Planet Barbecue by Steven Raichlen
ISBN
9780761159193
Published
Binding
Hardcover
 
 

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 and collected 275 of the tastiest, most tantalising, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take the world's passionate, obsessive, smokecrazed, live-fire cooks to the next level. Planet Barbecue, with full-colour 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. 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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Other Titles by Steven Raichlen

Description
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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. Setting out - again - on the barbecue trail four years ago, Steven Raichlen visited 53 countries and collected 275 of the tastiest, most tantalising, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take the world's passionate, obsessive, smokecrazed, live-fire cooks to the next level. Planet Barbecue, with full-colour 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. 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.
ISBN:
9780761159193
Publication Date:
02 / 08 / 2010

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