Barbecue: Smoked & Grilled Recipes From Across the Globe

(Hardback)

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Join pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts the book s wide-ranging recipes span styles and techniques, from classic American Smoked Brisket, Ethiopian Berbere-spiced Ribs, and Mexican Barbacoa to Italian Porchetta, Indonesian Pork Satay, Spanish Coal-Roasted Vegetables, and the iconic Australian barbecue fare known as Snags.

Expansive and inclusive, Barbecue features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits, skillet brownies, and Icelandic Smoked Cheesecake. Mangum, an award-winning chef and co-founder of the much-loved Mighty Quinn s barbecue restaurants, reveals the origin story behind each recipe, followed by clear, accessible directions for home cooks of all skill levels.

Richly illustrated with more than 100 mouth-watering photographs, this vibrant cookbook also boasts a special section of recipes contributed by some of the world s best-known chefs and experts in live fire cooking, including Maksut Askar, May Chow, Ross Dobson, Moustafa Elrefaey, Monique Fiso, Renzo Garibaldi, Elizabeth Karmel, Vusi Ndlovu, Sukyoung Park, Tomos Parry, Jess Pryles, Dave Pynt, Jessica Rosval, Marsia Taha Mohamed Salas, Sean Sherman, and Rawlston Williams.

Author Bio

Raised in Los Angeles, Hugh Mangum switched career from musician to chef. He studied at The French Culinary Institute, before becoming executive chef/pit master at Smoking Lil s in Pennsylvania. He then founded the aclaimed American restaurant chain Mighty Quinn s in 2012. Hugh is barbecue obsessed, and this book is his love letter to fire and smoke.

Shana Liebman is a writer/editor with a culinary degree from the Institute of Culinary Education and an MFA from Columbia University. She writes about food and culture for many publications, including New York Magazine, the Independent, Salon, and Food52.