Planet Barbecue!
An Electrifying Journey Around the World's Barbecue Trail
By Steven Raichlen
(Workman Publishing, Hardcover, 9780761159193, 638pp.)
Publication Date: May 2010
Categories: Methods - Barbecue & Grilling
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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 53 countries-yes, 53 countries-and collected 275 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.
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.
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