The Asian Barbecue Book
From Teriyaki to Tandoori
Other Editions of This Title:
The Asian Barbecue Book is perfect for barbecue enthusiasts looking for exciting new ingredients and techniques to create that perfect hot-off-the-flame meal. It is full of rich, smoky and meaty barbecue dishes, including classic Asian recipes such as Indonesian Satay, Korean Barbecue and Persian Shish Kebabs—and new favorites like Chicken Wings with Hoisin Honey Marinade, Beef Short Ribs with Teriyaki Glazing and Salmon Filet with Miso Marinade.
Introductory sections include barbecuing fundamentals—essential for beginners and a great review for more experienced grillers—as well as dozens of recipes for Asian rubs, glazes, marinades, basting sauces and condiments to liven up your grill and table. Complete with sides, salads and desserts, this treasury of Asian barbecue recipes will be a resource for years to come.
Praise For The Asian Barbecue Book: From Teriyaki to Tandoori…
"A beautiful cookbook"—Steven Raichlen, author of The Barbecue Bible and How to Grill
"[This book] makes me want to run to the grill and cook some fantastic food."—Nancie McDermott, author of Real Thai
"The Asian Barbecue Book makes exotic cuisines more accessible, so there's no excuse for getting take-out."—Chile Pepper Magazine
Tuttle Publishing, 9780804840446, 176pp.
Publication Date: May 1, 2009
About the Author
Alberto Cassio lives in Bangkok where he operates Photobank, the first stock photography library in Thailand, which today has the world's largest collection of Thai images.