Ainsley Harriott's
Barbecue World

  The second season of GREAT FOOD introduces Ainsley Harriott to public broadcasting audiences. Traveling around the world, show-casing the best barbecue recipes of each culture, the flamboyant Ainsley is in his element.

  "Cooking over coals or an open fire has been practiced since prehistoric man, yet today the technique remains essentially the same. Now the loin cloth has been replaced by designer shorts, " laments Ainsley. "But like our prehistoric brothers and sisters, you can't beat finger-lickin' food — it's deliciously sociable."

  From Thailand, to Greece, to Jamaica, some of the barbecue classics grilled up by Ainsley include Shrimp Satay with Griddled Limes, Beef Peppa-feta Rolls, Fuzzyless Jerk Chicken, all washed down by an array of refreshing drinks: Ainsley's Mum's Caribbean Rum Punch, South African White Wine and Peach Cup, or Iced Melon Limeade.

  Barbecueing is a passion Ainsley wants public television audiences to start enjoying as soon as possible.

  "I've always wanted to do a television series that would make everyone instantly comfortable and confident for barbecue season. There's absolutely no better feeling than cooking and eating 'al fresco.' So, let's forget the days of burnt chicken or charred burgers. The Barbecue Bible will make you into a Connoisseur of the Coals. Go on, get sizzling!"

Cookbook available in February 2000.
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