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BBQ USA : 425 Fiery Recipes from All Across America by Steven Raichlen (2003, Trade Paperback)
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About this product
Product Identifiers
PublisherWorkman Publishing Company, Incorporated
ISBN-100761120157
ISBN-139780761120155
eBay Product ID (ePID)2338234
Product Key Features
Book TitleBBQ USA : 425 Fiery Recipes from All Across America
Number of Pages784 Pages
LanguageEnglish
TopicMethods / Barbecue & Grilling, Regional & Ethnic / American / General, Methods / Outdoor
Publication Year2003
IllustratorYes
GenreCooking
AuthorSteven Raichlen
FormatTrade Paperback
Dimensions
Item Height1.8 in
Item Weight57.1 Oz
Item Length9.1 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
LCCN2003-042287
Dewey Edition22
Dewey Decimal641.5784
Table Of ContentIntroduction : What is Barbecue? (1) A Brief History of Barbecue in America (5) Getting Started : A Concise Primer on Grilling & Barbecuing (17) A short course in choosing a grill, setting it up, getting it lit, and knowing when the food is cooked. Off to a Fiery Start (32) Begin the meal with pizzazz. Flame cook Prosciutto-Wrapped Peaches like they do in Virginia, chicken wings the Louisville way, Mojo-Marinated Pork Florida style, and Tiki Beef Kebabs with California flare. Dozens of choices, plus some drinks to serve alongside, including a Chimayo Cocktail. Live-Fire Salads (108) Grilling brings out the best in a salad. Wait until you try the Grilled Caesar Salad or the Tomato and Hearts of Palm. Plus Calamari Salad with White Beans and Bitter Lettuce, and four kinds of slaw. Breads and Pizzas (132) The grill makes the perfect toaster. There's plenty of room for that Little Italy favorite, garlic bread. Or A New Corn Stick from the West Indies. Or pizzas the way they grill them in Rhode Island and New York. Bread takes to fire like smoke to the grill. Gloriously Grilled Beef (162) North America's love affair with beef is celebrated in a luscious round-up of steaks from Tucson, San Antonio, New York, Miami, Dallas, Toronto, L.A., Indianapolis, and of course, Philadelphia (sizzling with cheese). Plus briskets from North Dakota, Oklahoma, and Ohio, and everything else big and beefy. Going Whole Hog (232) The icon of American barbecue, pork, couldn't be more succulent than it is here--pulled and piled high on buns like they do in North Carolina, coffee-crusted and served Kentucky-style with Redeye Barbecue Sauce, roasted whole for a pig pickin à l
SynopsisSteven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky)., Steven Raichlen, a national barbecue treasure and author of The Barbecue Bible, How to Grill, and other books in the Barbecue Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
LC Classification NumberTX840.B3R3552 2003
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