The Asian Barbecue Book: From Teriyaki to Tandoori

"A beautiful cookbook"—Steven Raichlen, author of The Barbecue Bible

The Asian Barbecue Book is an inspired and practical guide to creating countless delicious Asian-inspired meals hot off the flame.

Traveling and eating barbecue throughout Asia, author Alex Skaria has mastered the technique and art of barbecue, combining Western barbecue techniques with the aromatic and enticing flavors of Asia. All of the recipes in the book can be made using conventional backyard grills, yet for those truly adventurous barbecue enthusiasts side bars and tips on making some exotic barbecued meats are included (such as whole pit-roasted pig).

This Asian barbecue cookbook starts off with barbecuing fundamentals—choice of grills is discussed, including unique Asian grills, grilling tools, grilling techniques, timing and temperature control, and much more. From tips on tenderizing meat and achieving moist, juicy barbecue, the author guides cooks through the process, ensuring they end up with a great meal every time.

With The Asian Barbecue Book cooks will learn how to make classic Asian barbecue dishes—such as Indonesian Satay, Korean barbecue, Indian Tandoor and Persian Shish Kebabs—and how to give familiar and always popular backyard barbecue favorites an Asian twist—such as Chicken Wings with Hoisin Honey Marinade, Beef Short Ribs with Teriyaki Glazing, and Salmon Filet with Miso Marinade.

For cooks who want to grab flavors quickly, or don't want to complete a main recipe from start to finish, numerous quick and easy recipes for barbecue sauces, rubs, pastes and marinades provide the basis for infusing new and exciting flavors into meat, poultry and seafood. Complete with sides and salads, such as Thai Papaya Salad and Asian Slaw, and desserts, such as Grilled Mango with Ginger Syrup, this treasury of Asian barbecue recipes will be a resource for years to come.

Recipes include:

• Tandoori Spice Rub
• Wasabi Mayonnaise
• Korean-Style Barbecued Sirloin Steaks
• Thai T-bone Steaks
• Stuffed Saffron Chicken
• Grilled Duck Breast with Orange Soy Glaze
• Bombay-Style Swordfish Steaks
• Seared Teriyaki Tuna
• Vindaloo Pork Steaks
• Spicy Sweet Pork Satays with Fiery Lime Chili Dip
• Lamb Shish Kebabs
• Zucchini with Pesto
• Tabbouleh Salad
• Grilled Bananas with Chocolate and Coconut