 |
|
 Steven
Raichlen
Oprah called him the "Gladiator of Grilling."
"Where there's smoke, there's Steven Raichlen,"
wrote USA Today. Journalist, cooking teacher, syndicated columnist,
and multi-award winning author, Steven Raichlen is one of
the world's foremost authorities on barbecuing and grilling.
There are more than 900,000 of his Barbecue Bible Cookbooks
in print.
In May, 2002, Workman Publishing will publish his 23rd book,
The Beer Can Chicken Cookbook. This follows the best-selling
How to Grill, the first ever step-by-step guide to live fire
cooking, with more than 1000 color how to photographs. The
New York Times Book Review called the Jacob's Creek Silver
Ladle Award-winning book "astute", "approachable",
and "eminently appealing." Publishers Weekly wrote:
"The giddy joy that comes with picking up this tribute
to outdoor cooking is comparable to the adolescent thrill
of sneaking a naughty magazine into the garage!"
Raichlen's adventure with barbecue began with The Barbecue
Bible (Workman, 1998), an encyclopedic study of grilling and
barbecuing around the world. Four years in the writing, The
Barbecue Bible features more than 500 recipes, plus a crash
course on grilling, barbecuing, smoking, and other live fire
cooking techniques. The research took Raichlen on a 150,000-mile
odyssey to 25 countries on 5 continents. A main selection
of the Book of the Month Club, the 600 page book won an IACP/
Julia Child Award and a Food & Wine Magazine Best of the
Best Award.
Raichlen's most recent books, Barbecue Bible Sauces, Rubs,
and Marinades and the James Beard Award-winning Healthy Jewish
Cooking, were published respectively by Workman and Viking
in June, 2000, and September, 2000. Raichlen also wrote the
lavishly illustrated Caribbean Pantry Cookbook (Artisan, 1995)
and the perennially popular, IACP/ Julia Child Award-winning
Miami Spice (Workman Publishing‹now in its eight printing).
Raichlen's Healthy Latin Cooking (Rodale, 1998) was the first
American cookbook to be published simultaneously in English
and Spanish and won a James Beard Award. Raichlen also wrote
the multi James Beard award-winning High-Flavor, Low-Fat Cookbook
series, published by Viking. His books have been translated
into French, Italian, Spanish, German, and Chinese.
As a columnist with the Los Angeles Times Syndicate, Raichlen
is read monthly in more than 100 newspapers by 15 million
people. He is also a frequent contributor to The New York
Times, Food & Wine, Bon Appetit Magazine, and National
Geographic Traveler. His TV appearances have included Oprah,
Regis and Kelly, Good Morning America, The Today Show, TV
Food Network, and CNN. He has also done consulting for the
Florida Citrus Board, Weber Grill Company, Heinz, and Frito
Lay.
An acclaimed lecturer and cooking teacher, Raichlen founded
Cooking in Paradise, a Caribbean cooking school on the French
island of St. Barthelemy. More recently, he launched Barbecue
University at the luxurious Greenbrier resort in White Sulfur
Springs, West Virginia. Bon Appetit Magazine hailed Raichlen
as "a witty performer and a true virtuoso."
In 1975, Raichlen received a Thomas J. Watson Foundation Fellowship
to study medieval cooking in Europe. He trained at the Cordon
Bleu and La Varenne cooking schools in Paris and was La Varenne's
first program coordinator in North America. Raichlen was born
in Japan, raised in Baltimore, Maryland, and educated at Reed
College in Portland, Oregon, where he graduated Phi Beta Kappa
with a degree in French literature. He lives in Coconut Grove,
Florida, with his publicist wife, Barbara. His hobbies include
bicycling and sailing.
How
to Grill: The Complete Illustrated Book
|
 |
