If Ph.D.s were awarded for expertise in cooking specialties, Steven Raichlen would likely become the first Doctor of Barbecue. The man Esquire dubbed "America's master griller" has already graced patio tables with bound-to-please reading materials: Over four million copies of his Barbecue! Bible series are in print. With his new offering, Raichlen goes truly global. Planet Barbecue! spans the world with its grilling recipes, touching down in 60 countries to snag their most tasty offerings. Of course, backyard food hounds are less impressed by passport histories than by savory vittles and this paperback has plenty: Sample, for example, Cape Town's Pork Kebab with Dried Apricots and Curry or Germany's Speissbraten (thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire.) Grilled to perfection.
Planet Barbecue!: 309 Recipes, 60 Countries, an Electrifying Journey around the World's Barbecue Trailby Steven Raichlen
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/i>
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.
- Workman Publishing Company, Inc.
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- 8.06(w) x 9.20(h) x 1.23(d)
Meet the Author
Steven Raichlen is the author of How to Grill, The Barbecue! Bible®, and live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times, Food & Wine, and Bon Appétit, and he teaches sold-out Barbecue University classes, currently at the Broadmoor in Colorado Springs. His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently going into its second season); Primal Grill; and Barbecue University.
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