The Barbecue! Bible, By Steven
Raichlen
Reviewed by Publishers
Weekly
The title of the latest assemblage
from the author of James Beard Award-winning Raichlen
(Miami Spice; High-Flavor Low-Fat Cooking) doesn't begin
to convey the international scope of the nearly 500
grilling recipes he gathered while on a three-year,
25-country pilgrimage. Starting with appropriate drinks
to accompany grilled food (try a Smoky Martini, flavored
with a single drop of Liquid Smoke), Raichlen next turns
to appetizers as varied as Shrimp Mousse on Sugarcane,
which he discovered in Vietnam, and Grilled Snails,
which Patricia Wells told him about during a trip to
France. Entrees bold enough to stand up to such beginnings
include Korean Sesame-Grilled Beef and cumin-scented
Peruvian Beef Kebabs (adapted for American tastes with
sirloin rather than beef heart). Raichlen's blendings
of tastes and traditions are exemplified in Argentinian
Veal and Chicken Kebabs, savory with pancetta, red bell
pepper and prunes. Revered American traditions are captured
with such recipes as Elizabeth Karmel's North Carolina-Style
Pulled Pork and The Great American Hamburger. Raichlen
also includes a host of non-grilled salads and vegetables
to serve as worthy foils to the intense flavors of food
hot from the fire. Sesame Spinach is a favorite dish
from Japan, and A Different Greek Salad takes its zip
from romaine and dill. This will be a must-have collection
for any home cook hoping to expand his or her grilling
horizons.
Copyright 1998 Reed Business
Information, Inc. --This text refers to an out of print
or unavailable edition of this title.
