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Cookbooks, Food Books, And Magazine Reviews

Created By:

Meathead, AmazingRibs.com Founder And BBQ Hall of Famer

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.

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.

Click Here To Search Our Reviews And Ratings Of Tools, Toys, And Accessories

Meathead: The Science of Great Barbecue and Grilling Cookbook

Books By AmazingRibs.com Team

Turkey On The Grill Or Smoker Made Easy: A Downloadable Deep Dive

Sous Vide Que Made Easy: A Downloadable Deep Dive

Amazing Ribs Made Easy: A Downloadable Deep Dive

Barbecue Chicken Made Easy: A Downloadable Deep Dive

Peace, Love, and Barbecue: A Must Own Cookbook

Paul Kirk’s Championship Barbecue Sauces Cookbook Review

The Barbecue! Bible by Steven Raichlen

Barbecue! Bible: Sauces, Rubs, and Marinades Cookbook

Planet Barbecue! by Steven Raichlen

How to Grill: The Complete Illustrated Book of Barbecue Techniques by Steven Raichlen

Serious Barbecue: A Must Own Cookbook By Adam Perry Lang

Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay

Kansas City Barbeque Society (KCBS) Cookbook Review

Big Bob Gibson’s BBQ Book By Chris Lilly

Dr. BBQ’s Big-Time Barbecue Cookbook By Ray “Dr. BBQ” Lampe

America’s Best BBQ by Ardie A. Davis and Chef Paul Kirk

Steak: One Man’s Search for the World’s Tastiest Piece of Beef by Mark Shatzker

The South’s Best Butts—Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore

Serial Griller, Grillmaster Secrets For Flame-Cooked Perfection By Matt Moore

300 Big and Bold Barbecue and Grilling Recipes by Karen Adler & Judith Fertig

Fire it Up – More Than 400 Recipes for Grilling

Weber’s Time to Grill: Get In. Get Out. Get Grilling. by Jamie Purviance

Weber’s New Real Grilling Cookbook by Jamie Purviance

BBQ Secrets by Rockin Ronnie Shewchuk Review

Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons by Gary Wiviott

Steak And Cake by Elizabeth Karmel

Thin Blue Smoke By Doug Worgul

Catching Fire, How Cooking Made Us Human by Richard Wrangham

The Prophets of Smoked Meat: A Journey Through Texas BBQ

Legends of Texas Barbecue Cookbook Review

Barbecue: A Texas Love Story Review And Rating

Startin’ the Fire by George Hensler

The Hamburger: A History by Josh Ozersky

Hot Dog: A Global History

Hamburger: A Global History

Hamburgers & Fries: An American Story

The Chili Cookbook by Robb Walsh

Hamburger America, A Tour Of The Nation’s Top Burger Stops

Food Rules: An Eater’s Manual by Michael Pollan

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising By Kari Underly

The Cook and the Butcher: Juicy Recipes, Butcher’s Wisdom, and Expert Tips by Brigit Binns

The Great Meat Cookbook by Bruce Aidells Review

Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork By Ryan Farr With Brigit Binns

The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry by NAMI (North American Meat Institute) 8th Edition

The Omnivore’s Dilemma by Michael Pollan

The Food Lab, Better Home Cooking Through Science by J. Kenji Lopez-Alt

The Science of Good Food by David Joachim and Andrew Schloss

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

The Bacon Cookbook by James Villas

25 Essentials: Techniques for Grilling Fish by Karen Adler & Judith Fertig

The New Wine Country Cookbook: Recipes from California’s Central Coast By Brigit Binns

DIY Cocktails: A Guide To Creating A Variety Of Mixed Drinks

The Tummy Trilogy By Calvin Trillin

The Foie Gras Wars: A Story Of The World’s Fiercest Food Battle By Mark Caro

Cook’s Illustrated

Bon Appetit

All About Beer

Wine Advocate

Wine Spectator

Nation’s Restaurant News

Real Food/Fake Food By Larry Olmsted Review And Rating

BBQ And Kitchen Tools, Toys, And Accessories Rated And Reviewed

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Published On: March 17, 2026

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