Steven Raichlen's Planet Barbecue!: An Electrifying Journey Around the World's Barbecue Trail

Steven Raichlen's Planet Barbecue!: An Electrifying Journey Around the World's Barbecue Trail

• Used Book in Good Condition

<DIV>The most ambitious book yet by America’s bestselling, award-winning grill expert whose <I>Barbecue! Bible</I> 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. <BR /><BR />Welcome to <I>Planet Barbecue</I>, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. <I>Planet Barbecue</I>, 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 <I>Lechon Asado</I>—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 <I>Spiessbraten</I>, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, <I>Sam Gyeop Sal</I>—grilled sliced pork belly. From Montevideo, Uruguay, <I>Bandiola</I>—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, <I>Sosaties</I>—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."<BR /><BR />In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's <I>Lomo al Trapo</I> (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, <I>Eclade de Moules</I>—Mussels Grilled on Pine Needles. <I>Do</I> try this at home. What a planet—what a book.</DIV>