Global Smoke
Bold New Barbecue Inspired by The World's Great Cuisines
Seiten
2023
Harvard Common Press,U.S. (Verlag)
978-0-7603-8336-0 (ISBN)
Harvard Common Press,U.S. (Verlag)
978-0-7603-8336-0 (ISBN)
Global Smoke takes genuine smoke-cooked barbecue on a thrilling and delectable worldwide tour, far beyond the Southern US–only focus of most BBQ books.
Fire up your backyard smoker for a flavor-packed spin around the world in 100 recipes that will take your barbecue cooking in delicious new directions.
Cooking low and slow over wood smoke—what is often called authentic barbecue or real barbecue—is practiced and enjoyed in many dozens of the world’s tastiest cuisines. Yet almost every barbecue book available zooms in on the US South and Texas as the only sources of authentic BBQ recipes, neglecting the rest of the US and, for that matter, the rest of the world.
In Global Smoke, four-time James Beard Cookbook Award winner Cheryl Alters Jamison sets the record straight. She masterfully expands the geographic range of barbecue, and she takes the barbecue cookbook beyond the near-constant repetition of recipes for ribs, pork shoulder, and brisket.
Through this trailblazing cookbook, you will discover that fish and seafood, vegetables and fruits, chicken and turkey, lamb, and a host of unexpected things can be smoke-cooked to perfection. And you will learn that the Caribbean, Mexico, Latin America, Europe, South and East Asia, and many other regions have amazing smoke-cooking recipes that are easy to master right in your backyard. The recipes include:
Smoked Cape Cod Clam Dip
Korean Short Ribs
St. Lucia Citrus Shrimp
Tandoori-Style Chicken Breasts
Smoked Lamb Burgers and Salsa Verde
Cider-Soaked Pork Kebabs
Saffron and Ginger Sweet Potatoes
Sugar-and-Spice Smoked Salmon
If you earned your chops as a BBQ enthusiast by smoking ribs and pulled pork, that’s quite an achievement. If you are ready to explore a fantastic world of new smoke-cooking ideas beyond those basics, this is the book you need.
Fire up your backyard smoker for a flavor-packed spin around the world in 100 recipes that will take your barbecue cooking in delicious new directions.
Cooking low and slow over wood smoke—what is often called authentic barbecue or real barbecue—is practiced and enjoyed in many dozens of the world’s tastiest cuisines. Yet almost every barbecue book available zooms in on the US South and Texas as the only sources of authentic BBQ recipes, neglecting the rest of the US and, for that matter, the rest of the world.
In Global Smoke, four-time James Beard Cookbook Award winner Cheryl Alters Jamison sets the record straight. She masterfully expands the geographic range of barbecue, and she takes the barbecue cookbook beyond the near-constant repetition of recipes for ribs, pork shoulder, and brisket.
Through this trailblazing cookbook, you will discover that fish and seafood, vegetables and fruits, chicken and turkey, lamb, and a host of unexpected things can be smoke-cooked to perfection. And you will learn that the Caribbean, Mexico, Latin America, Europe, South and East Asia, and many other regions have amazing smoke-cooking recipes that are easy to master right in your backyard. The recipes include:
Smoked Cape Cod Clam Dip
Korean Short Ribs
St. Lucia Citrus Shrimp
Tandoori-Style Chicken Breasts
Smoked Lamb Burgers and Salsa Verde
Cider-Soaked Pork Kebabs
Saffron and Ginger Sweet Potatoes
Sugar-and-Spice Smoked Salmon
If you earned your chops as a BBQ enthusiast by smoking ribs and pulled pork, that’s quite an achievement. If you are ready to explore a fantastic world of new smoke-cooking ideas beyond those basics, this is the book you need.
Cheryl Alters Jamison, the multi-award-winning author and co-author of more than a dozen books on regional American cooking and on grilling and barbecue, including Smoke & Spice, The Barbecue Lover's Big Book of BBQ Sauces, The Border Cookbook, and Texas Home Cooking.
Contents
Introduction
Appetizers and Finger Foods
Smoke-Seasoned Soups
Scintillating Salads
The Best Beef
Smokin' Good Pork
Tantalizing Lamb, Veal, and Venison
Uncommonly Good Poultry
A Fresh Take on Seafood
Vegging Out
Pastas, Beans, Rice, and Other Grains
Measurement Equivalents
Index
About the Authors
| Erscheinungsdatum | 02.06.2023 |
|---|---|
| Zusatzinfo | 60+ color photos |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 567 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 0-7603-8336-7 / 0760383367 |
| ISBN-13 | 978-0-7603-8336-0 / 9780760383360 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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