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Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible."

Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips.

The most ambitious book yet by America's bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out-again-on the barbecue trail four years ago, Steven Raichlen visited 60 countries-yes, 60 countries-and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.

Welcome to Planet Barbecue, the book that will take America's passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado-stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal-grilled sliced pork belly. From Montevideo, Uruguay, Bandiola-butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties-pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish-says Steven, "Everything tastes better grilled."

In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules-Mussels Grilled on Pine Needles. Do try this at home. What a planet-what a book.

BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book

Introducing a book that streamlines the barbecue process. A collection of the 25 recipes that we cook 95 percent of the time, using accessible, not too pricey, quality ingredients. Here Adam will guide you through the entire process, from buying to serving, showing you how to deliver mind-blowing results for your friends and family.

So relax, start up the BBQ-it's time to get hands-on and learn techniques that will bring out the maximum flavors, under Adam's expert, easy-to-follow guidance.

For sublime outdoor cooking and entertainment, who better to turn to than the foremost authority on grills? With the experts from Weber taking you through the basics and beyond, you'll be sizzling in no time. Over 200 recipes-each with a mouthwatering photo-are simple to follow and feature common ingredients found in the local market. You'll also find, can't-miss techniques, and even substitution tricks... Mark your favorites-and there'll be plenty-with the handy enclosed page flags. And yes, once they've sampled the savory results of your newfound grilling skills, friends and family will be begging for your secrets. Just nod and say, "It's all in the technique."

Key Features:

* One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photos

* Photos illustrate tips and techniques throughout

* Recipes are big on flavor with easy to find ingredients

* Tabbed chapters and included page flags to mark your favorite recipes

* From basic preparation to advanced fire-tending methods, Weber's Real Grilling™ has all the tools for successful grilling

Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit barbecue and natural wood smoked foods. This comprehensive volume, featuring 180 recipes, offers such classics "Q" dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake, Charred Vegetable Gratin, and many other innovative recipes. With temperature charts, a guide to flavorful woods, and useful tips for effective food smoking, this is an essential book for any aficionado of live-fire cooking.

This book is an in depth "how-to" of outdoor primitive skills.

The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.

            Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too-and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes.
            The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.
            The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers that bring the world's most popular American regional cuisine to your home grill.

Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Weber's Charcoal Grilling(tm) cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grill's versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs, wood-fired pizzas, and much more. The pages of Weber's Charcoal Grilling(tm) cookbook dazzle with more than 150 color photographs, one for each recipe, plus many more for illustrating essential grilling techniques and barbecue secrets. Additional photos and stories document a culture woven together by unforgettable personalities, an amazing culinary history, and a passionate appreciation for cooking over a live fire. Features: Written by chef and journalist Jamie Purviance, author of Weber's Real Grilling(tm) and other bestselling books on outdoor cookingFeaturing a simple, never-fail approach to lighting and tending a charcoal fire, which is the basis for a wide variety of more advanced approaches covered throughout the bookRichly illustrated by James Beard award-winning photographer Tim Turner, who provides a full-color photograph with each recipePacked with priceless advice--set apart in sidebars titled Live Fire Wisdom(tm)--from America's most trusted grillers, including chefs, barbecue champions, and charcoal fanatics