Gloriously inspired recipes push the boundaries of live-fired cuisine, in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star: Chef Francis Mallmann.
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.
Master the techniques that make barbecue great with this indispensable show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, How to Grill covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab, or chicken breast. Plus the perfect burger. Includes 100 recipes - one to illustrate each technique - with memorably delicious results.
The Barbecue! Bible From "America's master griller" (Esquire), here's the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs--even a chapter on thirst-quenchers to serve while you're busy fanning the coals.
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