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Aromen des südostasiatischen Grills: Klassische Rezepte für Meeresfrüchte und Fleisch-
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Standort: Sparks, Nevada, USA
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eBay-Artikelnr.:404323187738
Artikelmerkmale
- Artikelzustand
- Publication Date
- 2020-03-31
- Pages
- 224
- ISBN
- 9781984857248
Über dieses Produkt
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
198485724X
ISBN-13
9781984857248
eBay Product ID (ePID)
3038411185
Product Key Features
Book Title
Flavors of the Southeast Asian Grill : Classic Recipes for Seafood and Meats Cooked over Charcoal [a Cookbook]
Number of Pages
224 Pages
Language
English
Publication Year
2020
Topic
Methods / Barbecue & Grilling, Methods / Outdoor, Specific Ingredients / Meat, Regional & Ethnic / Southeast Asian
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
32.7 Oz
Item Length
10.2 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2019-034265
Dewey Edition
23
Reviews
"Anyone who has spent time in Southeast Asia is familiar with the curl of smoke rising up behind the crowds on busy street corners; the whiff of charred meat, caramelized sugar, and fish sauce drifting from alleyways; and the deeply flavorful, charred meal that they announce. With plenty of photos, precise recipes, and Leela's deep understanding of both her native cuisine as well as western supermarkets and kitchens, Flavors of the Southeast Asian Grill will quickly help that fragrant smoke become a permanent resident above your own backyard." --J. Kenji López-alt, author of The Food Lab: Better Home Cooking Through Science "I want every weekend warrior who dotes on burgers, brats, steaks, and ribs to buy this book. I know you love Thai satay and Vietnamese delicacies, but you didn't think you could do it at home. Well you can, and you must, because you can actually do it better than most restaurants. Leela has opened a whole new world of taste adventures to the barbecue lover, and we should all rush into it. I am inspired!" --Meathead, barbecue whisperer, publisher of AmazingRibs.com , and author of Meathead: The Science of Great Barbecue and Grilling
Dewey Decimal
641.5/784095
Synopsis
60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire., 60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling. Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well as recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces. The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.
LC Classification Number
TX840.B3P86 2020
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