Every year there is a new trunkload of books stuffed with knowledge and recipes. We read a lot of them and I have more than 100 books on barbecue and grilling alone, and at least 200 other cookbooks. Here are some of our favorites.
Also included are more of our favorite food books, magazines, newsletters, and periodicals.
Spotlight on our favorite products
The Cool Kettle With The Hinged Hood We Always Wanted
Also be sure to click here for a complete list of all of the cooking books on Amazon.com. They also offer many books in audio form and they gift wrap. If you have others to recommend, please share in the comments on these pages.
With 400 pages and more than 400 of my photographs plus color illustrations, there is new material and new recipes not on this website, and the whole thing is organized so that you can sit down in an easy chair and flow from start to finish.
AmazingRibs.com is run by some of the best BBQ experts in the business. Between us, we have written and collaborated on dozens of books, mostly on barbecue and grilling, but also on things like food science and wood oven cooking. Click to read brief reviews and check prices on these expert BBQ books.
By marriage of water and fire, sous vide with the grill and smoker, we can achieve extraordinary results, in some cases, better than with either cooking method on its own. You can get extraordinarily tender, juicy, safe, and flavorful foods. With this exclusive book you will learn all the basics of sous vide que.
Discover everything you need to know for preparing America's favorite food, pork ribs, with this comprehensive book. In it you'll find several tasty recipes, a glossary of rib terminology, a guide to prepping ribs including how to remove the membrane and trim them, recommended smokers and grills, and so much more.
With “Barbecue Chicken Made Easy: Everything You Need To Know About Amazing Chicken On the Grill & Smoker” by Meathead and Brigit Binns, you can master the art of perfectly grilled and smoked chicken. Say goodbye forever to charred skin, burnt sauce and undercooked meat. Explore chicken recipes, tips, and so much more.
Peace, Love, and Barbecue, published in 2005, not only contains the expected count of excellent recipes and cooking tips, but includes interviews with the legends of barbecue, and visits to the "shrines, shacks, joints, and right respectable restaurants."
This book has 175 sauces, marinades, dry rubs, wet rubs, mops, and salsas. Nothing fancy, no long-winded tales and stories, just tried and true recipes, mostly from his buddies on the competition circuit.
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.
Chris Lilly is the Executive Chef of one of the nation's classic old joints, Big Bob Gibson Bar-B-Q, in Decatur, AL. Lilly is a fine story teller, and in this book he shares with us what it is like to work at a small town barbecue joint, the legend of Big Bob and countless amazing recipes.
This book is meant as a cookbook, as described in the subtitle "100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants". But its much more. Davis and Kirk probably have visited more barbecue joints than anyone I know, and they have picked some of their favorites with recipes.
Moore is a youngish Southern Gentleman from Nashville (and author of A Southern Gentleman's Kitchen), the son of a cattleman and grandson of a butcher, takes his small plane all over the South visiting a dozen BBQ joints in as many states from Texas to North Carolina.
Check out our review of Thin Blue Smoke by Doug Worgul. It's the first novel we've ever reviewed on this site. If you're a fan of good writing, good barbecue, and good stories, we highly recommend pulling up a chair, pouring a couple fingers of your favorite libation, and settling into this book.
In the book "Catching Fire, How Cooking Made Us Human" (Basic Books, 2010), Richard Wrangham describes how cooking changes the chemistry of food and how that made it easier for proto humans to chew, digest, and extract energy and nutrients. It also includes insight for us who love to hang out at the grill.
This book is a wonderful piece of scholarly research that is also a great read. Walsh has delved into the history and lore of Texas barbecue, it origins, its ingredients, its personalities, and its tall tales.
A short paperback that you can easily swallow on a short airplane trip, Pollan, the author of such important books as the Ominvore's Dilemma, In Defense of Food, and The Botany of Desire, summarizes what he has learned about good eating habits in the form of "rules" which he describes in a few sentences.
From the country's foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.
This may be the most important book about food since Upton Sinclair's The Jungle drew back the curtain on the Chicago stockyards in 1906. Both books take an analytical and critical look at how food gets to our table. The New York Times named The Omnivore's Dilemma one of the 10 best books of 2006.
This beautiful book whisks readers back to a lyrical time when California was a simpler place?? before it overflowed with too many people seeking Paradise?? to a fertile region nestled between Monterey and Santa Barbara.
A quality cocktail recipe book is a must for any home bar and one of our favorites is "DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks" by Marcia Simmons and Jonas Halpren. DIY Cocktails is based on categories and ratios so we can understand the concepts of what the elements of a balanced mix.
Rich, complex, not like any other liver, more akin to eating a stick of the richest buttery cream cheese imaginable. This book outlines how a 5,000-year-old delicacy inspired the world's fiercest food fight.
A big, sumptuous feast of recipes and ideas, drool inducing photos, probing interviews, memoirs, travel, tips on technique, culinaria, restaurant guides, product reviews, what to drink, trends, pop culture, and eternal culture.
Easily the leading beer magazine, each of the six issues per year contains features about different beer types, breweries, the interesting characters who make it, places to drink it, beer and food matching, the politics influencing the marketplace and more.
In the comprehensive book, Real Food/Fake Food, acclaimed author and reporter Larry Olmsted tells a sordid tale of fraud, mislabeling, illegal ingredients, imposters, and government malfeasance in our food supply.
Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.
Big. Bold. Flavor.
Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.
The Cool Kettle With The Hinged Hood We Always Wanted
The Good-One Is A Superb Grill And A Superb Smoker All In One
The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.