Böcker av Steven Raichlen

Raichlen provides a step-by-step guide to the art and craft of smoking, as well as an in-depth rundown on various smokers; the essential brines, rubs, marinades, and barbecue sauces; and a complete exposition of types of woods to use. He also looks at cold smoking, hot smoking, smoke-roasting and smoke-braising.

So what's new about the new edition of Sauces? Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything.

America's grill-master turns to America's favourite cut of meat: the brisket. Whether barbecued in Texas, brined into corned beef, or braised for a Passover table, brisket ignites passion in meat lovers, grillers, and comfort-food fans. Now here's the best, from the best.

Including Singapore's Best Beef Sate, Turkish Roasted Pumpkin Dip, Basque Country Salt-Crusted Rib Steak, Brazilian Pork Schnitzel, The USA's Ultimate Hamburger, Malaysian Turmeric Prawns, Israeli Turkey Shawarma, Moroccan 'Iceberg' Game Hens, and Mexican S'Mores, this title presents an advanced course in the world of grilling.

A modern approach to grilling from Steven Raichlen, America's "master griller" (Esquire). With 100 recipes, Project Fire shows how to put the latest grilling methods to work--from spit-roasting to salt-grilling--using favorite ingredients and adding a dash of daring in flavors, technique, and presentation.

Beginning with legendary beer-can chicken-born on the barbecue circuit, it's the perfect bird, crackly crisp outside, succulent within, and bursting with flavors-here are dozens of good-time recipes, variations, and techniques, each with a "Wow!" factor. Wow! is grilling a whole fish in a salt crust, searing steak right on the embers, threading swordfish on lemongrass stalks-and cooking every manner of fowl over every type of can and liquid. Includes clear, easy-to-follow directions, plus sauces, rubs and notes on equipment.

With 200 recipes this book captures the convergence of Latin, Caribbean and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit and other exotic ingredients.

This cookbook combines recipes with step-by-step instructions for barbecueing almost any food imaginable. Recipes vary from Grilled Eggplant Dip and Asian Flavoured Vegetables, to Brazilian Coconut Prawns, Grilled Stuffed Chicken Breasts and Tandoori Lamb chops.