Steven Raichlen's BBQ USA - Review425 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.
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