Steven Raichlen is an award-winning author; journalist; cooking teacher; and TV host-and the man who gave barbecue a college education. His best-selling Barbecue Bible cookbook series (3 million copies in print) and Barbecue University® TV show on PBS have virtually reinvented American barbecue.
Raichlen's adventure with barbecue began with The Barbecue Bible (Workman, 1998), an IACP/ Julia Child Award-winning encyclopedic study of global grilling chronicling his 4-year, 200,000-mile odyssey on the world's barbecue trail. In 2000, Workman published How to Grill, the world's first step-by-step guide to live fire cooking, with more than 1000 color photographs, hailed by the New York Times as "astute, approachable, and eminently appealing." How to Grill won an IACP Award, as well as a Jacob's Creek Silver Ladle award in Australia and has sold more than 1 million copies.
BBQ USA (2003) is Raichlen's 780-page, 650-photograph, 425-recipe love song to regional American barbecue and won a 2004 James Beard Award. His most recent book, Indoor Grilling (2005), brings the flavors of outdoor barbecue indoors, covering everything from fireplace grills, built-ins, and grill pans to contact grills and stovetop smokers.
Raichlen's 26 books include Barbecue Bible; Sauces, Rubs, and Marinades; Beer Can Chicken; the perennially popular Miami Spice (Workman Publishing), the James Beard Award-winning Healthy Latin Cooking (Rodale), and the Big Flavor Cookbook (Black Dog & Levanthal). In all Raichlen has won 5 James Beard Awards and 3 IACP awards, and his books have been translated into French, Italian, Spanish, Dutch, German, Polish, Hungarian, Japanese, and Chinese.
Raichlen's TV show, Barbecue University® with Steven Raichlen, debuted on Public Television in spring, 2003, and is now in its third year and airs in 90 percent of PBS markets. Taped on location at the luxurious Greenbrier resort in White Sulfur Springs, West Virginia, the 39 part series focuses on the techniques of live fire cooking.
In 2000, Raichlen launched Barbecue University® at the Greenbrier-profiled on the Food Network (which ranked it the "Best BBQ Experience in the U.S."), and in Bon Appetit Magazine, Travel & Leisure Magazine and Esquire. In 2003, Bon Appetit named Raichlen "Cooking Teacher of the Year."
In August, 2003, Raichlen defeated Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. In April, 2004, he defeated Bobby Flay and Jacques Pepin in a Barbecue Battle in Baltimore. Oprah called him the "Gladiator of Grilling" and Howard Stern hailed him as the "Michael Jordan of Barbecue."
Raichlen's newest venture is a line of grilling tools, fuels, and flavors, manufactured by The Companion Group and marketed under the name of Steven Raichlen's Best of Barbecue. The 53-item line features America's longest tongs, largest grill brush, and only square chimney starter, as well as such barbecue firsts as a grill hoe (for raking out hot coals), grill rings (for barbecuing onions and cabbages), and cast iron Tuscan grill (which helps you create killer grill marks on a regular grill and doubles as a fireplace grill in the winter). Flavorings include 4 custom barbecue rubs, 3 exotic sauces, and a set of brines, well as wood chip blends and wine barrel grilling wood.
In 1975, Raichlen received a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright Scholarship to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris. Raichlen lives with his wife, Barbara, in Coconut Grove, Florida.