Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    Original Essays | November 7, 2014

    Karelia Stetz-Waters: IMG The Hot Sex Tip Cosmo Won't Tell You



    Cosmopolitan Magazine recently released an article titled "28 Mind-Blowing Lesbian Sex Positions." Where was this vital information when I was a... Continue »

    spacer
Qualifying orders ship free.
$8.50
List price: $22.95
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Beaverton Cooking and Food- Barbecue Grill Cookouts

Planet Barbecue!: 309 Recipes, 60 Countries

by

Planet Barbecue!: 309 Recipes, 60 Countries Cover

ISBN13: 9780761148012
ISBN10: 0761148019
Condition: Standard
All Product Details

Only 1 left in stock at $8.50!

 

Synopses & Reviews

Publisher Comments:

The most ambitious book yet by Americas 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 Americas 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.

Review:

"Barbecue cookbooks are often large; every Raichlen barbecue cookbook is large in its own way. Reaching beyond the scope of his BBQ USA (425 recipes in 784 pages) and the 10th edition of his Barbecue! Bible (500 recipes in 556 pages), this Tolstoy of Tabasco traveled the globe thrice, stopping everywhere he could think of in search of the next great dinner. Six continents, 53 countries, and 275 recipes later, there is grilled crocodile with garlic walnut lime sauce from Kenya, and Singaporean grilled pork belly. There is Kuwaiti chili shrimp, and kangaroo kebabs from you know where. Each country gets a two-page profile, which lists the types of grills and fuels most common to the region, dishes that are a must if you happen to be in the neighborhood, as well as what traditional condiments one might expect to find on one's beef, fish, pork, or vegetables. There are also profiles of various 'Fire Starters,' grill masters he has met on his voyage such as Madam Djan and Miss Panin, the grilled fish divas of Laos. The chapters are arranged by meat rather than point of origin, so the Serbian bacon-grilled prunes are seated next to the jalapeo poppers, and Laotian grilled fish sits next to Canadian trout grilled on a log." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

Setting out--again--on the barbecue trail four years ago, Raichlen visited 53 countries and collected 275 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.

Synopsis:

A live-fire tour of six continents, 60 countries, and 309 of the world's most authentic, explosively flavorful recipes ever, Planet Barbecue! covers it all: blazing grills, exotic seasonings, expert grill masters, renowned restaurants, cool fuels, tools, and techniques from around the world.  Steven Raichlen goes deep to the source to discover the traditional way to grill or smoke, proving a universal truth: Everything--beef, chicken, fish, shellfish, vegetables, kebabs, wings, ribs, even dessert--tastes better hot off the grill.

About the Author

Steven Raichlen is America's "master griller" (Esquire). In addition to his bestselling, award-winning cookbooks, including The Barbecue Bible, How to Grill, and BBQ USA, articles by him appear regularly in Food & Wine, Bon Appetit, and other magazines and newspapers.  He was host of PBS's popular series Barbecue University and Primal GrillBon Appetit named him Cooking Teacher of the Year (2003).  He has won 5 James Beard Awards, including two for his High-Flavor, Low-Fat series on which this book is based.  He lives and grills in Coconut Grove, Florida and on Martha's Vineyard, Massachusetts.

Table of Contents

Introduction:
Dateline: Planet Barbecue

The Discovery of Fire and the Invention of Barbecue

Time Line:
Two Million Years of Barbecue History (in 2,000 Words)

Grilling With a Conscience

Starters:
Your passport to Planet Barbecue. Fire-charred vegetable dips and kebabs. Smoked Egg Pâté. Grilled Quesadillas, Pork Jerky, and Israeli Spiced Foie Gras. Get your barbecue off to a fiery start. 

Salads:
When it comes to grilled salads, eggplant reigns supreme—with peppers not far behind. As proof—Filipino Grilled Eggplant Salad and Bell Pepper Salad with Capers and Pine Nuts. A chapters worth of recipes with smoky, snappy, rich flavors that youll remember long after the flames have died. 

Grilled Breads:
Whether simply toasted over the flames, like Crostini and Bruschetta, or baked from scratch on the grill, like Naan Crusted with Pumpkin, Poppy, and Nigella seeds and Turkish Puff Bread—you cant beat bread thats spent time on the grill.

Beef, Veal, and Game:
A world of fiery options, including Caveman T-Bones with Hellfire Hot Sauce, Butterflied Sesame-Grilled Beef Short Ribs, and the infamous Buenos Aires “Heart-Stopper,” a butterflied New York strip steak with bacon and eggs. Plus Baby Veal Chops with Garlic, Dill and Russian “Ketchup.”

Pork:
Go hog wild! The recipes in this chapter give you every opportunity: Puerto Rican Pork Shoulder, Kansas City-Style Spareribs, Pepper-Spiced Spit-Roasted Pork, Russian Onion and Pork Kebabs; even a Whole Hog in the Style of a Greek Island.

Lamb and Goat:
Lamb is the meat of choice for most of Planet Barbecue and the recipes show the love: Enjoy Australian Lamb on a Shovel, Méchoui of Lamb or Goat with Berber Spices, and Peanut-Crusted Lamb Kebabs in the Style of Burkina Faso. And if you havent tried goat, start with peppery, tongue-tingling Piri-Piri Goat Kebabs.

