Steven Raichlen

Griddles (aka planchas and flat-tops) are soaring in popularity, and Project Griddle—from Steven Raichlen, America's bestselling grilling authority—is an essential guide for everyone who owns them. Prized for their accessibility and versatility—and because they're so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach that embraces history, geography,...

How to smoke everything, from appetisers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer—for smoked food that roars off your plate with flavour. Here's how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking...

The biggest, baddest, best salute to our passion for barbecue, in glorious full-colour, from "America's master griller" (Esquire). This 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It's got everything: how to grill the perfect T-bone. Succulent chicken from...

Revised, redesigned, and beautifully photographed, this updated classic from America's barbecue guru offers 50 recipes for the ultimate chicken grilling technique—on a beer can—plus brilliant recipes for birds off the can, perfect sides, and even desserts! Chicken on a beer can? You bet! When Steven Raichlen, America's barbecue guru, says it's the best grilled chicken he's ever tasted, cooks stop...

Where There's Smoke, There's Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting-edge techniques meet time-honed traditions in 100 boldly flavoured recipes that will help you turbocharge your game at the grill. Here's how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and...

America's grilling guru offers a primer for how to grill vegetables—with lots of creative flavours and techniques—whether you're eating main dishes that highlight vegetables or you're rounding out the barbecue menu with grilled garden-fresh sides. Not a vegetarian book, but vegetable-forward (and with vegetarian and vegan adaptations).

It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends, corned beef, ropa vieja, bollito misto, pho... and slowly it dawns on you: brisket must be the tastiest, most versatile, and most beloved cut of meat in the world....