Synopses & Reviews
No longer must barbecues be restricted to hamburgers and hot dogs. From Uruguayan Chicken to Mexican Suckling Pig, Japanese Robatayaki Vegetables to Singapore Chili Crab, this is an international tour de force of the best of barbecuing from around the world. Each delicious recipe can be cooked over any type of grillwhether a simple wire rack over an open fire, a charcoal grill, or a gas-powered cooker. Accompanying the main dishes are scrumptious drinks and dessert ideas as well as all the recipes for rubs and marinades, breads, salads, and vegetables needed to make any barbecue a true feast.
About the Author
Ben ODonoghue is a former chef at the famous River Café with Jamie Oliver and a regular contributor to Delicious and Olive magazines. He is the coauthor of Surfing the Menu.