(Workman Publishing, 2008)
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.

(Workman Publishing, 2006)
It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.

A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It coversthe nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, andrubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win.

(Workman Publishing, 2004)
Heat up the Foreman. Plug in your rotisserie! Make meals in your fireplace and start using that fancy range-top grill. In a marriage made in BBQ heaven, Steven Raichlen, America's grilling guru, brings his mastery of live-fire cooking to the world of indoor grilling. Now, neither snow nor rain nor gloom of apartment regulations will stay the cook from achieving spectacular grilled flavors.

In a contact grill (over 25% of American households own one, with 40 million Foremans alone sold since 1995), make Calgary Hot Wings; Pepper Jack Cheeseburgers with Slow-Burn Jalapeño; Moroccan Grilled Salmon; two dozen panini, cubanos, croque-monsieurs, and muffulettas; and Victory Chicken, the recipe that powered Steven Raichlen to his Iron Chef win. Expand the countertop rotisserie repertoire with Chinese Barbecued Spare Ribs, Leg of Lamb with Garlic Mint Wet Rub, Thai Thighs, and Maple and Cinnamon Spit-Roasted Sweet Potatoes. There are recipes for grill pans, indoor smokers, built-ins on upscale home ranges, and the most basic tool of all--the fireplace.

Sidebars show how to cook most recipes on alternative devices, and tips and techniques abound--how to turn a wok into an indoor smoker, brush bread with olive oil for true crisp-crusted panini, and pick the perfect "grilling" banana--to cook perfectly on a contact grill. Indoors--it's the new outdoors.

(Workman Publishing, 2001)
Steven Raichlen has fired up his biggest Barbecue! Bible book yet with the bible behind his bible. HOW TO GRILL is one part Essentials of Cooking, a dash of La Technique, and all Barbecue! Bible. With 512 pages filled with well over 1,000 full-color photos, the book features step-by-step instructions for more than 100 techniques and features 150 all-new recipes plus hundreds of tips on grills, gear, fuels, seasonings, and sauces that will heat up any summer barbecue.

(Workman Publishing, 2003)
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

(Workman Publishing, 2002)
An essential addition to any grill lover's library, BEER-CAN CHICKEN features 75 must-try recipes that will make eyes pop and jaws drop. It all starts with the legendary title recipe: a whole chicken, spice-rubbed and grilled upright while perched on a can of beer. "But don't stop there!" says Raichlen as he takes readers through a memorable menu of chicken- and other-birds-on-a-can: "Pineapple Juice Quail" to a new "Duckling à l'Orange" (on a can of orange soda, of course!) to "Beer-Can Turkey" (on a 32-ounce can of Foster's lager).

The second half of the book focuses on other offbeat ways to grill: on a stick, under a brick, in a leaf, in the coals... . Whether it's Toad-Style Chicken or Hay-Smoked Steaks or Rosemary-Tuna Fish Sticks or Wacky Rumacki, BEER-CAN CHICKEN fires up everything from breakfast to dessert.

(Workman Publishing, 2000)
In 1998, The Barbecue! Bible stoked our passion for food and fire. Now, grilling guru Steven Raichlen is getting downright "saucy." In Barbecue! Bible™ Sauces, Rubs, and Marinades, Bastes, Butters & Glazes, he goes inside the world of grilling by looking at what goes outside: more than 200 recipes for flavor boosters from around the world, dry and wet, that give barbecued and grilled food its character, personality, and soul.

(Rodale Books, 1998). Also the Spanish language version (Sazon y Sabor)
Burritos and paella never tasted like this! Healthy versions of more than 200 dishes from Mexico, Cuba, Brazil, and every other country in Latin America. Recipes for ceviche, healthy nachos, arroz con pollo, fajitas, Bolivian cornbread, chimichurri, fruit flautas, and flan. Nominee for both the 1999 James Beard and Julia Child Awards.

(Workman Publishing, 1993)
The sizzling flavors of the New Floridian cuisine, with recipes from Cuba, Nicaragua, the Caribbean, South America, and America's hottest regional cuisine. Recipes for rum lime and mint spritzer, smoked tomato gazpacho, real coconut shrimp, Jamaican jerk lamb chops, mango crisp, key lime pie, and chocolate banana sin cake. Winner of the 1994 IACP/ Julia Child Award.

(Artisan, 1995)
A fresh look of the explosive rubs, spice mixes, marinades, chutneys, relishes, hot sauces, and cocktails of the Caribbean, with more than 75 recipes and stunning color photographs. Recipes include Rasta rings, curried crab and dumplings, Caribbean carpaccio, and passion fruit flan.

(Black Dog & Leventhal, 2004)
Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and theBarbecue 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.

(DVO Enterprises)
A tasty barbecue makes feeding your hungry family easy and nutritious. The well-known barbecue expert Steven Raichlen brings all the delicious flavors of summer right to your backyard with this software program. Included are over 500 recipes from his Barbecue! Bible. There's material on appetizers, main dishes, sides, salads, and desserts.