Medieval Cooking



Medieval Cooking in the news

Seville city guide - Jan 12 10:07 AM
Check out The Scene's recommendations for Seville. Is your favorite spot not here? Send us your suggestions.
Dining review: Berlin Inn makes best of wursts 
The Oregonian - Jan 12 12:26 AM
The Web site of the Agricultural Marketing Board of Germany argues that, despite its reputation for excess and heft, the national cuisine constitutes a cornucopia of healthy fare, including museli, multigrain breads and fresh fruits and vegetables.

Extend the seasons with your own greenhouse 
Rapid City Journal - Jan 11 10:41 PM
We dash into the local grocery store and wander wistfully down canyons of stacked-up cans and packaging desperately hoping to snag our attention, until we arrive at our consumer’s grail — the fertile Eden of the produce section.

New Year's in the Lobby 
Creative Loafing Atlanta - Jan 10 10:15 AM
Playing catch-up with Bob Amick... By Cliff Bostock.

- Medeival Cooking

Here is an article on Medieval Cooking.

Grillmaster Steven Raichlen

Steven David Medeval Cooking Raichlen is a barbeque chef and the star of his television show, Barbeque University or BBQ U. Steven Raichlen Mediveal Cooking is a multi-award winning author; Medieal Cooking journalist; cooking teacher; and TV host. His best-selling Barbecue Bible cookbook series Meideval Cooking (more than 2 million copies in print) and Barbecue University TV show on PBS have virtually reinvented American barbecue.


  • 1 Books
  • 2 Television
  • 3 Education
  • 4 Published Works
  • 5 Book Reviews
  • 6 External links


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. Raichlen’s BBQ USA (2003), is a 780-page, 650-photograph, 425-recipe love song to regional American barbecue.

The newest addition to the BBQ series is Indoor Grilling, which brings the guru’s mastery of live-fire cooking indoors, making every day a good day to grill (see: Grill (cooking)).

Raichlen’s 25 books also 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 new Big Flavor Cookbook (Black Dog & Levanthal). In all Raichlen has won 4 James Beard Awards and 3 IACP awards, and his books have been translated into French, Italian, Spanish, Dutch, Danish, German, Polish, Hungarian, Japanese, and Chinese.


Raichlen’s TV show, Barbecue University with Steven Raichlen, debuted on Public Television in spring, 2003. Taped on location at the luxurious Greenbrier resort in White Sulfur Springs, West Virginia, the 26 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. Oprah called him the “Gladiator of Grilling” and “Howard Stern hailed him as the “Michael Jordan of Barbecue.”


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, and Martha’s Vineyard, Massachusetts. Raichlen graduated in 1975 from Reed College with a B.A. in French; the title of his senior thesis was Christine de Pisan and the tradition of courtly love.

Published Works

  • Miami Spice : The New Florida Cuisine. ISBN 1-56305-346-2. 1993.
  • High Flavor, Low-fat Chicken Cookbook : Steven Raichlen's. ISBN 0-670-86580-X. 1996.
  • High Flavor, Low-fat Pasta Cookbook. ISBN 0-670-86581-8. 1996.
  • Steven Raichlen's High-Flavor, Low-Fat Vegetarian Cooking. ISBN 0-14-024124-8. 1997.
  • High-Flavor, Low-Fat Desserts. ISBN 0-670-87136-2. 1997.
  • High-Flavor, Low-Fat Appetizers. ISBN 0-670-87135-4. 1997.
  • The Barbecue! Bible. ISBN 1-56305-866-9. 1998.
  • Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. ISBN 0-7611-1979-5. 2000.
  • Steven Raichlen's Healthy Latin Cooking : 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond. ISBN 0-87596-498-2. 2000.
  • How to Grill: The Complete Illustrated Book of Barbecue Techniques. ISBN 0-7611-2014-9. 2001.
  • Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill. ISBN 0-7611-2016-5. 2002.
  • BBQ USA: 425 Fiery Recipes from All Across America. ISBN 0-7611-2015-7. 2003.
  • Steven Raichlen's Big Flavor Cookbook : 450 Irresistible and Healthy Recipes from Around the World. ISBN 1-57912-329-5. 2003.
  • Indoor! Grilling. ISBN 0-7611-3335-6. 2004.
  • The Best of Barbecue University by Steven Raichlen. DVD/Video. 2005.
  • Raichlen on Ribs, Ribs, Outrageous Ribs. ISBN 0-7611-4211-8. 2006.

Book Reviews

  • Where there's smoke, there's Steven Raichlen

— USA Today

  • Steven Raichlen might as well be called the guru of grilling, so well versed is he in every aspect of this phenomenally popular pastime.

— Family Circle

  • Raichlen's recipes are interesting enough to make even an accomplished cook sit up and take notice.

— Wall Street Journal

  • Oh man is that delicious.

— Matt Lauer to Steven on The Today Show

  • With a fire in his belly, Steven Raichlen captures the wide world of grilling.

— Food Arts

External links

  • Raichlen's website and blog
  • BBQ U
  • Steven Raichlen on
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