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'cue classics

Classical literature may mean Shakespeare to some, but for the grilling aficionado, barbecue books are the stuff that dreams are made on . A barbecue library houses the lit that makes outdoor cooking legit , and we've helped get you started with these classics and soon - to - be classics .

Planet Barbecue!

Planet Barbecue!
An Electrifying Journey Around the World's Barbecue Trail
BY STEVEN RAICHLEN Workman Press, 2010
Raichlen spent five years traveling the world seeking out the planet's finest grilled food. With more than 600 color photos, essay snapshots of each country, 300 recipes, grill master profiles and technique guidelines, the book is an ambitious combination of the cultural and the culinary.

Napoleon's Everyday Gourmet Grilling
BY TED READER

Key Porter Books, 2009
Featuring 125 recipes, Reader's lavishly illustrated cookbook outlines the creation of hors d'oeuvres, main courses and desserts using gas or charcoal. Inspired by this title, Napoleon's Everyday Gourmet Burgers and Napoleon's Everyday Gourmet Plank Grilling are also available for those seeking to diversify their al fresco menu.

Napoleon’s
Low & Slow:

Low & Slow: Master the Art of Barbecue in 5 Easy Lessons
BY GARY WIVIOTT

(WITH COLLEEN RUSH)

Running Press, 2009
The "Professor of Barbecue" tells us that while more than 50% of Americans own grills, only 3% know how to use them correctly. His mission in this 130-recipe book is to school newbies in barbecue basics.

Charred & Scruffed: Bold New Techniques for Explosive Flavor On and Off the Grill
BY ADAM PERRY LANG

(WITH PETER KAMINSKY)
Artistan/Workman Publishing Company, 2012
Adam Perry Lang is ferociously serious about barbecue. The New York Times best-selling author approaches the culinary art of grilling - and writing about it - with the brutish bravado and charisma of a heavyweight champion. Robust Anglo-Saxon words like scruffing, planking and clinching are woven throughout, but don't let the meaty machismo knock you for a loop. Lang is classically trained in French cuisine and his side dishes and spackled finishing sauces soften the blow.

Charred
 Marinades,

Marinades, Rubs, Brines, Cures & Glazes for Poultry, Meat, Seafood and Vegetables
BY JIM TARANTINO
Ten Speed Press/Random House, 1992/2006
Revised and expanded, Marinades takes on more than 400 variations of savory, sweet and spicy. Tips on curing and brining, smoking and jerky making as well as pantry-stocking accompany this global saucing book.

Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ
BY ELIZABETH KARMEL
John Wiley & Sons, 2005
More than 350 recipes that steer from down-home to uptown fill these action-packed pages. Fleshed out by barbecue basics sidebars, vignettes, cooking times, methods and secrets, Taming the Flame is an excellent guide for novices and veterans alike.

Taming the
 The Best Litt le

The Best Little BBQ Sauces Cookbook
BY KAREN ADLER
Celestial Arts, 2000
BBQ Queen and Kansas City native Karen Adler hand-picked more than 50 classic and contemporary recipes that run the regional gamut. Stateside sauce is sampled from Texas to California all the way to the Carolinas. Africa, Asia, Latin America, Europe and beyond are represented.

Paul Kirk's Championship Barbecue - BBQ Your Way to Greatness with 575
Lip-Smackin' Recipes from the Baron of Barbecue
BY PAUL KIRK AND BOB LYON
Harvard Common Press, 2004
Chefs Kirk and Lyon share the secrets to becoming a barbecue champion or just a great backyard cook. The book delves into hot topics like fire, marinades, mops, bastes and sauces with an extra dash of humor.

Paul Kirk’s
 Weber’s Time to

Weber's Time to Grill
BY JAMIE PURVIANCE
Oxmoor House, 2011
Using easy-to-find supermarket ingredients, 200-plus recipes are paired in two-page spreads, with "easy" recipes (prep time: 15 minutes or less) displayed on the left and "adventurous" recipes (prep time: about 30 minutes) displayed on the right. Purviance also lends his wisdom for strategically stocking pantries and recommends must-have grilling tools - all complemented by stunning photography.

The Kansas City Barbeque Society Cookbook:
25th Anniversary Edition
BY ARDIE A. DAVIS, PAUL KIRK AND CAROLYN WELLS
Andrews McMeel Publishing, 2010
In celebration of its 25th anniversary, the world-famous Kansas City Barbeque Society shares its secrets for good food, good company and good times by packing its 25th-anniversary cookbook with more than 200 all-new recipes from the society's top grillers. The cookbook contains professional tips, colorful stories and photos, quips, quotes and other "barbequephernalia" to give it a scrapbook feel.

The Kansas
 Cook:Out

Cook:Out
BY RUSS FAULK
Kalamazoo Outdoor Gourmet, 2010
Outdoor cooking novices and grillmasters alike will appreciate Faulk's comprehensive yet easy-to understand explanations of cooking techniques - including hybrid cooking, indirect and direct grilling, barbecue, cooking pizza on the grill and more - to go along with 75 recipes. Food preparations are explained simply and fully, detailing the keys to properly grill primary ingredients.

Smoke & Spice - Cooking with Smoke, the Real Way to Barbecue
BY CHERYL AND BILL JAMISON
Harvard Common Press, 2003
A best-selling and James Beard Award-winning cookbook that revolutionized backyard home cooking, the book shows that smoke-cooked barbecue, which many believe to be the province of pitmasters and Southern barbecue joints, can be mastered by anyone. The first cookbook solely devoted to the subject, Smoke & Spice remains the definitive guide to authentic smoke-cooked barbecue and has been updated to include 400-plus recipes.

Smoke & Spice

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