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 Asadoâ 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 Salâ grilled sliced pork belly. From Montevideo, Uruguay, Bandiolaâ butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosatiesâ pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfishâ 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 Moulesâ Mussels Grilled on Pine Needles. Do try this at home. What a planetâ what a book.
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- Item #: 9780761148012
- Manufacturer: Workman Publishing
- Condition: New