The Big Book on Barbecuing
The Big Book on BarbecuingJens Linder
The taste of barbecued food is fantastic – perhaps it’s the smoky flavour that takes it to a whole new level. And, like the smell of newly cut grass, the sound of splashes in the water and the dazzling sun, barbecues are synonymous with summer. But barbecues are so much more than that. There is something primitive about them. In every culture all around the world, people cook over embers. The details may vary somewhat, but what they have in common is the wonderful smoke-browned and roasted flavour. The ingredients can be marinated, dry-spiced or salted. You can smoke large joints of meat under a lid for hours or sizzle small pieces of skewered meat in just a few minutes. You can baste or glaze the food, barbecue it with wood chips and fresh herbs, or even with wine or water steaming on one side of the burning coal.
The book’s many recipes come from all across the world and include everything from Korean thinly-sliced entrecote, juicy barbecued brisket from Texas and saffron chicken from Iran to Argentinian asado, South African braai, French leg of lamb and kebabs from countries far and near. With separate chapters on sauces, accompaniments and main courses, the combinations and choices are endless.
Is barbecuing easy or difficult? That depends. It can be simple and delicious or complicated and delicious. The Big Book on Barbecuing is perfect whether you are a beginner eager to get started or a more experienced barbecuer looking for inspiration. This is a book that you will turn to again and again!
Jens Linder is a chef and journalist who writes for the Swedish newspaper Dagens Nyheter, among others. He is one of the authors of Bonnier’s cookery book, The Big Book on Cooking, and has also written several of his own cookbooks that have won prizes from both the Swedish Academy of Culinary Arts and Meal Sciences and Gourmand World Cookbook Awards.
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