2 comments on “Kansas City Barbecue Society Cookbook, 25th Anniversary Edition

  1. I’ve got a bunch of grill books, some fancy, some basic, but this one is the best I’ve seen yet. Steven Raichlen has been around the world gathering an incredible amount of grilling/barbecuing knowledge. But what’s knowledge without application? It’s all in the book. I’ve made several of the recipes from How To Grill including the bourbon brined pork steaks, mustard crusted T-bones, brazilian shrimp and yes, beercan chicken. It’s hard to imagine life before beercan chicken. All recipes have been simple to prepare and wonderful to eat. The step-by step photos are enormously helpful. Congratulations to Mr. Raichlen and his photographer, Greg Schneider, for making such a foolproof book that you’ll use alot. The Barbecue Bible is good too. It includes more exotic recipes and examples of world barbecuing, but not many photos or illustrations.

  2. I can’t believe some of the criticism this book has provoked. Too many ingredients per recipe? Has ‘no direction’? Skips the basics? Bah! It’s best to keep in mind what Raichlen is aiming for: an accurate description of different grilling techniques the world over. He draws his recipes from virtually every reach of the earth, including Africa, Asia, South America, and the Middle East — obscure recipes that otherwise may not have been available without this wonderful, all-inclusive compendium. I find it hard to believe that ‘all the recipes taste the same’, when a Guadeloupean Crayfish in a Curry Beure Blanche is about as similar to an Iranian Saffron and Lemon Chicken as, well, fish is to fowl. (Both, by the way, are delicious…)As far as covering the basics, he goes into concise and complete detail on all manner of technique — everything from how to cook your basic hamburger, to how to properly segment a chicken, to how to arrange the coals in your grill. At the beginning of every major chapter, he describes how different foods should be cooked. If you look at each individual recipe that includes chicken breast, it will not include a description on how to cook chicken breast: it was covered earlier! Read the book!In short, this book comprises an eclectic range of tasty grill recipes, all explained in detail. There is also a great deal of food history included, as well as some very helpful glossaries. This is an essential book for any griller, whether you want to learn how to get your steaks just right, or want to branch out into less familiar territory.

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