The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts

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, with his roots in the Huron tribe and a childhood passion for fire, 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. 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

Hailing from Quebec and currently residing in France, BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to explore this exciting world of flavors. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer!

Author: Cornuet
Binding Type: Hardcover
Publisher: Tra Publishing
Published: 07/01/2025
Pages: 288
Weight: 3.35lbs
Size: 10.40h x 8.10w x 1.20d
ISBN: 9781962098212