The Barbecue Bible by Steven Raichlen

Steven Raichlen

Steven Raichlen is an American chef, writer, author, and TV host.-Early life:Born March 11 in Japan and raised in Baltimore, Maryland, Raichlen graduated in 1975 from Reed College with a Bachelor of Arts in French literature. He received a Thomas J. Watson Foundation Fellowship to study medieval...

 (1998, Workman), is the flagship title in a series of cookbooks written on grilling

Grilling

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...

, barbecue

Barbecue

Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...

, 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.

In addition to the first book in 1998, the Barbecue Bible series includes several more in-depth single or narrow-subject books:

• Barbecue Bible: Sauces, Rubs and Marinades (2000, ISBN 0761119795);
• How To Grill (2001, ISBN 0761120149), with step-by-step photography demonstrating live-fire cooking techniques;
• Beer Can Chicken (2002, ISBN 0761120165), focusing on unusual and off-beat grilling recipes;
• BBQ USA (2003, ISBN 0761120157), focusing strictly on United States barbecue
  Cuisine of the United States
  American cuisine is a style of food preparation originating from the United States of America. European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter...
  
  ;
• Raichlen's Indoor Grilling (2004, ISBN 0761133356), focusing on grilling techniques using contact grills and grill pans for indoor use;
• Raichlen on Ribs, Ribs, Outrageous Ribs (2006, ISBN 0761142118).

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 do not tie in directly to Raichlen's television show Barbecue U, although they do share the same subject matter.