Ground Meat:
Across cultures and continents, every grill master speaks the language of ground meats. Sample some of the best: “Kobe” Beef Sliders, Really Big Bosnian “Burgers,” Ground Lamb Kebabs with Coriander and Cumin, Bratwurst “Hot Tub,” and so much more.

Poultry:
The worlds barbecue trail offers up an astonishing array of grilled poultry: Beer-Can Chicken with Asian “Pesto,” Francis Mallmanns Salt-Roasted Chicken, Cumin-Grilled Chicken Breasts with Fiery Bolivian Salsa, Israeli Smoked Goose, and Brown Sugar- and Orange-Brined Smoked Turkey. Who needs a stove when you have a grill?

Fish:
Fish the way it was meant to be cooked—fire roasted. Treat yourself to Planked Salmon with Juniper Rub and Berry Glaze, Tuna Steaks alla Fiorentina, Grilled Hake with Fried Garlic, and Mexican Grilled Fish Tacos. The possibilities are endless.

Shellfish:
Bring out the briny ocean flavors of fresh shellfish with a blast of smoke and fire. Shrimp on the Barbie (#2), Grilled Oysters with Ginger, Soy, and Jam, Mussels Grilled on Pine Needles, and Hanoi-Style Grilled Squid with Chiles and Lime. These are just a few of the killer recipes included in this chapter.

Vegetables and Vegetarian Dishes:
Imbued with rich, smoky flavors, these dishes elevate vegetables to crisp, crackling new heights: Coconut-Grilled Corn, Bacon-Grilled Eggplant, Grilled Shishito Peppers with Sesame Oil and Salt, and Paella “Primavera” on the Grill. Meatless grilling just doesnt get better than this.

Desserts:
Live fire has a way of transforming familiar desserts into jaw-dropping surprises. Grilled Ice Cream? You bet. Smoke-Roasted Apples with Japanese Sweet Bean Paste, Grilled Bananas with Coconut-Caramel Sauce, Fair Trade Chocolate Banana Smores—dont put out the fire till you finish dessert. 

The Nuts and Bolts of Live-Fire Cooking:
All you need to know to get your grill fired up and at the ready.

Metric Conversion Charts

Photography Credits

Index

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

liketocook, January 3, 2011 (view all comments by liketocook)
The newest book from this Portland college alum (Reed) is excellent. It takes you on a road trip with recipes and cooking techniques from around the world. I look at and buy a lot of cookbooks, especially those on grilling, and this was the best grilling/barbecue cookbook released in 2010. This book is loaded with quality recipes.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9780761148012
Author:
Raichlen, Steven
Publisher:
Workman Publishing
Subject:
Methods - Barbecue & Grilling
Subject:
Cooking and Food-Barbecue Grill Cookouts
Subject:
Barbecue
Edition Description:
Trade Paperback
Publication Date:
20100531
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
656
Dimensions:
9.13 x 8 x 1.2 in 3 lb

Other books you might like

  1. The Passage
    Used Hardcover $5.50
  2. The Meaning of Matthew: My Son's...
    Sale Trade Paper $7.50
  3. My Name Is Mary Sutter
    Used Trade Paper $2.95
  4. On Thin Ice: Breakdowns, Whiteouts,... Used Hardcover $4.50
  5. Seaworthy: A Swordboat Captain... Sale Trade Paper $7.98
  6. Bonobo Handshake: A Memoir of Love... Used Mass Market $5.95

Related Subjects


Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Featured Titles » General
Transportation » Automotive » General

Planet Barbecue!: 309 Recipes, 60 Countries Used Trade Paper
0 stars - 0 reviews
$8.50 In Stock
Product details 656 pages Workman Publishing - English 9780761148012 Reviews:
"Publishers Weekly Review" by , "Barbecue cookbooks are often large; every Raichlen barbecue cookbook is large in its own way. Reaching beyond the scope of his BBQ USA (425 recipes in 784 pages) and the 10th edition of his Barbecue! Bible (500 recipes in 556 pages), this Tolstoy of Tabasco traveled the globe thrice, stopping everywhere he could think of in search of the next great dinner. Six continents, 53 countries, and 275 recipes later, there is grilled crocodile with garlic walnut lime sauce from Kenya, and Singaporean grilled pork belly. There is Kuwaiti chili shrimp, and kangaroo kebabs from you know where. Each country gets a two-page profile, which lists the types of grills and fuels most common to the region, dishes that are a must if you happen to be in the neighborhood, as well as what traditional condiments one might expect to find on one's beef, fish, pork, or vegetables. There are also profiles of various 'Fire Starters,' grill masters he has met on his voyage such as Madam Djan and Miss Panin, the grilled fish divas of Laos. The chapters are arranged by meat rather than point of origin, so the Serbian bacon-grilled prunes are seated next to the jalapeo poppers, and Laotian grilled fish sits next to Canadian trout grilled on a log." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Setting out--again--on the barbecue trail four years ago, Raichlen visited 53 countries and collected 275 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.
"Synopsis" by ,
A live-fire tour of six continents, 60 countries, and 309 of the world's most authentic, explosively flavorful recipes ever, Planet Barbecue! covers it all: blazing grills, exotic seasonings, expert grill masters, renowned restaurants, cool fuels, tools, and techniques from around the world.  Steven Raichlen goes deep to the source to discover the traditional way to grill or smoke, proving a universal truth: Everything--beef, chicken, fish, shellfish, vegetables, kebabs, wings, ribs, even dessert--tastes better hot off the grill.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.