From the brand Steven Raichlen Cookbooks, "America's Master Griller" (Esquire) and "the Julia Child of BBQ" (Los Angeles Times), Steven Raichlen has written over 30 books, which have won 5 James Beard Awards, 3 IACP Awards, and have been translated into 17 languages. Raichlen hosts four popular television series: Planet Barbecue, Project Fire, Project Smoke, and Primal Grill, and is an inductee into the Barbecue Hall of Fame and Taste Awards Hall of Fame.

Raichlen's books are in-depth guides for grilling, smoking, and live-fire cooking, offering hundreds of recipes and covering the necessary equipment, tools, and fuels. Even experienced cooks can benefit from the expert advice and techniques, such as reinventing steak with reverse-seared beef tomahawks or spit-roasting beer-brined cauliflower.

The books also provide step-by-step photos of techniques and recipes, along with cultural context about the origins of the dishes. The Barbecue! Bible, a 500-recipe celebration of sizzle and smoke, unlocks the secrets of live-fire cooking with top dishes, sauces, and insider tips. Project Smoke is a comprehensive guide to mastering the art and craft of smoking, while Barbecue Sauces, Rubs, and Marinades offers a cornucopia of flavors to transform meats, seafood, vegetables, and desserts.

How to Grill, with over 1,000 photographs, features 100 techniques, from setting up a three-tiered fire to grilling a porterhouse. Project Fire takes an electrifying new approach, showing how to reinvent steak, spit-roast vegetables, and even grill cocktails and desserts.

The Brisket Chronicles explores the beloved cut of meat, from Texas barbecued brisket to Jamaican Jerk Brisket and Kung Pao Pastrami, with tips on handling, prepping, and storing for maximum tenderness and flavor.

Whether you're a novice griller or an experienced cook, these award-winning cookbooks from Steven Raichlen offer a wealth of knowledge, techniques, and delicious recipes to elevate your live-fire cooking.

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