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Tag Archives: Steven Raichlen

Cookbook of the day – The Barbecue! Bible

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The Barbecue! Bible

by Steven Raichlen

  • Publisher Workman Publishing Company (January 6, 1998)
  • ISBN 10: 1563058669
  • ISBN 13: 978-1563058660
  • This was the first of the big barbecue books from Steven Raichlen. This is more in the style of BBQ USA than How To Grill. In other words, rather than being a photographic step by step pictorial tutorial, this is more narrative. The only photographs you’ll find are of people, places and things, not dishes or ingredients. You’ll find some illustrative woodcuts peppered throughout, but this is as much travelogue as it is recipe book. Don’t get me wrong – there are hundreds of recipes. But there are also descriptions of famous restaurants throughout the world, good tips on things like larding meat, and , of course, the obligatory section on the nuts and bolts and coals of grilling and barbecueing. He starts by acknowledging the difference between the two terms grilling and barbecueing and by no means is this intended to simply be a treatise on barbecuing. It’s clear that we Americans tend to use the terms interchangeably anyway, even if they aren’t strictly the same thing. How many times have you been invited to a “barbecue” where the only things served off of a fire were steaks, hot dogs and burgers? Technically, you should have been invited to a “grilling”.

    In any case, while there’s some redunancy if you already own the other two books that I’ve mentioned, all three books are reasonably enough priced where you should get all three (you’ll end up with about 1500 pages of recipes and information about the world of cooking over flame, coals and wood). You should even check out some of his other books as well. The only other book of his that I have is his very early volume Miami Spice, and I’ll be reviewing that in the future.  The three books that I’ve already reviewed and mentioned in this post are definitely must-haves. The others are optional.

    The great thing about these books is the care that Raichlen takes in highlighting barbecue and grilling techniques and recipes from around the world and different barbecue styles right here in the US. You’ll find many exotic and wonderful creations here, whether you want to reproduce Afghan styled chicken, actually an Indian dish, or Saigon street kabobs. 

    Oh yeah, you can watch him on some PBS stations as well.

    saigon grill

    Image from “noodlepie” at Flickr:

    http://www.flickr.com/photos/noodlepie/7276397/

    Cookbook of the day – Steven Raichlen’s BBQ USA

    Raichlen

    BBQ USA: 425 Fiery Recipes from All Across America

    by Steven Raichlen

     

  • Publisher: Workman Publishing Company (April 22, 2003)
  • ISBN-10: 0761120157
  • ISBN-13: 978-0761120155
  •  

    This hefty paperback (which clocks in at almost 800 pages) is Steven Raichlen attempts to survey the incredible regional variety of American barbecue, and it overwhelmingly succeeds.

    From the low country barbecue of South Carolina to the brisket of Texas, from Memphis pulled pork to Santa Maria central California tri-tip, from the brats of Wisconsin to Miami’s lecon asado, pork marinated in adobo and garlic and wrapped in banana leaves, you’ll get well-documented rubs, seasonings and cooking techniques from across the USA.

    Raichlen also provides plenty of history of barbecue from the various regions of the country. You even get specific recommendations for restaurants, diners, shacks and various eateries in each region.

    If you are a barbecue fan, this is a must-have.

    I hope everyone has a safe and happy 4th of July and my condolences to the family, friends, fans and fellow sportspeople of Steve McNair, the ex-NFL quarterback who was found shot to death this afternoon in downtown Nashville in his rented condominium.

    steve-mcnair

    RIP – Steve McNair

    Cookbook of the day – How To Grill

    How To Grill

    How to Grill: The Complete Illustrated Book of Barbecue Techniques

    by Steven Raichlen

     

  • Publisher: Workman Publishing Company; illustrated edition edition (May 1, 2001)
  • ISBN-10: 0761120149
  • ISBN-13: 978-0761120148
  •  

    Perhaps you’ve seen Steven Raichlen on his show Primal Grill. If you liked it, you’ll love this book. Lavishly photographed, with step-by-step photographs, you’ll learn by watching, almost as if he were over your shoulder. You’ll learn how to barbeque a whole pig, how to build different types of fires, how to judge the temperature of the grill using the hand technique (no, you don’t rest your hand on the grill!).  He covers pulled pork (one of my specialties), and does a reasonable job of covering the world’s different grilling techniques, from jerk to churrasco to yakitori. Even experienced grillmeisters can benefit from this colorful book. This isn’t an “artsy” book – the photographs are instructional in nature, not evocative, although there are some shots of grilled meats and veggies that are likely to get your pulse racing.

    It seems appropriate on July 1st to recommend that everyone pick up this book before their 4th of July festivities. You might find something “out-of-the-box” with which to dazzle your guests.

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