Steven Raichlen's Big Flavor Cookbook: 440 Irresistible and Healthy Recipes from Around the World - Hardcover

Raichlen, Steven

9781579123291: Steven Raichlen's Big Flavor Cookbook: 440 Irresistible and Healthy Recipes from Around the World
Hardcover
ISBN 10: 1579123295 ISBN 13: 9781579123291
Publisher: Black Dog & Leventhal, 2003
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Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout.

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About the Author:
Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last grilling book, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appe“tit, and for the past dozen years he's taught the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. His 13-episode PBS series, Project Smoke, airs on July 4, 2015. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

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  • PublisherBlack Dog & Leventhal
  • Publication date2003
  • ISBN 10 1579123295
  • ISBN 13 9781579123291
  • BindingHardcover
  • Edition number1
  • Number of pages400
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Book Description Hardcover. Condition: New. Dust Jacket Condition: New; minor shelf wear. Award winning cookbook author (including 4 James Beard awards) Steven Raichlen, known for his PBS TV series BBQ University, offers an impressive collection of healthy, flavorful recipes. Beginning with the "Fifteen Principles for Tastier, Healthier Cooking" - including using lean cuts of meat, using egg roll wrappers as pastry, and using chicken or vegetable broth instead of oil and cream, this book seems at first glance to be a simple diet book. But it quickly reveals itself to be full of genuinely delicious, inviting recipes. Raichlen introduces each recipe with a bit of context - describing Cinnamon Rose Angel Food Cake as "ethereal" and "uniquely American," explaining that the Spanish Arroz Verde is traditionally served at celebrations and festivals, or offering extra tips and variations - like adding blueberries to Fruit "Salsa" for extra color and flavor. The book's bright design, including color photographs of recipes, matches its personality. Seller Inventory # 373

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