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Order "The Barbecue! Bible" today!

by Steven Raichlen

What an adventure in barbecue and grilling this is. Imagine traveling to 25 countries in three years to seek out the best barbecue and grilling secrets of those areas! Steven Raichlen did just that. When you get this book, please take the time to read Steven's introduction. I know many cook book enthusiasts don't always take the time to read the author's introduction, but this one is a must! Steven makes the reader feel as if you've been on that 150,000-mile barbecue trail to 25 countries with him! Americans tend to think we are the only ones who barbecue and grill but this book will change that perception immediately.

Do you know the difference between barbecuing and grilling? Some of you may be surprised to know that there is a difference and when you read Steven's explanation on pages 2 - 3, you immediately recognize that yes, there is a difference! "Barbecuing and grilling are more than just another technique in a cook's repertoire," Raichlen says. "Live fire cooking is even more than a cultural phenomenon. The world over, it's a way of life."

Then there is a bunch of information on the types of grills available, fuels for the fire, cooking with wood, how to light up and cook with charcoal, direct vs. indirect charcoal and gas cooking, and a few more insights. All of which will make you the best barbecue or grill person in your neighborhood!

And yes, even with all of that information, there is still room in this book for 500 recipes to choose from. I have read through the book 3 times now, and I'm still finding new and exciting recipes that I can't wait to try!

The collection of recipes begins with 20 delicious sounding drinks -- everything from a high-octane Smoky Martini to a creamy Indian Lassi that soothes the fire of spicy recipes. As rice is the traditional accompaniment to grilled food all over the world , Raichlen offers recipes and techniques to make traditional rice dishes of India, Iran, Thailand, Indonesia, Japan and Brazil. From sambals of Indonesia to fiery salsas of Mexico to piquant vegetable relishes of Morocco and Indonesia, there's a condiment to add a wallop of flavor to any cookout. Raichlen even includes a chapter of desserts that offers the whimsical -- Fire Grilled Banana Splits and Uptown S'mores -- and the classic -- Lemon Ginger Creme Brulee and Coconut Ice Cream.

"I learned that grilling is an art, not a science," Raichlen says of his culinary journey. "It is so forgiving in terms of measurements and proportions -- grilling is surely the world's easiest cooking method." Bring the explosive flavors of the barbecue trail to life in your backyard, lanai or terrace with this landmark book that celebrates the world's most beloved method of cooking.

About the Author

I am proud to be a member of IACP (International Association of Culinary Professionals) along with Steve Raichlen who is the author of 16 books, including Miami Spice, which won an IACP/Julia Child Cook Book Award and the High-Flavor, Low-Fat Cooking series, which won two James Beard Awards. A La Varenne trained cooking teacher, Raichlen runs the popular Cooking in Paradise Cooking School in St. Barts. He is a restaurant correspondent for National Geographic Traveler and a frequent contributor to Food & Wine. He is a columnist for The Los Angeles Times Syndicate and a former restaurant critic for Boston Magazine. He is also the founding editor of Sante, a healthy cooking magazine for physicians. He has appeared numerous times on national television, including The Today Show and Good Morning America as well as CNN ad The Discovery Channel. Raichlen lives in Coconut Grove, Florida, with his wife Barbara.

The following recipe was adapted from The Barbecue! Bible by Steven Raichlen. Reprinted with permission from Workman Publishing Company, Inc.

Spicy Chile Wings

16 whole chicken wings (about 3.5 pounds)
3 large shallots, peeled
6 cloves garlic, peeled
1 piece (1-inch) fresh ginger
2 to 10 chilies, seeded (Thai, serrano or small jalapeno)
cup vegetable oil
2 tablespoons soy sauce
2 tablespoons sweet soy sauce (ketjap manis)
1 tablespoon EACH soy sauce and molasses
1 teaspoon Chinese five-spice powder

1. Rinse the wings under cold running water, then drain and blot dry with paper towels. Make 2 or 3 slashes to the bone in the meaty part of each wing. Place in a large bowl and refrigerate while you prepare the spice paste.

2. Combine the shallots, garlic, ginger and chilies in a food processor and process to a smooth paste. Add cup of the oil, the soy sauces, and five spice powder and process until smooth.

3. Heat remaining cup oil in a wok or small, heavy skillet over medium heat. Add the spice paste and cook, stirring constantly until thick, brown and flavorful for 8 to 12 minutes. Remove from h eat and let cook completely.

4. Add the cooled spice paste to the chicken and turn the wings to coat thoroughly. Cover and let marinate, in the refrigerator for at least 6 hours or as long as 24 hours.

5. Preheat the grill to medium-high.

6. When ready to cook, oil the grill grate. Arrange the wings on the hot grate and grill, turning with tongs, until the thicken wing sections are no longer pink near the bone, about 12 to 16 minutes in total.

7. Transfer the wings to a serving platter and serve.

Yield: 16 whole wings for 4 to 8 as an appetizer.




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