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Barbecue & Grilling

Most popular at the top

  • Fire It Upby David Joachim; Andrew Schloss; Alison Miksch

    Chronicle Books LLC 2011; US$ 19.99

    What can we grill? EVERYTHING! From the best-selling authors of Mastering the Grill , comes the first grill book focused on ingredients. Fire It Up shows today's cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different cuts, best grilling methods,... more...

  • Extreme Barbecueby Dan Huntley; Lisa Grace Lednicer; Layne Bailey

    Chronicle Books LLC 2013; US$ 14.99

    Twenty whole chickens bathed in garlic on a rig that resembles a cast-iron satellite dish...this is Extreme Barbecue , a tribute to the derring-do behind the craziest grilling contraptions in the country. Through in-depth profiles, outrageous photographs, and nearly 100 personal recipes, this unique cookbook exalts in unprecedented cooking techniques... more...

  • Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookersby Eric Mitchell

    Page Street Publishing 2015; US$ 15.39

    Make the Best Barbecue Out There In Smoke It Like a Pro , barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block. He is a certified Kansas City Barbeque Society judge and was... more...

  • Seven Firesby Francis Mallmann; Peter Kaminsky

    Artisan 2009; US$ 19.95

    A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy... more...

  • King of the Grillby Ross Dobson

    Allen & Unwin 2014; US$ 27.26

    A bumper 'best of' bind-up from the master of the tongs more...

  • The Complete Book of Outdoor Cookeryby James Beard; Helen Evans Brown

    Open Road Media 2015; US$ 14.99

    Two preeminent culinary experts take the gourmet dining experience outdoors From the traditional American backyard barbecue to the portable grill on an apartment rooftop, this cookbook showcases the simple, charming pleasures of cooking and eating outside. This complete and detailed guide offers indispensible tips and lessons on a wide range... more...

  • Grillstockby Jon Finch; Ben Merrington

    Little, Brown Book Group 2016; US$ 24.99

    If you've eaten in their Smokehouses or hung out at their Festivals, you'll know that Grillstock know a thing or two about low 'n' slow barbecue. They have been pioneers of the American barbecue scene in the UK since 2010 with their original BBQ and music festival, Grillstock, which sees top pit-masters compete from the world over and their chain... more...

  • More BBQ and Grilling for the Big Green Egg and Other Kamado-Style Cookersby Eric Mitchell

    Page Street Publishing 2016; US$ 15.39

    More Epic Recipes and Unique Techniques from an Award-Winning BBQ Pitmaster From the author who brought you the bestselling Smoke It Like a Pro comes Eric Mitchell’s highly anticipated follow-up book that gives you more out-of-this-world, delicious barbecue dishes. This book will give you one hundred more great excuses to use your Big Green Egg®... more...

  • Brother Jimmy's BBQby Josh Lebowitz

    Abrams 2013; US$ 24.95

    According to owner Josh Lebowitz and executive chef Eva Pesantez, the foundation of Brother Jimmy’s success is the food. Incredible ribs. Country-fried steak. Pulled pork sandwiches. Blackened chicken. And of course, the delicious sides, from mac ’n cheese to black-eyed peas. But beyond the food, there’s something more—Brother Jimmy’s is the place... more...

  • Hot Coalsby Jeroen Hazebroek

    Abrams 2015; US$ 18.65

                              Sear, smoke, grill, and roast: Learn the secrets of the kamado and become a grilling all-star. Forget gas, propane, and standard charcoal grills—once you go kamado, there's no going back.                 In Hot Coals , chefs Jeroen Hazebroek and Leonard Elenbaas show you why everyone's obsessed with this amazing, adaptable... more...