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Asian Barbecue Book : From Teriyaki to Tandoori

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Pub. Date:
Tuttle Pub

Questions About This Book?

What version or edition is this?
This is the edition with a publication date of 3/10/2011.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.


Travelling 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 flavours of Asia. All of the recipes in the book can be made using conventional backyard grills, yet for those truly adventurous barbecue enthusiants side bars and tips on making some exotic barbecued meats are included (such as whole pit-roasted pig). The book 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 tenderising meat and achieving moist, juicy meat, the author guides cooks through the barbecue 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 favourites an Asian twist - such as, Chicken Wings with Hoisin Honey Marinade, Beef Short Ribs with Teriyaki Glazing, and Salmon Filet with Miso Marinade

Author Biography

Alex Skaria has traveled the entire Asian region ranging from Lebanon and Turkey to Korea and Japan, sharpening his cooking and barbecuing skills.

Alberto Cassio opened Photobank in 1978, the first stock photography library in Thailand.

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