Steven Raichlen's BBQ USA - Review
425 Fiery Recipes from All Across America
Forget baseball — Steven Raichlen redefines America’s pastime as barbecue. Organized by main ingredient, from typical selections like hog and beef to rare finds like oysters and beans, this encyclopedic reference book from one of the nation’s authorities on barbecue is not meant for novices. More than 700 pages of recipes, tips, history, pictures and restaurant profiles will keep readers grilling busily and experimenting with techniques from rotisserie to grilling under bricks or in a pit. Raichlen highlights regional differences and specialties, allowing blossoming grillmasters to draw upon America’s wide range of styles.