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Planet Barbecue!
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Planet Barbecue! (2010) (edit title/settings)

309 Recipes, 60 Countries

by Steven Raichlen (Author) (edit contributors)

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The most ambitious book yet by America’s bestselling, award-winning grill expert whose "Barbecue! Bible" books have over 4 million copies in print.

Summary edit see section history

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... read more (warning: may contain spoilers)

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.

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Quotes edit see section history

  • “Why do human beings feel such great passion about barbecue?”
  • “A barbecue book may seem like an odd pulpit from which to preach a gospel of healthy eating.”

First Sentence edit see section history

I'm standing before a life-size (if not terribly lifelike) statue of a Neanderthal woman holding a hunk of red meat on a stick over a campfire.

Table of Contents edit see section history

Introduction
Timeline
Grilling with a Conscience

Starters
Salads
Grilled Breads
Beef, Veal and Game
Pork
Lamb and Goat
Ground Meat
Poultry
Fish
Shellfish
Vegetables and Vegetarian Dishes
Dessert
The Nuts and Bolts of Live-Fire Cooking

Metric Conversion Charts
Photography Credits
Index

Series & Lists edit see section history

This book is in NPR Summer Books 2010. (authoritative list)

Authors & Contributors edit see section history

  1. Steven Raichlen (Author)

First Edition edit see section history

Original Language: English
Publisher: Workman Publishing
Country: USA
Publication Date: March 2010
ISBN: Add the ISBN.
Page Count: Add the page count.

Classification edit see section history

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More Books Like This edit see section history

   
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  • Barbecue! Bible
  • Backyard BBQ
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  • Weber's Big Book of Grilling

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