---
product_id: 1274422
title: "The Barbecue! Bible"
price: "A$26"
currency: AUD
in_stock: true
reviews_count: 8
url: https://www.desertcart.com.au/products/1274422-the-barbecue-bible
store_origin: AU
region: Australia
---

# The Barbecue! Bible

**Price:** A$26
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- **What is this?** The Barbecue! Bible
- **How much does it cost?** A$26 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/1274422-the-barbecue-bible)

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## Description

The Barbecue! Bible [Raichlen, Steven] on desertcart.com. *FREE* shipping on qualifying offers. The Barbecue! Bible

Review: Ideal book for gas grillers . . . less so for those who want to experiment with charcoal and wood - Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status. He'd done a lot to make grilling techniques approachable and has traveled the word for recipes and inspiration. But how useful you find this book depends upon your source of heat and method of cooking. Barbecue Bible is rich in information about cooking with gas but less so with charcoal and wood. Want to know the difference between charcoal briquettes (uniform size, consistent burn, more ash) and hardwood charcoal (irregular size, higher heat, less ash, great when searing is required)? You won't find it here. Nor will you find any information on types of smokers. Perhaps that isn't surprising: Raichlen is trying to make recipes from around the world accessible and cooking with charcoal and wood or using a smoker requires more of a learning curve -- for the latter I'd suggest a book such as Paul Kirk's Championship Barbecue. In his sweet spot of accessible grilling and barbecuing, Raichlen hits a home run. Among the qualities of his book that I enjoy: (1) A good primer on grilling and barbecuing, explaining the difference and key concepts such as direct versus indirect cooking. (2) Excellent photography that goes beyond sexy food shots (though there are some of those too). Photos are used to show HOW to execute key concepts, showing for example how to spatchcock (remove the backbone and butterfly) a chicken or how to fillet a whole fish. (3) The layout is very well done , with recipes shown clearly, key tips and notes set out on lime green rectangles and a pleasing mix of text, graphics and photos. (4) The paper and binding seem of high quality and I expect the book to weather well, which isn't always true for softcover cookbooks numbering more than 500 pages. (5) The useful introduction included frequently asked questions that should be especially helpful for anyone closer to the start of the learning curve. (6) There's a handy reference section in the back with metric conversions, a glossary of special ingredients and a well organized index. (7) The book is written well and with a sense of exploration and discovery that hopefully will stimulate your own curiosity. Raichlen has a heavy web presence too and you can get a taste of his approach at his website (just google barbecue bible) or his Facebook page, which more than 10,000 people like.
Review: Great for the Adventurous Cook! - This book was recommended by Epicurious before it was published, so I was excited to see it when it came out. I popped on desertcart to buy it, read some reviews (negative) and decided to pass. Several people complained that the recipes were complicated and required lots of specialty ingredients. When I saw the book at my local warehouse club I gave it a look. I was very impressed and snapped it right up! I'm the type who reads cookbooks like novels, and I am an experienced cook who likes to dabble in every sort of cuisine imaginable. I'm also a condiment/seasonings/spices nut, so I have an extremely well-stocked pantry. That said, in reading through the book, I didn't come across any recipes for which I didn't have the ingredients. I realize, however, that the average person does not have tamarind paste or sambal olek in their fridge, nor galangal or scores of middle eastern seasonings in the pantry. But, if I can find that stuff at my local markets (the Super Target, for goodness sake!), surely these ingredients are easily obtained. And there are plenty of recipes in this book that do not require "exotic" ingredients, if your tastes or budget doesn't run to that. The book is very broad in its scope - cocktails, salads, meats, veggies, sides, even desserts - so it is far more useful than simply a book on grilling meats. I also appreciated the explanations of techniques, histories of cuisines, definitions of terms, etc. This type of information not only equips one to execute the recipes in the book well, but experiment and develop dishes on one's own. There is also an extensive section on rubs, marinades and sauces for just such experimenting. I think this book would be enjoyed by the following types of cooks: -those enjoy trying new cuisines, new flavors and new techniques -those who want to expand their bbq/grilling repertoire -those who are adventurous cooks (and diners!) who either have a well-stocked pantry or would find other uses for some of the more unique ingredients (lots of Thai, Asian and middle-eastern ingredients) -those who appreciate a cookbook that provides an entire meal's recipes, not just the entree. If you like your food pretty plain or you're cooking for picky eaters who won't try anything they haven't heard of, this book is soooo not for you. Bob appetit!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #50,223 in Books ( See Top 100 in Books ) #61 in Barbecuing & Grilling #64 in Party Cooking #703 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.7 out of 5 stars 2,394 Reviews |

