Planet Barbecue!

Planet Barbecue! Cover

Planet Barbecue!

309 Recipes, 60 Countries

By Steven Raichlen

Workman Publishing, Paperback, 9780761148012, 638pp.

Publication Date: May 1, 2010

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"). His books have won James Beard and IACP awards and "Planet Barbecue!"was a "New York Times" bestseller. Articles by him appear regularly in "The New York Times", "Food & Wine", and "Bon Appetit", and for the past dozen years he's taught the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. His 13-episode PBS series, "Project""Smoke", launched in summer 2015 and is expected to air in more than 90% of PBS markets by summer 2016.He and his wife live in Miami and on Martha s Vineyard, Massachusetts.

Planet Barbecue!


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