eat or just read about the different foods of the world.
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Format: Taschenbuch
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!
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Von A. A Slezak am 7. April 2000
Format: Taschenbuch
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.
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Von Ein Kunde am 21. Juni 1999
Format: Taschenbuch
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)
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