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PLANET BARBECUE: 275 RECIPES, 53 COUNTRIES, 6 CONTINENTS OF GREAT FLAVOR
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PLANET BARBECUE: 275 RECIPES, 53 COUNTRIES, 6 CONTINENTS OF GREAT FLAVOR

Author: Steven Raichlen
Publisher: WORKMAN PUBLISHING, May 2010
Binding: Softcover
ISBN: 0-7611-4801-9

Synopsis
This is the book that will take America?s passionate, obsessive, smoke-crazed live-fire cooks to the next level. It is an unprecedented marriage of food & culture. In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Salt-Crusted Beef Tenderloin Grilled in Cloth), & France?s Mussels Grilled on Pine Needles. Color photos; 656 pgs.

More Information
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 53 countries?yes, 53 countries?& collected 275 of the tastiest, most tantalizing, easy-to-make, & 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 & 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 & oregano, baste it with annatto oil, & spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg & 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, & peppers. From Cape Town, South Africa, Sosaties?pork kebabs with dried apricots & curry. & 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), & 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.

ABOUT THE AUTHOR:
Steven Raichlen
is America?s "master griller" (Esquire). In addition to his bestselling, award-winning cookbooks, including The Barbecue Bible, How to Grill, & BBQ USA, articles by him appear regularly in Food & Wine, Bon Appetit, & other magazines & newspapers. He was host of PBS's popular series Barbecue University & Primal Grill. Bon Appetit named him Cooking Teacher of the Year (2003). He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based. He lives & grills in Coconut Grove, Florida & on Martha's Vineyard, Massachusetts.


 
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