Steven Raichlen

Planet Barbecue!

309 Recipes, 60 Countries

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Workman Publishing
• Seitenzahl: 656
• Erscheinungstermin: 1. Mai 2010
• Englisch
• Abmessung: 233mm x 202mm x 40mm
• Gewicht: 1330g
• ISBN-13: 9780761148012
• ISBN-10: 0761148019
• Artikelnr.: 27013621

Autorenporträt

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 Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is www.barbecuebible.com.

Inhaltsangabe

Introduction:
Dateline: Planet Barbecue
The Discovery of Fire and the Invention of Barbecue
Time Line:
Two Million Years of Barbecue History (in 2,000 Words)
Grilling With a Conscience
Starters:
Your passport to Planet Barbecue. Fire-charred vegetable dips and kebabs.
Smoked Egg Pâté. Grilled Quesadillas, Pork Jerky, and Israeli Spiced Foie
Gras. Get your barbecue off to a fiery start. 
Salads:
When it comes to grilled salads, eggplant reigns supreme—with peppers not
far behind. As proof—Filipino Grilled Eggplant Salad and Bell Pepper Salad
with Capers and Pine Nuts. A chapter’s worth of recipes with smoky, snappy,
rich flavors that you’ll remember long after the flames have died. 
Grilled Breads:
Whether simply toasted over the flames, like Crostini and Bruschetta, or
baked from scratch on the grill, like Naan Crusted with Pumpkin, Poppy, and
Nigella seeds and Turkish Puff Bread—you can’t beat bread that’s spent time
on the grill.
Beef, Veal, and Game:
A world of fiery options, including Caveman T-Bones with Hellfire Hot
Sauce, Butterflied Sesame-Grilled Beef Short Ribs, and the infamous Buenos
Aires “Heart-Stopper,” a butterflied New York strip steak with bacon and
eggs. Plus Baby Veal Chops with Garlic, Dill and Russian “Ketchup.”
Pork:
Go hog wild! The recipes in this chapter give you every opportunity: Puerto
Rican Pork Shoulder, Kansas City-Style Spareribs, Pepper-Spiced
Spit-Roasted Pork, Russian Onion and Pork Kebabs; even a Whole Hog in the
Style of a Greek Island.
Lamb and Goat:
Lamb is the meat of choice for most of Planet Barbecue and the recipes show
the love: Enjoy Australian Lamb on a Shovel, Méchoui of Lamb or Goat with
Berber Spices, and Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso.
And if you haven’t tried goat, start with peppery, tongue-tingling
Piri-Piri Goat Kebabs.
Ground Meat:
Across cultures and continents, every grill master speaks the language of
ground meats. Sample some of the best: “Kobe” Beef Sliders, Really Big
Bosnian “Burgers,” Ground Lamb Kebabs with Coriander and Cumin, Bratwurst
“Hot Tub,” and so much more.
Poultry:
The world’s barbecue trail offers up an astonishing array of grilled
poultry: Beer-Can Chicken with Asian “Pesto,” Francis Mallmann’s
Salt-Roasted Chicken, Cumin-Grilled Chicken Breasts with Fiery Bolivian
Salsa, Israeli Smoked Goose, and Brown Sugar- and Orange-Brined Smoked
Turkey. Who needs a stove when you have a grill?
Fish:
Fish the way it was meant to be cooked—fire roasted. Treat yourself to
Planked Salmon with Juniper Rub and Berry Glaze, Tuna Steaks alla
Fiorentina, Grilled Hake with Fried Garlic, and Mexican Grilled Fish Tacos.
The possibilities are endless.
Shellfish:
Bring out the briny ocean flavors of fresh shellfish with a blast of smoke
and fire. Shrimp on the Barbie (#2), Grilled Oysters with Ginger, Soy, and
Jam, Mussels Grilled on Pine Needles, and Hanoi-Style Grilled Squid with
Chiles and Lime. These are just a few of the killer recipes included in
this chapter.
Vegetables and Vegetarian Dishes:
Imbued with rich, smoky flavors, these dishes elevate vegetables to crisp,
crackling new heights: Coconut-Grilled Corn, Bacon-Grilled Eggplant,
Grilled Shishito Peppers with Sesame Oil and Salt, and Paella “Primavera”
on the Grill. Meatless grilling just doesn’t get better than this.
Desserts:
Live fire has a way of transforming familiar desserts into jaw-dropping
surprises. Grilled Ice Cream? You bet. Smoke-Roasted Apples with Japanese
Sweet Bean Paste, Grilled Bananas with Coconut-Caramel Sauce, Fair Trade
Chocolate Banana S’mores—don’t put out the fire till you finish dessert. 
The Nuts and Bolts of Live-Fire Cooking:
All you need to know to get your grill fired up and at the ready.
Metric Conversion Charts
Photography Credits
Index