Steven Raichlen

Planet Barbecue! (eBook, ePUB)

309 Recipes, 60 Countries

• Format: ePub

Produktbeschreibung

The most ambitious book yet by Americas bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting outagainon the barbecue trail four years ago, Steven Raichlen visited 60 countriesyes, 60 countriesand 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 Americas 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 Asadostud 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 Salgrilled sliced pork belly. From Montevideo, Uruguay, Bandiolabutterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosatiespork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfishsays Steven, "e;Everything tastes better grilled."e;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 MoulesMussels Grilled on Pine Needles. Do try this at home. What a planetwhat a book.

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Produktdetails

• Verlag: Workman Publishing Company
• Erscheinungstermin: 22. Dezember 2015
• Englisch
• ISBN-13: 9780761164470
• Artikelnr.: 68434738

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