Steven Raichlen is an author, journalist, lecturer, TV host, and the man who launched the barbecue revolution. He has hosted popular cooking shows, like Planet Barbecue, Project Fire, Project Smoke, and Primal Grill, and written 34 books, including the international blockbusters The Barbecue Bible and How to Grill and the New York Times–bestselling Planet Barbecue and Project Smoke. Raichlen’s books have won five James Beard Awards and three IACP Julia Child Awards, and have been translated into 17 languages. He is a member of the Barbecue Hall of Fame and Taste Awards Hall of Fame.
Also an award-winning journalist, Raichlen has written for The New York Times, The Wall Street Journal, Esquire, GQ, and all the major food magazines. He has appeared on numerous major TV and radio shows in the US and abroad, from Oprah and The Today Show to Fresh Air with Terry Gross and Howard Stern. He also battled—and defeated—the Iron Chef in a Battle of the Barbecue Gods on Japanese television.
His new memoir is Man on Fire: Of Life, Love, Literature, and Really Good Barbecue.
Man on Fire: Of Life, Love, Literature, and Really Good Barbecue
This fascinating memoir by global grilling authority Steven Raichlen reveals how a kid from Baltimore—armed with a degree in French literature—launched a barbecue revolution worldwide.
Known for multiple popular PBS shows and internationally bestselling books, Raichlen is the man who re-invented modern barbecue—a passion that led him to 75 countries on 6 continents, earning 5 James Beard Awards and an induction into the Barbecue Hall of Fame. Long before that, though, he was a French literature scholar, medievalist, translator at a prestigious Parisian cooking school, restaurant critic, wine-and-spirits writer, and novelist.
With candor and passion, Man on Fire shares the formative moments that shaped Raichlen’s career, including the early struggles as a freelance writer, his breakout success with The Barbecue Bible, and how an awkward first appearance on The Today Show kicked off a television career spanning more than two decades in English, French, and Italian. From friendship with Julia Child to a private grilling class for Howard Stern to a battle with the Iron Chef in Tokyo (he won), Raichlen reveals how he overcame childhood tragedy to become “America’s Master Griller” (Esquire).
Readers will gain insider insights into live fire cooking (after all, Raichlen founded Barbecue University®), and the life lessons that helped shape his extraordinary career—plus 25 recipes including authentic Baltimore crab cakes, medieval mulled wine, mango-spacho from his adopted Miami, and the ribs that beat the Iron Chef.
This book is a love song to the evolution of food and its impact on community and culture, and it will make you very hungry. Man on Fire is the perfect book not just for foodies and barbecue buffs, but travelers, history lovers, entrepreneurs, and anyone who wants to be their own boss.