## Images

![The Barbecue! Bible - Image 1](https://m.media-amazon.com/images/I/81a2zgzHA+L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Ideal book for gas grillers . . . less so for those who want to experiment with charcoal and wood
*by B***N on June 16, 2012*

Steven Raichlen may be to gas grilling what Julia Childs was to French cookery, minus the iconic status. He'd done a lot to make grilling techniques approachable and has traveled the word for recipes and inspiration. But how useful you find this book depends upon your source of heat and method of cooking. Barbecue Bible is rich in information about cooking with gas but less so with charcoal and wood. Want to know the difference between charcoal briquettes (uniform size, consistent burn, more ash) and hardwood charcoal (irregular size, higher heat, less ash, great when searing is required)? You won't find it here. Nor will you find any information on types of smokers. Perhaps that isn't surprising: Raichlen is trying to make recipes from around the world accessible and cooking with charcoal and wood or using a smoker requires more of a learning curve -- for the latter I'd suggest a book such as Paul Kirk's Championship Barbecue. In his sweet spot of accessible grilling and barbecuing, Raichlen hits a home run. Among the qualities of his book that I enjoy: (1) A good primer on grilling and barbecuing, explaining the difference and key concepts such as direct versus indirect cooking. (2) Excellent photography that goes beyond sexy food shots (though there are some of those too). Photos are used to show HOW to execute key concepts, showing for example how to spatchcock (remove the backbone and butterfly) a chicken or how to fillet a whole fish. (3) The layout is very well done , with recipes shown clearly, key tips and notes set out on lime green rectangles and a pleasing mix of text, graphics and photos. (4) The paper and binding seem of high quality and I expect the book to weather well, which isn't always true for softcover cookbooks numbering more than 500 pages. (5) The useful introduction included frequently asked questions that should be especially helpful for anyone closer to the start of the learning curve. (6) There's a handy reference section in the back with metric conversions, a glossary of special ingredients and a well organized index. (7) The book is written well and with a sense of exploration and discovery that hopefully will stimulate your own curiosity. Raichlen has a heavy web presence too and you can get a taste of his approach at his website (just google barbecue bible) or his Facebook page, which more than 10,000 people like.

### ⭐⭐⭐⭐⭐ Great for the Adventurous Cook!
*by T***E on June 18, 2008*

This book was recommended by Epicurious before it was published, so I was excited to see it when it came out. I popped on amazon to buy it, read some reviews (negative) and decided to pass. Several people complained that the recipes were complicated and required lots of specialty ingredients. When I saw the book at my local warehouse club I gave it a look. I was very impressed and snapped it right up! I'm the type who reads cookbooks like novels, and I am an experienced cook who likes to dabble in every sort of cuisine imaginable. I'm also a condiment/seasonings/spices nut, so I have an extremely well-stocked pantry. That said, in reading through the book, I didn't come across any recipes for which I didn't have the ingredients. I realize, however, that the average person does not have tamarind paste or sambal olek in their fridge, nor galangal or scores of middle eastern seasonings in the pantry. But, if I can find that stuff at my local markets (the Super Target, for goodness sake!), surely these ingredients are easily obtained. And there are plenty of recipes in this book that do not require "exotic" ingredients, if your tastes or budget doesn't run to that. The book is very broad in its scope - cocktails, salads, meats, veggies, sides, even desserts - so it is far more useful than simply a book on grilling meats. I also appreciated the explanations of techniques, histories of cuisines, definitions of terms, etc. This type of information not only equips one to execute the recipes in the book well, but experiment and develop dishes on one's own. There is also an extensive section on rubs, marinades and sauces for just such experimenting. I think this book would be enjoyed by the following types of cooks: -those enjoy trying new cuisines, new flavors and new techniques -those who want to expand their bbq/grilling repertoire -those who are adventurous cooks (and diners!) who either have a well-stocked pantry or would find other uses for some of the more unique ingredients (lots of Thai, Asian and middle-eastern ingredients) -those who appreciate a cookbook that provides an entire meal's recipes, not just the entree. If you like your food pretty plain or you're cooking for picky eaters who won't try anything they haven't heard of, this book is soooo not for you. Bob appetit!

### ⭐⭐⭐⭐⭐ Great BBQ book
*by D***S on May 12, 2025*

Great grilling / BBQ Bible. Many recipes and techniques

## Frequently Bought Together

- The Barbecue! Bible
- Project Smoke: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes from Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon ... (Steven Raichlen Barbecue Bible Cookbooks)
- Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too (Steven Raichlen Barbecue Bible Cookbooks)

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-04-29*