Planet Barbecue!

309 Recipes, 60 Countries

By Steven Raichlen
Workman Publishing, Paperback, 9780761148012, 638pp.

Publication Date: May 2010

List Price: $22.95*
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Description
The most ambitious book yet by America's bestselling, award-winning grill expert whose "Barbecue Bible" books have over 4 million copies in print. Setting out again on the barbecue trail four years ago, Steven Raichlen visited 60 countries yes, 60 countries and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to "Planet Barbecue," the book that will take America's passionate, obsessive, smoke-crazed live-fire cooks to the next level. "Planet Barbecue," with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make "Lechon Asado" stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes "Spiessbraten," thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, "Sam Gyeop Sal" grilled sliced pork belly. From Montevideo, Uruguay, "Bandiola" butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, "Sosaties" pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish says Steven, "Everything tastes better grilled."In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's "Lomo al Trapo" (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, "Eclade de Moules" Mussels Grilled on Pine Needles. "Do" try this at home. What a planet what a book.



About the Author
Steven Raichlen is America's "master griller" ("Esquire"). In addition to his bestselling, award-winning cookbooks, including T"he Barbecue" "Bible", "How to Grill", and "BBQ USA", articles by him appear regularly in "Food & Wine", "Bon Appetit", and other magazines and newspapers. He was host of PBS's popular series "Barbecue University" and "Primal Grill". "Bon Appetit" named him Cooking Teacher of the Year (2003). He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based. He lives and grills in Coconut Grove, Florida and on Martha's Vineyard, Massachusetts.
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