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BBQ USA: 425 Fiery Recipes from All Across A- 9780761131335, Raichlen, Hardcover
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BBQ USA: 425 Fiery Recipes from All Across A- 9780761131335, Raichlen, Hardcover
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BBQ USA: 425 Fiery Recipes from All Across A- 9780761131335, Raichlen, Hardcover

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    Standort: Arlington, Texas, USA
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    Artikelzustand
    Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
    ISBN
    9780761131335
    Kategorie

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    Product Identifiers

    Publisher
    Workman Publishing Company, Incorporated
    ISBN-10
    0761131337
    ISBN-13
    9780761131335
    eBay Product ID (ePID)
    2341222

    Product Key Features

    Book Title
    BBQ USA : 425 Fiery Recipes from All Across America
    Number of Pages
    784 Pages
    Language
    English
    Topic
    Methods / Barbecue & Grilling, Regional & Ethnic / American / General, Methods / Outdoor
    Publication Year
    2003
    Illustrator
    Yes
    Genre
    Cooking
    Type
    Textbook
    Author
    Steven Raichlen
    Format
    Hardcover

    Dimensions

    Item Height
    2 in
    Item Weight
    67.2 Oz
    Item Length
    9.5 in
    Item Width
    8.4 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2003-042287
    Dewey Edition
    22
    Dewey Decimal
    641.5784
    Edition Description
    Teacher's edition
    Table Of Content
    Introduction : 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 Kenucky-style with Redeye Barbecue Sauce, roasted whole for a pig pickin agrave; la West Virginia. Plus ribs from all over including Missouri's Sweet and Smoky Dry Rub version. Lamb wih Sizzle (308) A favorite meat of our Founding Fathers, and it's no wonder. Wait until you try Virginia's Spit-Roasted Lamb with butter & Salt, Illinois' Smoked Lamb Shanks with Mint Barbecue Sauce, and Missouri's BBQ Queens' Parmesan Pepper Rack of Lamb. You'll understand why. Burgers, Dogs & Sausages (332) Seeking a new way to grill a burger? Look no further than Connecticut's Ultimate Hamburger. Or, how about a California sushi burger? Hot dogs? Try Cincinnati Chili Dogs. Or how about great Grilled Greek Sausage with Peppers and Onions, a top choice in Massachusetts. Plus plenty of other recipes for America's barbecue favorites. Birds on the Barbecue (364) Brant's Brined Beer Butt Bird from Alabama, New York's Original Cornell Chicken, Missouri's Powderpuff Barbecued Chicken Breasts, and Vermont's Perfect Thanksgiving Turkey. Plus, duck, game hens, and quail. The best birds cooked the best ways-grilled, smoked, or spit-roasted. Flame-Seared Fish (432) Maple-Mustrad Salmon from Vermont, New Jersye's Grilled Swordfish with Summer Salsa, Spice-Crusted Tuna from California, Bacon-Grilled Trout from Montana, Big Apple Cod from New York, and Grouper Matacumbe from the Florida Keys-our country is rich with fish; here they are all fired up to perfection. Sizzling Shellfish (520) Soft-shell crabs grilled the Delaware way. A Canadian dill-grilled lobster. Five West Coast ways to grill oysters. Shellfish is more than shrimp on the barbie, but they're here, too, grilled both Louisiana and Indiana style. The Vegetarian Grill (564) Portobello "Cheese steaks" from Pennsylvania, Hickory-Smoked Baked Bean Squash from Maine, and thr
    Synopsis
    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)., 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 Number
    TX840.B3R3552 2003

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