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Publisher Web Link: http://www.harpercollins.com/
America’s king of outdoor cooking and host of the PBS series Barbecue America brings the incredible flavor and fun of grilling to your backyard! A beloved fixture at barbecue festivals and restaurants across the nation for the past several years, Rick Browne shares more than 150 finger-lickin’, lip-smackin’ recipes perfect for easy everyday dinners or the most special gatherings. In the pages of Grilling America are dishes for folks of all stripes, from self-proclaimed Bubbas to devoted foodies and gourmet grilling sophisticates, from die-hard carnivores to strict vegetarians:
More than just a cookbook, Grilling America is also a tour of some of the most colorful barbecue festivals around the country -- and includes tons of secrets shared by the experts who attend them. Filled with vivid and mouthwatering photos of the food and the people who love it, Grilling America is a celebration of outdoor cooking at its best. Barbecue is literally on fire across America. Rick Browne invites you to help fan the flames.
Author Web Link: http://wwprods.squarespace.com/
Rick Browne is the creator, host, and executive producer of public television’s popular Barbecue America TV series (described as a cooking and travelogue highlighting America’s outdoor culinary landscape). In May of 2009 BBQA aired its seventh season on more than 230 public TV stations nationwide, his 7 years of programs are shown somewhere in the US almost every day of the week.
Rick is a renowned barbecue and grilling expert and the author ten self-illustrated cookbooks. Media across the country have referred to him as: the “Grill Master of the Universe,” “The Char Czar,” “American’s Barbecue Professor,” and “The Guru of the Grill.”
Rick’s bestselling books include The Best Barbecue on Earth, The Big Book of Barbecue Side Dishes, Grilling For All Seasons, The Barbecue America Cookbook, Barbecue America: A Pilgrimage in Search of America’s Best Barbecue, The Ultimate Frying Guide, and four others.
He spent 25 years as a photojournalist covering breaking news, entertainment personalities, travel, and culinary subjects across the globe and his work has been published in a wide variety of domestic and foreign magazines, including Time, Newsweek, People, USA Today, Islands, Travel Holiday, Reader’s Digest, Sunset, Burda, Saveur, and Travel & Leisure.
His kitchen/food shots have been published in most of the world’s leading food and wine magazines. Additionally Rick is a contributing editor for the Fiery Foods & Barbecue Super Site and has written for Bon Appetite, Consumer’s Digest, Maxim, and other magazines, as a barbecue expert.
His cameras have recorded images of some of the world’s best-known celebrities, including: Johnny Carson, Pope John Paul, Willie Nelson, Robin Williams, Elizabeth Taylor, Mathew Broderick, Sarah Jessica Parker, Bill Murray, Clint Eastwood, Mohammed Ali, Rosemary Clooney, Sonny and Cher, Ray Charles, Malcolm Forbes, Vietnam’s Pres. Thieu, Thailand’s King Bhumibol, Joan Baez, Prince Andrew, Jimmy Stewart, Liza Minnelli, Merle Haggard, Matthew Broderick, and Nathan Lane, and all the Presidents since Richard Nixon.
Sporting events worldwide have been no stranger to him as he’s covered: Super Bowls, NBNA Playoffs, NHL Stanley Cups, Olympics, World Series, Iron Man Triathlon (Hawaii), World Cup Skiing, World Cup Soccer, US Open and Pebble Beach golf, the Hong Kong International dragon boat races, World Championships in figure skating and speed skating, WWF wrestling, Mohammed Ali bouts, the Iditarod sled-dog race, the Rose Bowl, and the World Championship Chariot Races.
Rick holds an honorary Ph.B. (Doctor of Barbecue Philosophy) degree bestowed upon him by the prestigious Kansas City Barbecue Society for his expertise and commitment to barbecue, has been invited for multiple appearances on “Fox & Friends,” the “TODAY” show, “Live with Regis & Kelly,” and CNN, and has been featured in People Magazine, Good Housekeeping, Consumer’s Digest, Better Homes & Gardens, and USA Today.
Born in Brantford, Ontario, Canada, he spent the past eight years researching barbecue across the US, Canada, and 125 countries around the world, by visiting festivals, barbecue restaurants and interviewing dozens of pitmasters and backyard barbecue enthusiasts for his books and television programs.
He’s a member of the International Association of Culinary Professionals, the Canadian Barbecue Smokers Association, The Society of American Travel Writers, the National Barbecue Association, the International Bar-B-Que Cookers Association, the Kansas City Barbecue Society, the World Barbecue Association, and is a founding member of the California Barbecue Association.
Recipe index coming soon.
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