Ben's Barbecue - Tapa blanda

A selection of delicious dishes for cooking on the grill from across the globe, featuring stunning photographs and decadent side dishes?Barbecued Corn with Bacon and Chili Butter, anyone? No longer must barbecues be restricted to hamburgers and hot dogs. From Uruguayan Chicken to Mexican Suckling Pig, Japanese Robatayaki Vegetables to Singapore Chili Crab, this is an international tour de force of the best of barbecuing from around the world. Each delicious recipe can be cooked over any type of grill?whether a simple wire rack over an open fire, a charcoal grill, or a gas-powered cooker. Accompanying the main dishes are scrumptious drinks and dessert ideas (Grilled Pineapple with Rum, Ginger, and Lemongrass Syrup) as well as all the recipes for rubs and marinades (Chimichurri, Harissa), breads (Fig, Mint and Mozzarella Bruschetta), salads (Spiced Red Bean Salad), and vegetables (Coal-Baked Artichokes, Whole Pumpkin Biryani) needed to make any barbecue a true feast.

Ben O’Donoghue is a former chef at the famous River Café with Jamie Oliver and a regular contributor to Delicious and Olive magazines. He is the coauthor of Surfing the Menu.