The Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes by Steven Raichlen
Workman Publishing, 1998

Rating:
Review by Kathleen Daelemans

My Mom reads cookbooks start to finish including the introductions and the acknowledgments. I have every book she does and haven't read a single one. I use them as reference books. She uses them as a healthy escape. "And I actually cook from them, Kathleen. They're pretty useful that way. You should try it."

Last July, I told her I thought it would be a great idea to review cookbooks for the web site. Mostly because I was hoping she'd volunteer to be interviewed about the various books she's read. "Only if I get to pick out the books." "No problem, Mom." She reads them all.

We both agreed we didn't want to review newly released cookbooks because they're usually reviewed by everyone anyway. Which doesn't mean we won't review new books every once in awhile. As a general rule, we never stick to our general rules. We decided to review books you might not otherwise have heard about, or books you might not otherwise consider, or books you might think contain nary a healthy recipe.

"I'm reading The Barbecue! Bible, by Steven Raichlen, right now. It's really good. Perfect for the first review." I agreed and checked back in with her the following week. "I was thinking of interviewing you for the review on Monday, Mom." "I'm not finished yet but I'll let you know when I'm ready."

Fast forward to the message she left on my answering machine the first frosty morning of fall, "Kathleen. This is your Mother (like I don't know her voice by now). I'm ready to tell you about the BBQ book. Call me."

Better late than never. My Mother works when she works. Playing with her grandchildren is a whole lot more fun than finishing a cookbook in time to get it reviewed the months it will serve us best. I tried to get her to review a more seasonal selection, like Apples A Cookbook, by Robert Berkeley (Simon and Schuster, 1991), a book I know she likes. "Don't be silly, Kathleen. There are plenty of states where people never have to drag their BBQ's in for the winter. Besides, your brother is out there cooking in those shorts he refuses to take off no matter how much snow is on the ground."

Cookbook Pros: This book tells you everything you'll ever need to know about cooking on the grill and will rouse you right out of the same old burger, steak, burnt chicken routine many of us fall into year after year. Raichlen takes you through grilling basics and techniques from choosing the right grill, to lighting the barbecue to preparing the grill for cooking, to the kind of fuel you should use.

He goes into hamburger and steak basics and then takes you on his round the world BBQ adventures. Raichlen traveled the globe in search of the greatest BBQ recipes. You name the country and he's probably got a recipe; from the tiniest islands in the Caribbean to the Texas plains, to Brazil, Thailand, Jamaica, Turkey, the Bahamas, the Middle East, Indonesia, Russia and beyond.

He covers the obvious; beef, lamb, pork, ground meat burgers, sausages and chicken and includes entire chapters on fish; shellfish; vegetables; grilled breads; pickles, relishes, salsas and slaws; sauces; rice, beans and beyond; desserts and a even a chapter titled The Vegetarian Grill.

The recipes are easy to read and easy to follow. Though some of them are lengthy, most of them are not. The author warns you about 24 hour marinades, special equipment needs and offers substitutions for hard to find ingredients.

Mom's Favorite Features: "The part I liked best about the book is how the author tells you about the origins of the recipes, the history of the dishes and the reasons they were made and served. He tells of grills that were constructed out of necessity from things that were handy. He describes the home cooks, the chefs and the street vendors in such lively detail that you feel as though you've shared a meal with them too." "So these are you favorite features, Mom?" "That and the fact that I could actually follow half these recipes."

Mom's Cons: "The only thing I didn't like about the book is that it's a grill cookbook and I don't cook outside. But I figured I could do most of this stuff inside. I don't like the smell of smoke so I don't really know why I ever started reading it but I'm glad I did."

From Mom's Kitchen Notebook:

Carolina Mustard BBQ Sauce: "I forget what I put it on but Dad really liked it. I probably put it on country ribs which is why he liked it. He'd eat country ribs slathered in old paint. The recipe is a refreshing departure from the same old BBQ sauces you see everywhere."

Thai Chicken Sates Served in Lettuce Leaves: "It's a different way to serve the ubiquitous boneless, skinless chicken breast. You have to plan ahead to make the peanut dipping sauce that goes with the recipe because it calls for a couple of things you might not have in your pantry. It's the perfect kind of recipe to serve to guests."

Of Note : Though some of the recipes are clearly decadent, many of them are not. Steven Raichlen has written several cookbooks with health in mind. Among them, Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil & Beyond; Steven Raichlen's Big Flavor Cookbook: 450 Irresistible and Healthy Recipes from Around the World; Healthy Jewish Cooking; Steven Raichlen's High-Flavor, Low-Fat Italian Cooking. For a list of all books authored by Steven Raichlen, click here.