Planet Barbecue! 309 Recipes, 60 Countries
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Sprache:Englisch
9,49 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
22.12.2015
Verlag
Workman Publishing CompanySeitenzahl
656 (Printausgabe)
Dateigröße
141232 KB
Sprache
Englisch
EAN
9780761164470
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 outagainon the barbecue trail four years ago, Steven Raichlen visited 60 countriesyes, 60 countriesand 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 Asadostud 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 Salgrilled sliced pork belly. From Montevideo, Uruguay, Bandiolabutterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosatiespork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfishsays 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 MoulesMussels Grilled on Pine Needles. Do try this at home. What a planetwhat a book.
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 Asadostud 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 Salgrilled sliced pork belly. From Montevideo, Uruguay, Bandiolabutterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosatiespork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfishsays 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 MoulesMussels Grilled on Pine Needles. Do try this at home. What a planetwhat a book.
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