Beschreibung
The ultimate guide to cooking with fire and smoke, featuring 280 beloved barbecue and grilling recipes from cultures across the globe Join pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter - Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts - the books wide-ranging recipes span styles and techniques, from classic American Smoked Brisket, Ethiopian Berbere-spiced Ribs, and Mexican Barbacoa to Italian Porchetta, Indonesian Pork Satay, Spanish Coal-Roasted Vegetables, and the iconic Australian barbecue fare known as Snags. Expansive and inclusive, Barbecue features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits, skillet brownies, and Icelandic Smoked Cheesecake. Mangum, an award-winning chef and co-founder of the much-loved Mighty Quinns barbecue restaurants, reveals the origin story behind each recipe, followed by clear, accessible directions for home cooks of all skill levels. Richly illustrated with more than 100 mouth-watering photographs, this vibrant cookbook also boasts a special section of recipes contributed by some of the worlds best-known chefs and experts in live fire cooking, including Maksut Askar, May Chow, Ross Dobson, Moustafa Elrefaey, Monique Fiso, Renzo Garibaldi, Elizabeth Karmel, Vusi Ndlovu, Sukyoung Park, Tomos Parry, Jess Pryles, Dave Pynt, Jessica Rosval, Marsia Taha Mohamed Salas, Sean Sherman, and Rawlston Williams.
Autorenporträt
Raised in Los Angeles, Hugh Mangum switched career from musician to chef. He studied at The French Culinary Institute, before becoming executive chef/pitmaster at Smoking Lils in Pennsylvania. He then founded the acclaimed American restaurant chain Mighty Quinns in 2012. Hugh is barbecue obsessed, and this book is his love letter to fire and smoke. Shana Liebman is a writer/editor with a culinary degree from the Institute of Culinary Education and an MFA from Columbia University. She writes about food and culture for many publications, including New York Magazine, the Independent, Salon, and Food52.
Herstellerkennzeichnung:
Phaidon Verlag GmbH
Zähringer Straße 24
10707 Berlin
DE
E-Mail: gpsr@phaidon.com
