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Author: Jonathan Deutsch

ISBN: 9781780232591
Format: Hardcover
Number Of Pages: 128
Published: 1 June 2014
Country of Publication: GB
Dimensions (cm): 19.7 x 12.0 x 1.27
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.

About the Author

Jonathan Deutsch is the author of They Eat That? (2012). Megan J. Elias is the author of Food in the United States, 1980 - 1945 (2009).

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