Planet Barbecue! by Steven Raichlen
- Now: $12.99
- Was: $22.95
The perfect gift for the grilling enthusiast, Planet Barbecue will introduce America’s passionate, obsessive, smoke-crazed live-fire cooks to a whole new world of grilling adventures.
Barbecue! Bible series author, TV-show host and grill expert Steven Raichlen’s newest book is his most ambitious yet. Raichlen traveled to 53 countries forPlanet Barbecueand discovered 309 tantalizing recipes from around the globe featuring pork, beef, poultry and fish.
This book is an easy-to-follow marriage of cuisine and culture, and includes full color photographs of his stops along the way. See why Oprah calls him America’s “gladiator of grilling,” and how as the man himself reminds us, “Everything tastes better grilled.” 656 pages.
Barbecue! Bible series author, TV-show host and grill expert Steven Raichlen’s newest book is his most ambitious yet. Raichlen traveled to 53 countries forPlanet Barbecueand discovered 309 tantalizing recipes from around the globe featuring pork, beef, poultry and fish.
This book is an easy-to-follow marriage of cuisine and culture, and includes full color photographs of his stops along the way. See why Oprah calls him America’s “gladiator of grilling,” and how as the man himself reminds us, “Everything tastes better grilled.” 656 pages.
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.
Steven Raichlen is America’s "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appétit, and other magazines and newspapers. The third season of his show, Primal Grill, seen in 95 percent of PBS markets, is scheduled to run in summer 2010. Previously, he hosted four seasons of PBS's popular series Barbecue University at the Greenbrier, now out on DVD.
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.
Steven Raichlen is America’s "master griller" (Esquire). In addition to his bestselling, award-winning Barbecue! Bible cookbooks, articles by him appear regularly in Food & Wine, Bon Appétit, and other magazines and newspapers. The third season of his show, Primal Grill, seen in 95 percent of PBS markets, is scheduled to run in summer 2010. Previously, he hosted four seasons of PBS's popular series Barbecue University at the Greenbrier, now out on DVD.
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