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The Barbecue Bible
''The Barbecue Bible'' by Steven Raichlen (1998, Workman), is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world, which he categorized as North America/Caribbean, South America, Central Asia/Middle East, Mediterranean Europe, the western regions of Africa from Morocco to South Africa, and the eastern Pacific Rim from Korea to Indonesia. In addition to grill recipes for both meat and vegetables, the book includes substantial information on side dishes, drinks, and desserts, as well as numerous sidebars detailing Raichlen's experiences while researching the book. The second edition of the flagship book was released in May 2008, and incorporated substantial amounts of color photography in a style similar to the earlier ''How To Grill'' book. The books d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steven Raichlen
Steven Raichlen (born March 11, 1953 ) is an American culinary writer, TV host, and novelist. Early life Raichlen was born in Nagoya, Japan. He grew up in Baltimore, Maryland, US. He is Jewish. Education In 1975, Raichlen earned a Bachelor of Arts in French literature from Reed College. He received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe, and was offered a Fulbright Scholarship to study comparative literature. He trained at Le Cordon Bleu and La Varenne cooking schools in Paris. Writing Since 1998, Raichlen's books have focused on the culture and practice of global grilling. His 31 books include '' The Barbecue Bible'' (1998, revised in 2008), '' How to Grill'' (2001), '' BBQ USA'', '' Healthy Latin Cooking'', '' Project Smoke'' and ''Project Fire''. His books have been translated into 17 languages. Raichlen also wrote '' Planet Barbecue!'', the story of his travels to more than 50 countries in search of the best barbecue, published by Workm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Workman Publishing
Workman Publishing Company, Inc., is an American publisher of trade books founded by Peter Workman. The company is comprised of either imprints: Workman, Workman Children’s, Workman Calendars, Artisan, Algonquin Books of Chapel Hill and Algonquin Young Readers, Storey Publishing, and Timber Press. From the beginning Workman focused on publishing adult and children’s non-fiction, and its titles and brands rank among the best-known in their fields, including: the WHAT TO EXPECT pregnancy and childcare guide; the educational series, ''Brain Quest'' and ''The Big Fat Notebooks;'' travel books like '' 1,000 Places to See Before You Die'' and ''Atlas Obscura''; humor including ''The Complete Preppy Handbook'' and ''Bad Cat;'' award-winning cookbooks: ''The Noma Guide to Fermentation, The French Laundry Cookbook, Sheet Pan Suppers,'' ''The Silver Palate Cookbook, The Barbecue Bible;'' and novels including ''How the Garcia Girls Lost Their Accents'''', Water for Elephants'' and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Outdoor Cooking
Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomadic cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in South America. These methods have been refined in modern times for use during recreational outdoors pursuits, by campers and backpackers. Currently, much of the work of maintaining and developing outdoor cooking traditions in Westernized countries is done by the Scouting movement and by wilderness educators such as the National Outdoor Leadership School and Outward Bound, as well as by writers and cooks closely associated with the outdoors community. Food and recipes The type of food common in outdoors settings is somewhat different compared to household foods, and also differs depending on the type of cooking activity. While someone at a public campground may have ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Can Chicken
Beer can chicken (also known as chicken on a throne, beer butt chicken, coq au can, dancing chicken) is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking. The chicken is then stood up on the can and its legs vertically, and slow-cooked over indirect heat, usually over a propane gas or charcoal grill. The process is meant to add moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish. Some people are avid proponents of the dish, while others have contended that the efficacy of using the beer is overrated, and that the science regarding beer can chicken is debatable. It has been suggested that the dish possibly originated in the U.S. state of Louisiana. Overview Beer can chicken is a barbecued chicken dish and method of indirect grilling, in which an open can of beer or other canned beverage is insert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The United States
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, German, Spanish, West African, Greek and Italian cuisines. While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many Chefs and television personalities who contribute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Contact Grill
A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric. There is debate over which method yields superior results. History in the Americas Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term ''barbacoa'' referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue". It was also applied to the pit-style cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being recent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbooks
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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