Workman, 2001, 498 pages, paperback, many recipes, many color photos.
Nobody knows more about barbecue than Steven Raichlen. This author has had a greater influence on the meteoric growth in popularity of barbecue in the US than anyone since George Stephen invented the Weber kettle grill in 1951. With several other books on barbecue and grilling, a cooking school, two television series, a lecture tour, and a line of outdoor cooking tools, Raichlen has had the kind of influence on men who cook, that Julia Child had on women who cook. This book won an IACP award.
Ten years old, this book comes closest to my concept than any other. However, it is out of date. For example there is no mention of pellet grills, the niftiest new technology in grilling since the propane grill. Food science (some of it my original research) has since debunked several popular myths in this book. My book will be better organized, more instructional, and less recipe driven.
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