Description
Product 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.
From Publishers Weekly
Barbecue cookbooks are often large; every Raichlen barbecue cookbook is large in its own way. Reaching beyond the scope of his BBQ USA (425 recipes in 784 pages) and the 10th edition of his Barbecue! Bible (500 recipes in 556 pages), this Tolstoy of Tabasco traveled the globe thrice, stopping everywhere he could think of in search of the next great dinner. Six continents, 53 countries, and 275 recipes later, there is grilled crocodile with garlic walnut lime sauce from Kenya, and Singaporean grilled pork belly. There is Kuwaiti chili shrimp, and kangaroo kebabs from you know where. Each country gets a two-page profile, which lists the types of grills and fuels most common to the region, dishes that are a must if you happen to be in the neighborhood, as well as what traditional condiments one might expect to find on one's beef, fish, pork, or vegetables. There are also profiles of various Fire Starters, grill masters he has met on his voyage such as Madam Djan and Miss Panin, the grilled fish divas of Laos. The chapters are arranged by meat rather than point of origin, so the Serbian bacon-grilled prunes are seated next to the jalapeño poppers, and Laotian grilled fish sits next to Canadian trout grilled on a log. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From the Back Cover
A live-fire tour of six continents, 60 countries, and 309 of the world’s most authentic, explosively flavorful recipes ever, Planet Barbecue! covers it all: blazing grills, exotic seasonings, expert grill masters, renowned restaurants, cool fuels, tools, and techniques from around the world. Steven Raichlen goes deep to the source to discover the traditional way to grill or smoke, proving a universal truth: Everything―beef, chicken, fish, shellfish, vegetables, kebabs, wings, ribs, even dessert―tastes better hot off the grill.
About the Author
Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen’s
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