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The Barbecue! Bible 10th Anniversary Edition (Anglais) Broché – 23 juillet 2008

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Redesigned inside and out for its 10th anniversary, "The Barbecue! Bible" now includes full-colour photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavours from around the world. Add in the full-colour, and it's a true treasure.

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Commentaires client les plus utiles sur (beta) 259 commentaires
26 internautes sur 27 ont trouvé ce commentaire utile 
Fine for Raichlen newbies, but don't rush to upgrade if you have it already 5 août 2008
Par Brian Connors - Publié sur
Format: Broché
I want to get one thing out of the way right now: there is something odd about the Barbecue Bible franchise that has never quite sat right with me, and I've never been able to put my finger on exactly what it is. After seeing Raichlen's rise over the last ten years to become one of the US culinary scene's grilling gurus, I guess I was just flat out wrong. The Barbecue Bible is actually a pretty awesome book -- a whirlwind guide to live fire styles from around the world, all adapted as much as possible for the American kitchen. Like many successful franchises from the Edison light bulb to the iPod, Raichlen provides an end-to-end solution for barbecuing -- not just meat and seafood, but vegetables and breads that can be cooked on the grill, a huge selection of sauces and marinades, and even beverages and desserts. Though its layout is rather loud, the recipes combine with Raichlen's stories and technique articles to make a worthwhile purchase for anyone who spends a fair amount of time next to a grill.

Which brings me to the problems with the new edition. The 2nd edition has added significant amounts of color photography and how-to diagrams, drawing on Raichlen's 2001 How to Grill for stylistic inspiration. If you're a new griller, this will be a welcome improvement. However, if you've been buying Raichlen's books since the beginning, the revision presents a problem: if you already have the first edition, you probably don't need to bother with this one. The column-oriented layout, borrowed from later books in the series, looks cluttered and dense compared to the more discrete recipe-oriented layout in the original, and with How to Grill still very much in print there's far more useful visual information to be found in that than in this edition. So where does that leave us?

Well, I don't really know. I want to recommend it. If you don't have the first edition, you should certainly get this one; it's still an excellent book on the subject, and it does live up to its name. But the recipe revisions Raichlen has made in the new edition aren't really reason enough to upgrade, and if you already have either the first edition or How to Grill you don't need the instructional photos in the new edition anyway. If you grill or want to learn how, you should have one version, but unless you have an overly visual learning style and a limited budget, the second edition won't get you much that you can't get cheaper from a used copy of the first edition.
17 internautes sur 18 ont trouvé ce commentaire utile 
This book is amazing--the negative reviewers have missed the boat. 23 janvier 2012
Par Cubiclewarrior - Publié sur
Format: Broché
My copy of this book is dog-eared, worn out, and sprinkled with food stains throughout. That is a testament to how many things I've made from it over the years, and how often it gets used. I read the negative reviews out of curiosity; I couldn't think what people could possibly complain about such a well-researched collection of information and wonderful recipes. The complaints were laughable--there's no pretty pictures and the recipes are more complicated than 'Throw meat on grill, cover with Maul's'. Yuck. Well then, if you want a book with pretty pictures and simple 'recipes' that don't actually involve ingredients, then this book is not, in fact, for you.

If, however, you are interested in flavors from around the world as well as your own backyard, learning some new ways to cook--and aren't AFRAID of trying something new or occasionally exploring your local international grocery store--then this book is indispensable. (I would say that probably 80% of the recipes have ingredients that can all be purchased at your local big box grocery store, though.) Flip through it the night before you want to grill something so you can have time to marinade, if necessary. It's a weekend cookbook, not an after work, week night cookbook.

It's recipes for sangria and margaritas have become the only ones we use. The pork rollatinis, the matambre, the Asian pear dipping sauce, the satays, the peanut sauces, the jerk marinade, the pulled pork with slaw, the bulgogi, and countless others have become meal regulars. (Oh man, make the matambre!) Cooking is fun, grilling is fun, food is exciting when you're trying something new and your palate is awakened. Expand your palate and get this book--pay no attention to the nay-sayers. They can eat something safe and boring at Applebee's and leave the good food for the rest of us!
15 internautes sur 18 ont trouvé ce commentaire utile 
Ideal book for gas grillers . . . less so for those who want to experiment with charcoal and wood 16 juin 2012
Par baseball fan - Publié sur
Format: Broché Achat vérifié
Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status. He'd done a lot to make grilling techniques approachable and has traveled the word for recipes and inspiration. But how useful you find this book depends upon your source of heat and method of cooking. Barbecue Bible is rich in information about cooking with gas but less so with charcoal and wood. Want to know the difference between charcoal briquettes (uniform size, consistent burn, more ash) and hardwood charcoal (irregular size, higher heat, less ash, great when searing is required)? You won't find it here. Nor will you find any information on types of smokers. Perhaps that isn't surprising: Raichlen is trying to make recipes from around the world accessible and cooking with charcoal and wood or using a smoker requires more of a learning curve -- for the latter I'd suggest a book such as Paul Kirk's Championship Barbecue.

In his sweet spot of accessible grilling and barbecuing, Raichlen hits a home run. Among the qualities of his book that I enjoy:

(1) A good primer on grilling and barbecuing, explaining the difference and key concepts such as direct versus indirect cooking.

(2) Excellent photography that goes beyond sexy food shots (though there are some of those too). Photos are used to show HOW to execute key concepts, showing for example how to spatchcock (remove the backbone and butterfly) a chicken or how to fillet a whole fish.

(3) The layout is very well done , with recipes shown clearly, key tips and notes set out on lime green rectangles and a pleasing mix of text, graphics and photos.

(4) The paper and binding seem of high quality and I expect the book to weather well, which isn't always true for softcover cookbooks numbering more than 500 pages.

(5) The useful introduction included frequently asked questions that should be especially helpful for anyone closer to the start of the learning curve.

(6) There's a handy reference section in the back with metric conversions, a glossary of special ingredients and a well organized index.

(7) The book is written well and with a sense of exploration and discovery that hopefully will stimulate your own curiosity.

Raichlen has a heavy web presence too and you can get a taste of his approach at his website (just google barbecue bible) or his Facebook page, which more than 10,000 people like.
3 internautes sur 3 ont trouvé ce commentaire utile 
Great Book, Lousy Binding 4 juillet 2013
Par Allegedp - Publié sur
Format: Broché
Love the content, hate the binding. I like cook books that keep their pages together. Should be offered spiral bound.
2 internautes sur 2 ont trouvé ce commentaire utile 
You will never eat the same again. 20 février 2012
Par Ivanslav1 - Publié sur
Format: Broché
I bought this book about 4 years ago and my grilling has never been better. With the rubs and recipes in the book, grilling is more than just slapping some store bought BBQ sauce at the end of the cooking. Grilling now is an event, I am more educated about my seasonings, salts, meats, wood and the difference tastes so good! If you can, look up his grilled peaches recipe online.
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