Publisher Description

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.

Notes

Examines the world of barbecues, taking in 53 countries, 6 continents and 275 recipes. Each country features an in-depth review of the barbecue culture, interviews with some grilling masters, and a look at all the different kinds of grilling gear, from rotisseries to fire-pits.

Back Cover

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.

Flap

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.

Author Biography

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible cookbook series, which includes the new Brisket Chronicles; Project Fire; Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible; and How to Grill. Winners of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. His TV shows include the public television series Steven Raichlen s Project Fire, Project Smoke; Primal Grill; and Barbecue University; the French language series Le Maitre du Grill, and the Italian series Steven Raichlen Grills Italy. Raichlen has written for the New York Times, Esquire, and all the food magazines; and is the founder and dean of Barbecue University. In 2015, he was inducted into the Barbecue Hall of Fame. His website is

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 P't

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