Steven Raichlen

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March 2012


Steven Raichlen is a multi-award winning writer, television host, and novelist. His books include the international blockbusters The Barbecue Bible, How To Grill, Project Smoke, and the New York Times bestselling Planet Barbecue. His novel, The Hermit of Chappaquiddick, tells a story of love, loss, redemption and really good food set on Martha's Vineyard. Translated into 17 languages, Raichlen's books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and have sold more than 5 million copies. Raichlen also hosts the popular TV shows, Project Smoke and Project Fire on PBS; Steven Raichlen Grills Italy in Italy; and Le Maitre du Grill in Quebec. He lives and writes in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts. H ...more

Average rating: 4.11 · 6,236 ratings · 359 reviews · 68 distinct worksSimilar authors
How to Grill: The Complete ...

4.16 avg rating — 1,445 ratings — published 2001 — 9 editions
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The Barbecue! Bible

4.17 avg rating — 1,510 ratings — published 1998 — 15 editions
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Project Smoke: Seven Steps ...

4.22 avg rating — 475 ratings — published 2016 — 4 editions
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Barbecue! Bible Sauces, Rub...

4.15 avg rating — 701 ratings — published 2000 — 6 editions
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Island Apart

3.66 avg rating — 523 ratings — published 2012 — 11 editions
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BBQ USA: 425 Fiery Recipes ...

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4.25 avg rating — 326 ratings — published 2003 — 4 editions
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Planet Barbecue!: 309 Recip...

4.27 avg rating — 172 ratings — published 2010 — 4 editions
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Beer-Can Chicken: And 74 Ot...

3.88 avg rating — 137 ratings — published 2002 — 4 editions
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Man Made Meals: The Essenti...

4.17 avg rating — 69 ratings — published 2014 — 4 editions
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Raichlen's Burgers

3.63 avg rating — 104 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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