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BOOKS > The Barbecue Bible

The Barbecue Bible
Cooking Library > Award Collection > Techniques
The Barbecue Bible
저자/역자by Steven Raichlen ; illustrations by Margaret Chodos-Irvine
출판사Workman Publishing
연도1998
#파티_할리데이_캠핑 #어워드_컬렉션_테크닉 #어워드_컬렉션 #Barbecue_bible
Cooking Library 2F
서가위치

목차

Chapter 1. A Crash Course On Grilling and Barbecuing

1. Everything you need to know in order to grill and barbecue like a pro—in no time flat. How to master direct and indirect grilling; pit barbecuing; grilling on a rotisserie; and grilling without a grate. What to look for in equipment; how to guy the right fuel, how to light it, and how to keep it lit. Plus the scoop on accessories.

- The Ten Commandments of Perfect Grilling

Chapter 2. Thirst Quenchers

1. Cooking over a hot grill can work up a powerful thirst, and pit masters world-wide know that there are more ways to quench it than with beer. Here, then, is a mix of coolers—with and without alcohol—to accompany any barbecue.

- The Afghan Grill

Chapter 3. Warm-Ups

1. Set your barbecue off to the happiest start with a selection of appetizing openers : Silver Paper Chicken, Hong Kong Honey-Glazed Wings, Shrimp Mousse on Sugarcane. Or how about a smoky Grilled Corn Chowder? They're all so good they taste like the main event themselves.

- The Vietnamese Grill

- Stalking the Elusive Grilled Snail

Chapter 4. Blazing Salads

1. Salads play two roles in the world of barbecue. Some, like Grilled Vegetable Caponata and Grilled Pork with a Sweet-Tart Dressing, are themselves grilled dishes. Others set off a grilled dish perfectly. You need go no farther than this chapter to enjoy both kinds.

- A Tale of Three Barbecues : Tha Thai Grill

Chapter 5. Grilled Bread

1. From irresistible Grilled Garlic Bread Fingers to Catalan Tomato Bread to from-scratch Tandoori-Baked Flat Breads—whether ready-made or homemade, the grill gives bread unmatched flavor and crispness.

- A Tale of Three Barbecues : Tha Thai Grill

Chapter 6. What's Your Beef

1. Texas-Style Barbecued Brisket and Brazilian Stuffed Rib Roast; Stet's Steak and Bengali Shish Kebabs; Saigon Market Beef Sticks and Korean Grilled Short Ribs. Beef on the grill—savory, succulent, sensational—a perfect match of food and fire.

- In Pursuit of the Best Tuscan Steak

- Matambre : A Hunger-Killer from South America

- Hawkers' Centers

- The Argentinian Grill

Chapter 7. High On Hog

1. Time to go whole hog! Cook up the tenderest North Carolina-Style Pulled Pork or fieriest Jamaican Jerk Pork Tenderloin. Feast on Pork with Moorish Seasonings, Sweet and Garlicky Pork Chops, or finger-licking Memphis-Style Ribs.

- Jerk : The Jamaican Barbecue

Chapter 8. A Little Lamb

1. So much of the world's barbecuers love to grill lamb that it's no wonder the selection of dishes is outstanding. Try Capetown Lamb from South Africa, ”Onion Water” Lamb Chops from Afghanistan, and The Real Turkish Shish Kebab from Turkey (of course!).

- A Traditinal Barbacoa

- The Moroccan Grill

Chapter 9. Ground Meat, Burgers, and Sausages

1. The U.S. might have the best burgers, but wait till you taste the ground meat concoctions the rest of the world has to offer—Indonesian Flying Fox Satés, Oasis Keabs from the Middle East, The Original Karim's Seekh Kebab from India—proving that the appeal of flavorful ground meat is universal.

- From Hamburg to Hoboken : A Brief History of the Hamburger

- Of Koftas, Lyulyas, and Seekh Kebabs

- The Turkish Grill

Chapter 10. Bird Meets Grill

1. The world loves a great grilled chicken, and here are the recipes to help you achieve greatness : Thai Chicken Satés Served in Lettuce Leaves, Sea Captain's Chicken Tikka, and Bahamian Grilled Chicken, to name a few. But don'g overlook other birds that cook up deliciously on the gril, as well—check out the recipes for quail, duck, and turkey.

