Steven Raichlen's Top Book Recommendations
Want to know what books Steven Raichlen recommends on their reading list? We've researched interviews, social media posts, podcasts, and articles to build a comprehensive list of Steven Raichlen's favorite book recommendations of all time.
Recommended by Steven Raichlen, and 1 others. Steven RaichlenThrill of the Grill is what really ignited my interest in grilling. Even 20 years later, it’s full of fabulous techniques, great recipes, great flavours and a lot of kitchen wisdom. (Source)
A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola,... more
Recommended by Steven Raichlen, and 1 others. Steven RaichlenHe was born in Uruguay and made his fame and fortune in Argentina, where there’s a lot more money and a much more affluent eating class. Another chef and restaurateur once explained to me that Uruguay is a poor country with few natural resources, dwarfed by Argentina to the South and Brazil to the North. But the one thing every Uruguayan man knows how to do is roast meat over a wood fire. It is... (Source)
Recommended by Steven Raichlen, and 1 others. Steven RaichlenLeipoldt is the patriarch of South Africa cooking. He wrote a lot about cooking but unlike modern cookbook authors, he evoked a whole scene rather than just a recipe. When he talks about a grilled fish, he starts with building a fire – with the particular kind of wood, burning it down to a particular kind of ash, and you know by the heat on your hand that it’s ready. It’s for that sense of social... (Source)
Recommended by Steven Raichlen, and 1 others. Steven RaichlenOviedowas a real Renaissance man. He wrote a novel, he was a bit of an anthropologist and he knew about business management. In 1512 he landed a job as a manager of a goldmine in the newly established colony of Columbia. Back in the 16th century, this was like landing a job at a top hedge fund – there was no quicker path to riches. So Oviedosailed with an armada from Spain to Columbia, stopping... (Source)
Essa "hipótese do cozimento" afirma que um antepassado imediato do Homo sapiens, o Homo erectus, dominou o fogo e o cozimento há cerca de 1,8 milhões de anos, permitindo que tivéssemos acesso tanto a nutrientes quanto a hábitos que nos mudariam para sempre.
Este não é... more
Suzana Herculano-HouzelEssentially what Richard proposes is that the turning point in human evolutionary history was the invention of cooking. (Source)
Steven RaichlenPeople have deep emotions about grilling. The act of lighting a fire and creating a barbecue seems to bring a sense of comfort, satisfaction and community that you just don’t get with other cooking methods. Why? There is the pleasure of sitting around a fire, the incredible aromas and flavours you get with cooking over fire and then there’s the long human history of open-fire cooking. (Source)
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