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425 Fiery Recipes from All Across America

BBQ USA by Steven Raichlen
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Introduction: What is Barbecue?(1)

A Brief History of Barbecue in America(5)

Getting Started: A Concise Primer on Grilling & Barbecuing (17)
A short course in choosing a grill, setting it up, getting it lit, and knowing when the food is cooked.

Off to a Fiery Start (32)
Begin the meal with pizzazz. Flame cook Prosciutto-Wrapped Peaches like they do in Virginia, chicken wings the Louisville way, Mojo-Marinated Pork Florida style, and Tiki Beef Kebabs with California flare. Dozens of choices, plus some drinks to serve alongside, including a Chimayo Cocktail.

Live-Fire Salads (108)
Grilling brings out the best in a salad. Wait until you try the Grilled Caesar Salad or the Tomato and Hearts of Palm. Plus Calamari Salad with White Beans and Bitter Lettuce, and four kinds of slaw.

Breads and Pizzas (132)
The grill makes the perfect toaster. There's plenty of room for that Little Italy favorite, garlic bread. Or A New Corn Stick from the West Indies. Or pizzas the way they grill them in Rhode Island and New York. Bread takes to fire like smoke to the grill.

Gloriously Grilled Beef (162)
North America's love affair with beef is celebrated in a luscious round-up of steaks from Tucson, San Antonio, New York, Miami, Dallas, Toronto, L.A., Indianapolis, and of course, Philadelphia (sizzling with cheese). Plus briskets from North Dakota, Oklahoma, and Ohio, and everything else big and beefy.

Going Whole Hog (232)
The icon of American barbecue, pork, couldn't be more succulent than it is here—pulled and piled high on buns like they do in North Carolina, coffee-crusted and served Kentucky-style with Redeye Barbecue Sauce, roasted whole for a pig pickin à l
Workman Publishing Company; April 2003
784 pages; ISBN 9780761159582
Read online, or download in secure EPUB or secure PDF format
Title: BBQ USA
Author: Steven Raichlen
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