- Uruguay's Mercado del Puerto

- The Splendid Restaurant Karim

- The Macanese Grill

Chapter 11. Water Meets Fire : Fish On The Grill

1. Fresh fish, perfectly grilled, is spectacularly succulent. Don't miss Whole Grilled Snapper with South African Spices, Grilled Sea Bass with Frech Artichoke Salad, Grilled Salmon Kiev, and Sole with Catalan Fruits and Nuts.

- A New French Paradox

- The Most Famous Fish House in Indonesia

Chapter 12. Hot Shells : Lobsters, Shrimp, Scallops & Clams

1. Grilled Spiny Lobster with Basil Butter, Scallop Kebabs with Pancetta, Lemon, and Basil, Oysters with Horseradish Cream, and enough shrimp recipes to keep the barbie fired up for weeks. Here is shellfish at its best!

- The Brazilian Grill

Chapter 13. Vegetables : Greens Meet Grill

1. There is probably no better way to heighten the natural flavor of a vegetable than by grilling. Proof is no farther away than Georgian Vegetable Kebabs, Tandoori Cauliflower, Argentinian Grilled Eggplant, Chorizo Grilled Mushrooms, and wonderfully warming Grilled Sweet Potatoes with Sesame Dipping Sauce.

- The Japanese Grill

Chapter 14. Vegetarian Grill

1. No longer only just for meat-eaters, now you can serve up a complete range of vegetarian dishes at a barbecue, including The Original Grilled Pizza, exotic Indian Spinach-Cheese Kebabs, a lush Provençal Dagwood, and steak-like Grilled Portobello Mushroom Sandwiches with Basil Aïoli.

- The Indian Grill

Chapter 15. Rice, Beans, and Beyond

1. Most of the world's great grilled dishes are accompanied by flavorfully prepared grains and beans. Dig into Persian-Style Steamed Rice and Quick and Smoky Baked Beans. And for something less expected, how about a Grilled Yorkshire Pudding?

- A Day with Najmieh Batmanglij : The Persian Grill

Chapter 16. Sidekicks : Pickles, Relishes, Salsas & Slaws

1. Bring on the condiments, those savory, fiery, sweet, and utterly satisfying go-withs that dress up any barbecue. Central Asian Pickles, Onion Relish with Pomegranate Molasses, Pineapple Chutney, ”Dog's Nose” Salsa, and Tomato Peanut Sambal will add pizzazz to even the simplest grilled chicken, steak, or fish.

- Stuck on Saté : The Indonesian Grill

Chapter 17. Sauces

1. All great pit masters are judged on their barbecue sauces and you'll match the best of them with this far-reaching collection. From a sweet-sour Basic Barbecue Sauce to a contemporary Ginger-Plum Barbecue Sauce to a mouth-scorching Portuguese piri-piri, there are plenty to match any grilled dish.

- The Four Styles of American Barbecue

Chapter 18. Rub It In

1. Memphis Rub and Indian Roasted Spice Powder; Mexican Smoke Chile Marinade and Teriyaki Marinade; Roquefort Butter, Ketjap Butter, and Bourbon Butter Basting Sauce. A full selection of rubs, marinades, butters, and bastes add zip to even the simplest fare.

- Barbecue Alley : The Mexican Grill

Chapter 19. Fire and Ice : Desserts

1. No great barbecue is complete without a great dessert. Whether you end with a final flourish on the grill or with a luscious frozen dessert, you won't go wrong. Don't forget to leave room for Grilled Sugar-Dipped Pineapple, Balinese Grilled Bananas in Coconut Milk Caramel, Persian Lemon and Rosewater ”Sundae” with Sour Cherry Syrup, and Coconut Ice Cream.

- Barbecue from the Land of Morning Calm : The Korean Grill

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