From the first barbecues of ancient Africa to Fijian pig and Chinese char siu, meat that's been slowly roasted over a smoky fire is enjoyed around the globe - and with an infinite variety of spices, sauces and sides. A muscular, sinewy account of this quintessentially red-blooded pursuit, Barbecue explores the history of this most primitive and essential of cooking techniques. Travelling to New Zealand for the Maoris' hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza and South Africa for a braai, Jonathan Deutsch and Megan J. Elias tell the story of the evolution of barbecue cooking methods and technology. The book explores the barbecue's place in society and culture, from Hawaiian feasts to political fundraisers and barbecue competitions. It also questions why the process of barbecuing is thought of as an exclusively masculine activity. With its mouthwatering recipes from around the world, Barbecue is the perfect gift for backyard grillers and professional barbecue competitors alike: a celebration of all things smoky, meaty and delicious.
Publisher: Reaktion Books
Number of pages: 128
Weight: 331 g
Dimensions: 197 x 120 x 15 mm
'Embellished with clever illustrations and a nice selection of historical and contemporary recipes ... [an] outstanding series of food volumes.' - Wall Street Journal 'The Edible Series contains some of the most delicious nuggets of food and drink history ever. Every volume is such a fascinating and succinct read that I had to devour each in just a single sitting ... food writing at its best!' - Ken Hom, chef and author