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Seared
Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works. Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking. Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colourful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.
Mastering Grilling & Barbecuing
Offering a complete cooking course in a single volume, this book show how to prepare Texas Beef Brisket, Classic Grilled Chicken with Barbecue Sauce, and many other crowd-pleasers. Also included are key techniques that deliver dozens of indispensable culinary building blocks, such as how to build a hot charcoal fire and how to test foods for doneness. 50 recipes. Color photos.
Scorched
Scorched is a one-stop shop for recipes and practical advice that will help you get the most from cooking fish on your barbecue, beginning with the science of why we need to cook different types of fish in different ways and the physics of how fire works. Live-fire expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of fish, from cooking whole fish, fillets, shellfish, stuffed & wrapped, to burgers, fritters and skewers, fish in a pan and smoked fish, with more than 85 recipes. Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, with troubleshooting tips throughout. Full of succulent, colourful recipes, Scorched is the most useful, practical and comprehensive guide to grilling fish on the market.
Barbecue
From Mexican pork cutlets with lime and jalapeno sweet corn to Middle-eastern lamb kofta, Make Me BBQ will ignite readers' tastebuds from the very first recipe. Barbecuing is as versatile and easy as ever, and with this next book in the Make Me series, readers can be as ambitious or as low-key as they like. Ranging from slow-cooked main meals to quick vegetable side dishes, these easy-to-follow recipes each have that 'wow-factor'. A whole chapter dedicated to marinades, spice rubs and sauces will also equip readers with flavour boosters to bring ingredients to life.
Barbecue
If there is one thing the United States takes seriously (outside of sports), it’s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn’t invent the cooking form, nor do Americans have a monopoly on it—from Mongolian lamb to Fijian pig and Chinese char siu, barbecue’s endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is. Traveling to New Zealand for the Maori’s hangi, Hawaii for kalua pig, ...
Barbecuing
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Fired Up
This book presents nearly 100 no-nonsense recipes to cover all your barbecuing needs. Beautifully photographed with a distinctive modern design, it will make every reader inspired to grab the tongs and a tinnie, and head out to the barbie.
Weber's Barbecue Bible
This is your new go-to companion from the most trusted name in BBQ-ing. Much more than just a recipe collection, Weber's Barbecue Bible is an entirely new take on grilling today, with every recipe step visually depicted in full-colour photography. Weber's Barbecue Bible is the most comprehensive and visually instructive barbecue book available. With over 125 all-new, modern, inspirational ideas for every occasion. Each recipe is beautifully photographed for easy, at-a-glance understanding, accompanied by expert advice and over 750 step-by-step photos. Recipes include: Maple-bourbon Chicken Wings Tarragon-Mustard Prawn Skewers Thai Chicken Skewers with Peanut Sauce Rotisserie Rib Roast with Melted Onions Tequila Smoked Salmon with Radish Salsa Pork Souvlaki Marinated Aubergine with Tahini
The Book of Grilling & Barbecuing
This creative cookbook begins with chapters on equipment and basic techniques, and then launches into nine delicious chapters. More than 100 full-color photos are included.
Charred
The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables. If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli. Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame!
