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

The most ambitious book yet by Americaâ??s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting outâ??againâ??on the barbecue trail four years ago, Steven Raichlen visited 60 countriesâ??yes, 60 countriesâ??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 Americaâ??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 Asadoâ??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 Salâ??grilled sliced pork belly. From Montevideo, Uruguay, Bandiolaâ??butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosatiesâ??pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfishâ??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 Moulesâ??Mussels Grilled on Pine Needles. Do try this at home. What a planetâ??what a book.Read More