Steven Raichlen

The Barbecue Bible. 10th Anniversary Edition

Fotograf: Fink, Ben

• Broschiertes Buch

Produktbeschreibung

Includes full-colour photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. This title contains a section with answers to the frequently asked grilling questions, and tips, quick solutions to common mistakes, and more.

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Produktdetails

• Workman Adult
• Verlag: Workman Publishing
• Seitenzahl: 556
• Erscheinungstermin: April 2008
• Englisch
• Abmessung: 231mm x 202mm x 32mm
• Gewicht: 1458g
• ISBN-13: 9780761149439
• ISBN-10: 0761149430
• Artikelnr.: 23252910

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

Chapter 1: Grilling Basics: Answers to Frequently Asked Questions
Everything you need to know in order to grill and barbecue like a pro—in no
time flat. How to master direct and indirect grilling; pit barbecuing;
grilling on a rotisserie; and grilling without a grate. What to look for in
equipment; how to buy the right fuel, how to light it, and how to keep it
lit. Plus the scoop on accessories.
Chapter 2: Thirst Quenchers
Cooking over a hot grill can work up a powerful thirst, and pit masters
world-wide know that there are more ways to quench it than with beer. Here,
then, is a mix of coolers—with and without alcohol—to accompany any
barbecue.
Chapter 3: Warm-Ups
Set your barbecue off to the happiest start with a selection of appetizing
openers: Silver Paper Chicken, Honey-Glazed Hong Kong Wings, Shrimp Mousse
on Sugarcane. Or how about a smoky Grilled Corn Chowder? They’re all so
good they taste like the main event themselves.
Chapter 4: Blazing Salads
Salads play two roles in the world of barbecue. Some, like Grilled
Vegetable Caponata and Grilled Pork with a Sweet-Tart Dressing, are
themselves grilled dishes. Others set off a grilled dish perfectly. You
need go no farther than this chapter to enjoy both kinds.
Chapter 5: Grilled Bread
From irresistible Grilled Garlic Bread Fingers to Catalan Tomato Bread to
from-scratch Tandoori-Baked Flat Breads—whether ready-made or homemade, the
grill gives bread unmatched flavor and crispiness.
Chapter 6: Whats Your Beef?
Texas-Style Barbecued Brisket and Brazilian Stuffed Rib Roast;
Florentine-Style Steak and Bengali Shish Kebabs; Saigon Market Beef Sticks
and Korean Grilled Short Ribs. Beef on the grill—savory, succulent,
sensational—a perfect match of food and fire.
Chapter 7: High on Hog
Time to go whole hog! Cook up the tenderest North Carolina Pulled Pork or
fieriest Jamaican Jerk Pork Tenderloin. Feast on Pork with Moorish
Seasonings, Sweet & Garlicky Pork Chops, or finger-licking Memphis-Style
Ribs.
Chapter 8: A Little Lamb
So many of the world’s barbecuers love to grill lamb that it’s no wonder
the selection of dishes is outstanding. Try Cape Town Lamb from South
Aftrica, “Onion Water” Lamb Chops from Afghanistan, and The Real Turkish
Shish Kebab from Turkey (of course!)
Chapter 9: Ground Meat, Burgers & Sausages
The U.S. might have the best burgers, but wait till you taste the ground
meat concoctions the rest of the world has to offer—Indonesian Flying Fox
Satés, Oasis Kebabs from the Middle East, The Original Karim’s Seekh Kebab
from India—proving that the appeal of flavorful ground meat is universal.
Chapter 10: Bird Meets Grill
The world loves a great grilled chicken, and here are some recipes to help
you achieve greatness: Chicken Satés Served in Lettuce Leaves, Sea
Captain’s Chicken Tikka, and Bahamian Grilled Chicken, to name a few.  But
don’t overlook other birds that cook up deliciously on the grill, as
well—check out the recipes for quail, duck and turkey.
Chapter 11: Water Meets Fire: Fish on the Grill
Fresh fish, perfectly grilled, is spectacularly succulent. Don’t miss Whole
Grilled Snapper with South African Spices, Grilled Sea Bass with Fresh
Artichoke Salad, Grilled Salmon Kiev, and Grilled Sole with Catalan Fruits
& Nuts.
Chapter 12: Hot Shells: Lobster, Shrimp, Scallops, and Clams
Grilled Spiny Lobster with Basil Butter, Scallop Kebabs with Pancetta,
Lemon, and Basil, Oysters with Horseradish Cream, and enough shrimp recipes
to keep the barbie fired up for weeks. Here is shellfish at its best!
Chapter 13: Vegetarian Grill
No longer only just for meat-eaters, now you can serve up a complete range
of vegetarian dishes at a barbecue, including The Original Grilled Pizza,
exotic Tabdoori Peppers, a lush Provençal Dagwood, and steak-like Grilled
Portobello Mushroom Sandwiches with Basil Aioli. 
Chapter 14: Vegetables: Greens Meet Grill
There is probably no better way to heighten the natural flavor of a
vegetable than by grilling. Proof is no farther away than Georgian
Vegetable Kebabs, Catalan Grilled Artichokes, Argentinean Grilled Eggplant,
Chorizo Grilled Mushrooms, and wonderfully warming Grilled Sweet Potatoes
with Sesame Dipping Sauce.
Chapter 15: Rice, Beans, and Beyond
Most of the world’s great grilled dishes are accompanied by flavorfully
prepared grains and beans. Dig into Persian-Style Steamed Rice and Quick
and Smoky Baked Beans. And for something less expected, how about a
Yorkshire Pudding on the Grill?
Chapter 16: Sidekicks: Pickles, Relishes, Salsas, and Slaws
Bring on the condiments—those savory, fiery, sweet, and utterly satisfying
go-withs that dress up any barbecue. Central Asian Pickles, Onion Relish
with Pomegranate Molasses, Pineapple Chutney, “Dog’s Snout” Salsa, and
Tomato Peanut Sambal will add pizzazz to even the simplest grilled chicken,
steak, or fish.
Chapter 17: Sauces
All great pit masters are judged on their barbecue sauces and you’ll match
the best of them with this far-reaching collection. From a sweet-sour Basic
Barbeque Sauce to a contemporary Ginger-Plum Barbecue Sauce to a
mouth-scorching Portuguese Piri-Piri, there are plenty to match any grilled
dish.
Chapter 18: Rub It In
Memphis Rub and Indian Roasted Spice Powder; Mexican Smoked Chile Marinade
and Teriyaki Marinade; Roquefort Butter, Ketjap Butter, and Bourbon Butter
Basting Sauce. A full selection of rubs, marinades, butters, and bastes add
zip to even the simplest fare.
Chapter 19: Fire and Ice: Desserts
No great barbecue is complete without a great dessert. Whether you end with
a final flourish on the grill or with a luscious frozen dessert, you won’t
go wrong. Don’t forget to leave room for Fire-Roasted Apples, Balinese
Grilled Bananas in Coconut Milk Caramel, Persian Lemon and Rose Water
“Sundae” with Sour Cherry Syrup, and Coconut Ice Cream.