Planet Barbecue!: 309 Recipes, 60 Countries

by Steven Raichlen

ISBN-10: 0761148019
ISBN-13: 9780761148012
Region: USA
Publication Date: May, 2010
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Publishers Information

About Planet Barbecue!: 309 Recipes, 60 Countries

Publisher Web Link: http://www.workman.com/

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 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.

Author Information

About Steven Raichlen

Author Web Link: http://www.barbecuebible.com/

Multi-award-winning author, journalist, cooking teacher, and TV host, Steven Raichlen is the man who reinvented barbecue. His best-selling Barbecue Bible cookbook series (4 million copies in print) and The Primal Grill and Barbecue University™ TV shows on PBS have helped people all over the world ascend the ladder of grilling enlightenment.

Raichlen’s obsession with live fire cooking began with The Barbecue Bible (Workman, 1998), an IACP/Julia Child Award-winning encyclopedic study of global grilling chronicling his 4-year, 200,000-mile odyssey on the world’s barbecue trail. In 2000, Workman published How to Grill, the world’s first step-by-step guide to live fire cooking, with more than 1000 color photographs, hailed by the New York Times as “astute, approachable, and eminently appealing.” How to Grill won an IACP Award and has more than 1.5 million copies in print.

BBQ USA (2003) is Raichlen’s 780-page, 650-photograph, 425-recipe love song to regional American barbecue and won a 2004 James Beard Award. His most recent book, Raichlen on Ribs (Workman, 2006), celebrates what for many people is the most iconic and quintessential barbecue—ribs—in all their global glory.

Raichlen’s 28 books include Barbecue Bible Sauces, Rubs, and Marinades; Beer Can Chicken; the perennially popular Miami Spice (Workman Publishing), and the James Beard Award-winning Healthy Latin Cooking published in English and Spanish by Rodale. In all Raichlen has won 5 James Beard Awards and 3 IACP awards, and his books have been translated into 12 languages, including French, Russian, and Japanese.

Raichlen’s TV shows include the popular Barbecue University™ and the sizzling new Primal Grill, which debuts on PBS in May, 2008. He has appeared on virtually every major national TV show, from The Today Show, Good Morning American, and CNN to Oprah, the View, and Regis and Kelly. In 2000, Raichlen created Barbecue University, a unique cooking school hailed by the Food Network as the “#1 Barbecue Experience in the U.S.” The 2008 sessions will take place at the ultra-luxurious Broadmoor resort in Colorado Springs, Colorado, on June 1-4, and 4-7. Raichlen also created the Best of Barbecue line of grilling accessories, manufactured by the Companion Group.

In August, 2003, Raichlen battled—and defeated—Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. He is currently working on two books: one is a novel—and, no, it has nothing to do with barbecue. The other is Planet Barbecue, which is scheduled for publication next year. In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris. Raichlen lives with his wife, Barbara, in Miami, Florida. (http://www.barbecuebible.com/)

Cookbooks by Steven Raichlen


Recipe Index

Recipe index coming soon.