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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 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.
A perfect gift for backyard griller and professional roaster alike, Barbecue is a celebration of all things primal, smoky, meaty, and delicious.
Traveling to New Zealand for the Maori’s hangi, Hawaii for kalua pig, Mexico for barbacoa 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.
a global history
Man and feast
Poles, holes, racks and ovens : the technology of barbecue
A world of barbecue
Competition and connoisseurship
Sauces and sides
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