The LA Times calls Steven Raichlen “the Julia Child of BBQ”

The New Yorker says, “For aspiring gourmets of the grill…there is only one book: THE BARBECUE BIBLE.”

Equire Magazine says, THE BARBECUE BIBLE is “The most extensive collection of recipes and techniques…ever published”

And The NY Times says “The results will whisk you around the world, without ever having to leave your grill.”

Marking the 25^th anniversary of its release, THE BARBECUE BIBLE is back!

THE BARBECUE! BIBLE

More than 500 Great Grilling Recipes from Around the World

CELEBRATES 25 YEARS

By: Steven Raichlen

Steven Raichlen is synonymous with barbecue. The James Beard Award winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer, indefatigable barbecue anthropologist and a PBS star, he has shaped America’s obsession with live-fire cooking for decades.

It started in 1998, when Workman published Raichlen’s groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it’s hard to believe that there was ever a time when grilling and barbecue weren’t ubiquitous American obsessions.

25 years later; 1 million copies in print; and countless accolades, including the IACP/Julia Child Cookbook Award, The Barbecue! Bible is generational book, and Steven Raichlen one of the most influentional and celebrated barbecue pioneers of our time.

As we celebrate this significant milestone, Workman looks back on the book’s blockbuster success and how Raichlen paved the way to ushering the golden era of BBQ:

• Raichlen’s journalism and introduction to BBQ ignited a revolution, making previously unfamiliar flavors and techniques accessible to mainstream grillers.

• His fascination with live-fire cooking led him to more than 70 countries on 6 continents to document the diverse flavors and live fire cooking techniques across cultures.

• Raichlen was one of the very first to shine a light on myriad iconic dishes that have become indelible parts of the American barbecue vernacular—caveman steak, planked fish, chicken under a brick, and much more.

• He was the first journalist to travel the globe to document how people grill in different cultures, and a pioneer in chronicling the micro-regions of American barbecue.

• His subsequent books sparked revolutions of their own—from Beer Can Chicken, which turned an obscure dish into a global barbecue icon—to Project Smoke, which helped hundreds of thousands of people get through Covid lockdown by teaching them the arts of barbecuing and smoking.

• Barbecue television and social media; the rise of the outdoor kitchen; the advent of the super grill; the mainstreaming of competition barbecue—Raichlen’s Barbecue! Bible opened the door to all of this. And, not just in the U.S., but in Germany, Holland, Italy, Japan—all of the 17 countries where The Barbecue Bible! and his subsequent cookbooks have been translated. 

And, for the meat of the book! The Barbecue! Bible is a celebration of sizzle and smoke and 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 around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. It includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while busy fanning the coals.

Steven Raichlen may be just one guy and The Barbecue! Bible just one book, but that’s what makes his story so extraordinary. This one guy, this one book – launched a worldwide movement that changed the way we cook and eat today. Cheers to 25 more years of revolutionizing not just Barbecue – but food culture. The Barbecue Bible! Is a treasure that will never age.

FOR MORE INFORMATION:

stevenraichlen.com and www.barbecuebible.com

 About The Author:

Steven Raichlen is the author of the New York Times bestselling  Barbecue! Bible® cookbook series, which includes Project Smoke; Project Fire; The Brisket Chronicles; How to Grill Vegetables; Barbecue Sauces, Rubs, and Marinades; and, of course, the seminal The Barbecue! Bible, and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages.   His TV shows include the popular Public Television series  Steven Raichlen’s Project Smoke and Project Fire;  Primal Grill; and  Barbecue University.   In May, 2023, he launches a brand new series called Steven Raichlen’s Planet Barbecue (r).  Raichlen also created and stars in Steven Raichlen Grills Italy—which debuted on Italian television in March 2018—and the French language series Le Maitre du Grill and Les Incontournables du BBQ in Quebec. Raichlen has written for  The New York Times,  Esquire, GQ, and all the food magazines;  he’s the founder of a unique cooking school called Barbecue University(r) and has lectured on the history of barbecue at Harvard, the Smithsonian, and the Library of Congress. His latest venture is a series of Star Grill by Steven Raichlen restaurants for the Windstar cruise line.  In 2016, he was inducted into the Barbecue Hall of Fame. His websites are stevenraichlen.com and www.barbecuebible.com.