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Barbecue: A Global History (Edible)
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- ¡Cómpralo ya!Barbecue: A Global History (Edible)
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USD12,34 (aprox. 10,74 EUR) USPS Ground Advantage®.
Ubicado en: Macon, Georgia, Estados Unidos
Entrega:
Entrega prevista entre el lun. 10 nov. y el lun. 17 nov. a 94104
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N.º de artículo de eBay:226758868328
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Características del artículo
- Estado
- Release Year
- 2014
- ISBN
- 9781780232591
Acerca de este producto
Product Identifiers
Publisher
Reaktion Books, The Limited
ISBN-10
1780232594
ISBN-13
9781780232591
eBay Product ID (ePID)
172366779
Product Key Features
Book Title
Barbecue : a Global History
Number of Pages
144 Pages
Language
English
Publication Year
2014
Topic
Methods / Barbecue & Grilling, History
Illustrator
Yes
Genre
Cooking
Book Series
Edible Ser.
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
13 Oz
Item Length
7.7 in
Item Width
4.8 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
23
Reviews
Deutsch and Elias infuse their short, light-hearted history with anecdotes and recipes that will appeal to the more general reader. For example, Cantonese barbecued pork was allegedly invented by a careless young man who burned down a house with nine piglets inside. The destruction was, apparently, a small price to pay for the joy of eating charred pig flesh. . . . While seeking to entertain, Barbecue urges us to undertake a deeper analysis, considering how a subculture of barbecue has transformed the process into a competitive sport played around the world, most notably in the U. S.
Dewey Decimal
641.7609
Table Of Content
Introduction: Smoke and Meat 1. Barbecue Beginnings 2. Man and Feast 3. Poles, Holes, Racks and Ovens: The Technology of Barbecue 4. A World of Barbecue 5. Competition and Connoisseurship 6. Sauces and Sides Recipes References Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index
Synopsis
A concise yet comprehensive account of the origins, varieties and technology used for the quintessentially red-blooded pursuit, barbecue, examining the customs and curious activities associated with this predominantly male activity. The authors look at the varieties of barbecue around the world, from the New Zealand Maori's hangi , to Hawaiian kalua pig, Mongolian boodog , Mexican barbacoa de cabeza , and Spanish bull roast, as well as discussing why barbecuing is seen as a manly activity, the evolution of cooking techniques, the technology of barbecuing equipment, and competitive barbecuing in the USA. The book also contains mouth-watering historical and modern recipes, from an 1877 Minneapolis recipe for a whole roast sheep, to a 1942 pork spare rib recipe from the Ozarks, to tandoori lamb chops, Peri Peri chicken and Chinese roast duck., A mainstay of the Travel Channel's Man v. Food, barbecue is an American institution. It is compelling in that it is an ancient, very simple form of cookery and at the same time a high form of culture complete with competitions, and global variations including Mongolian lamb (khorkhog), Fijian pig, Chinese char siu, and US Pacific Northwest salmon. Barbecue: A Global History provides a concise yet comprehensive account of this quintessentially red-blooded pursuit, from the first barbecues of ancient Africa, to the origin of the word itself (the Arawak barbacao), to defining what it actually is ('indirect smoke roasting'). Jonathan Deutsch and Megan J. Elias look at the varieties of barbecue around the world, from the New Zealand Maori's hangi, to Hawaiian kalua pig, Mongolian boodog, Mexican barbacoa de cabeza, and Spanish bull roast, as well as discussing why barbecuing is seen as a manly activity, the evolution of cooking techniques, the technology of barbecuing equipment, and competitive barbecuing in the USA. The book also contains mouth-watering historical and modern recipes, from an 1877 Minneapolis recipe for a whole roast sheep, to a 1942 pork spare rib recipe from the Ozarks, to tandoori lamb chops, Peri Peri chicken and Chinese roast duck. A perfect gift for backyard griller and professional roaster alike, Barbecue is a celebration of all things primal, smoky, meaty, and delicious., If there is one thing the United States takes seriously (outside of sports), it's barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn't invent the cooking form, nor do Americans have a monopoly on it--from Mongolian lamb to Fijian pig and Chinese char siu , barbecue's endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is. Traveling to New Zealand for the Maori's hangi , Hawaii for kalua pig, Mexico for b arbacoa de cabeza , and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue's status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters.
LC Classification Number
TX840.B3
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