Product Description

Master the techniques that make barbeques great with this indispensable show-and-tell by Steven Raichlin. Using more than 1,000 full-colour, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porter-house, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results!

Product Details

• Amazon Sales Rank: #58889 in Books
• Published on: 2002-03-26
• Original language: English
• Number of items: 1
• Binding: Paperback
• 498 pages

Customer Reviews

An excellent guide to BBQing and outdoor cooking
I've been a fan of BBQing for many years now, but could never find a book combining techiques of bbqing with a large selection of mouth watering and tantalizing recipes. Well this book does both! It starts from the basics on different types of BBQs; from gas, to charcoal and even electric. How to start them, how best to cook and of course literally hundreds of recipes. These range from the down right bizarre like the 'Grilled lettuce' to the jaw droppingly tasty 'Beer can chicken'. It gives recipes for all kinds of meats, fish, vegetables and desserts, and is suitable for the complete novice to the most experienced pitmaster. Anyone who wants to start BBQing or already does should buy a copy. You'll never want to cook indoors again!!

BBQ KNOW HOW
This is a great book it gives you all the basics you will need, the section on setting up your BBQ types of heat tools are of great help,without doubt if you cant cook a real ace Barbie with this book give up and settle for a take-away,GREAT BOOK,GREAT VALUE,(watch your waistline)

Comprehensive guide that is excellent value for money
I looked at a lot of books on barbequeing before settling on this one. There are many with decent recipes and glossy pictures but they lack detail on the techniques needed. This book is a comprehensive guide containing comments on equipment, detailed instructions on techniques and recipes. There are lots of useful photographs illustrating the techniques. As might be expected the book is particularly strong on American food, but also contains recipes from around the world (yakitori, sates, kebabs etc). Overall a no nonsense book, somewhat lacking in artsy photos but full of useful information. The paperback in particular is excellent value.