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The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Hardcover
Publisher Price: $45.00
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ISBN10: 1962098214
ISBN13: 9781962098212
Publisher: Tra Publishing
Published: Jul 1 2025
Pages: 288
Weight: 3.35
Height: 1.20 Width: 8.10 Depth: 10.40
Language: English
ISBN13: 9781962098212
Publisher: Tra Publishing
Published: Jul 1 2025
Pages: 288
Weight: 3.35
Height: 1.20 Width: 8.10 Depth: 10.40
Language: English
A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame --Library Journal This comprehensive cookbook shares seven barbecue types--from charcoal grills to smokers--and one hundred gourmet recipes--from appetizers to desserts--enjoyable year-round. Hailing from Quebec and currently residing in France, pitmaster BIG T invites you to challenge the notion that barbecue is limited to grilled meats and summer cookouts. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. Join him in becoming a serial griller and embrace the endless possibilities that barbecuing has to offer! In his debut cookbook, you'll discover:
- Cooking methods: from direct and indirect grilling, to hot and cold smoking Barbecue types: including gas, charcoal, pellet, Kamado, plancha, and smoker Practical insights: on heat control, fuel selection, fire maintenance, cleanliness, food temperatures, wood types, and essential accessories Classic recipes: Like sausages, ribeye steak, and duck breast Unique creations: Such as pumpkin fondue, Cajun-style sardines, braised leek toast, crusted ribeye, and maple syrup-roasted mango
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