{"product_id":"barbecue-smoked-grilled-recipes-from-across-the-globe","title":"Barbecue: Smoked \u0026 Grilled Recipes from Across the Globe","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eRaised in Los Angeles, \u003cb\u003eHugh Mangum\u003c\/b\u003e switched careers from musician to chef. He studied at The French Culinary Institute, before becoming executive chef\/pitmaster at Smoking Lil's in Pennsylvania. He then co-founded the acclaimed American restaurant chain Mighty Quinn's in 2012. Hugh is barbecue obsessed, and this book is his love letter to fire and smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eShana Liebman\u003c\/b\u003e 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 \u003ci\u003eNew York Magazine\u003c\/i\u003e, \u003ci\u003ethe Independent\u003c\/i\u003e, \u003ci\u003eSalon\u003c\/i\u003e, and \u003ci\u003eFood52\u003c\/i\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e'For anyone looking to add more live fire cooking to their repertoire, this is a must.' - \u003ci\u003ePublishers Weekly\u003c\/i\u003e, starred review\u003c\/p\u003e\n\u003cp\u003e'Hugh is barbecue obsessed, and this book is his love letter to fire and smoke.' - \u003ci\u003eUpscale Living Magazine\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e'The global flavors of fire and smoke light up a new book about an old tradition' - \u003ci\u003eVancouver Sun\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003cb\u003e Featured by \u003ci\u003eNBC's TODAY SHOW, The Sunday Times, Hello Magazine, Daily Mail, \u003c\/i\u003ethe\u003ci\u003e Independent, Waitrose Weekend, Stylist, Monocle, Great British Chefs, The Caterer\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe ultimate guide to cooking with fire and smoke, featuring 280 beloved barbecue and grilling recipes from cultures across the globe\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eJoin 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 \u0026amp; Sausages, Mains, Sides, Sauces \u0026amp; 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.'\u003c\/p\u003e\n\u003cp\u003eExpansive and inclusive, \u003ci\u003eBarbecue\u003c\/i\u003e 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.\u003c\/p\u003e\n\u003cp\u003eRichly 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 05\/19\/2025 (EAN 9781838669362, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mangum, Hugh\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Phaidon Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-05-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Methods|Outdoor|Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Barbecuing|Smoking (Cooking)|Cuisine au barbecue|Fumage|Cookbooks|Livres de cuisine\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781838669362\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781838669362\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Default Title","offer_id":51154281857302,"sku":"SP-9781838669362","price":62.44,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781838669362_spiral.png?v=1774940429","url":"https:\/\/lusper.myshopify.com\/products\/barbecue-smoked-grilled-recipes-from-across-the-globe","provider":"Lusperbooks","version":"1.0","type":"link"}