Steven Raichlen





Steven Raichlen



Average rating: 4.06 · 4,111 ratings · 233 reviews · 56 distinct works · Similar authors
How to Grill: The Complete ...

4.13 avg rating — 1,125 ratings — published 2001 — 9 editions
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The Barbecue! Bible

4.14 avg rating — 1,159 ratings — published 1998 — 14 editions
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Island Apart

3.63 avg rating — 402 ratings — published 2012 — 9 editions
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Barbecue! Bible Sauces, Rub...

4.18 avg rating — 366 ratings — published 2000 — 6 editions
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BBQ USA: 425 Fiery Recipes ...

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4.16 avg rating — 255 ratings — published 2003 — 4 editions
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Planet Barbecue!: 309 Recip...

4.21 avg rating — 108 ratings — published 2010 — 4 editions
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Beer-Can Chicken: And 74 Ot...

3.76 avg rating — 113 ratings — published 2002 — 4 editions
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Miami Spice: The New Florid...

4.04 avg rating — 75 ratings — published 1993 — 4 editions
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Raichlen on Ribs, Ribs, Out...

4.22 avg rating — 67 ratings — published 2006 — 2 editions
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Raichlen's Burgers

3.47 avg rating — 70 ratings — published 2012 — 2 editions
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“(Remember: There’s no such thing as a mistake in the kitchen, just a new recipe waiting to be discovered!)”
Steven Raichlen, Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

“WILD GAME MARINADE WITH JUNIPER AND GIN The year was 1976; the place, the La Varenne cooking school in Paris. A nice Jewish guy from Baltimore (yours truly) was about to have his first taste of wild game. Our instructor, Chef Fernand Chambrette, had secured a haunch of wild boar, and he prepared a traditional marinade of red wine and juniper berries to heighten its gamy flavor. A shot of gin reinforced the woodsy flavor of the juniper. If I’d known game could be this good, I would have tried it a lot sooner. You’ll be amazed by the power of this simple marinade to turn tame supermarket pork, beef, and even lamb into “wild” game. 3 cups dry red wine ½ cup balsamic vinegar ½ cup extra virgin olive oil 2 tablespoons gin 1 medium onion, thinly sliced 1 carrot, thinly sliced 1 rib celery, thinly sliced 2 cloves garlic, flattened with the side of a cleaver”
Steven Raichlen, Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

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