Steven Raichlen's Bbq USA: 425 Fiery Recipes from All Across America - Rilegato

Raichlen, Steven

Rilegato

ISBN 10: 0761131337 ISBN 13: 9780761131335

Casa editrice: Workman Pub Co, 2003

Riassunto

A collection of 450 American barbecue classics features such recipes as Lone Star Brisket, K.C. Pepper Rub, Chimichurri Game Hens, and Mojo-Marinated Pork. By the author of The Barbecue! Bible.

Su questo libro

Dalla seconda/terza di copertina:

A soul-satisfying journey through one of the last bastions of North American regional culture, BBQ USA captures the ever inventive, ever growing, ever mouth watering world of barbecue.

Here's the Grilling Guru on a pilgrimage to the high temples of the barbecue belt—Sonny Bryan's in Dallas, Jocko's in Nepimo, California—and returning with recipes tailored for backyard barbecue buffs. Here he is tracking down the original burger in New Haven, Connecticut, where the singular technique calls for mixing two types of chopped beef and pressing a slice of raw onion into the patty before cooking it.

He uncovers the secrets to grilled pizza at Al Forno in Providence, Rhode Island. Reveals how to make the legendary Cornell Chicken from upstate New York. Steps two centuries back to the traditional babecued mutton of Owensboro, Kentucky, and then right up to the present—showing us, for example, how to grill bool kogi, the sweet soy and sesame marinated shell steaks patrons cook over in-table braziers in Los Angeles's Koreatown.

In grill-crazy California everything gets fired up—artichokes, Caesar Salad, mussels, lamb shanks. Florida revels in Latin influences with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Chile peppers electrify the grilling of the Southwest, Wisconsin throws its brats over the coals; Georgia barbecues Vidalia onions; and Hawaii finds a surprising number of uses for its native pineapples.

Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit-stops. It's a coast-to-coast grilling extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, peanuts and how to barbecue them, from Kentucky).

Dalla quarta di copertina:

Have Tongs, Will Travel
Guided by the simple conviction that if something tastes good baked, fried, sautéed, or steamed, a pit boss somewhere in this land has figured out how to make it even better over a live fire, Steven Raichlen logs tens of thousands of miles to take you on a tour of America's barbecuing

Finger Lickin' or highfalutin', smoked, rubbed, mopped, or slathered, the 425 recipes in BBQ USA are where fire meets obsession, and the results are smoky perfection.

Su questa edizione

• Editore: Workman Pub Co
• Data di pubblicazione: 2003
• ISBN 10: 0761131337
• ISBN 13: 9780761131335
• Rilegatura: Copertina rigida
• Numero di pagine: 774