The warming weather is a sign that summer is on the way; time to light up the coals and get cooking al fresco. Take the early season as an opportunity to brush up on a few new barbecue techniques with these guides from master grillers.
In How to Grill, Steven Raichlen offers detailed instruction for 150 essential barbecue recipes with over 1,000 step-by-step photographs to walk you through the process. You'll master quintessential classics such as Smoked Pork Spareribs, Smoked Brisket, Beer-Can Chicken and every type of vegetable imaginable. Get the low-down on equipment and set-up as well as Raichlen's expert tips for prepping for your cook-out—How to Grill is the perfect manual to ensure grilling success.
Keith Floyd gives an ode to outdoor cooking in Floyd on Fire. Amateur grillmasters are led through this blazing terrain from start to finish,first by building their own garden grill and mastering its fire. Start with hamburgers and soon you’ll find yourself with stuffed suckling pig.
Steven Raichlen set out to create a comprehensive collection of barbecue recipes, and he succeeded, compiling over 300 recipes that originate from sixty countries. From Argentina to Vietnam, Planet Barbecue gives a detailed look into international methods of grilling breads, beef, veal, pork, lamb, fish, vegetables, and more. Including vivid context for each dish and easy instruction for recreation, this cookbook the definitive barbecue resource.
Australian journalist, David Dal,e writes and talks about food, travel, popular culture and anthropology, and teaches journalism at the University of Technology Sydney. His 14 books include: The Art of Pasta (with Lucio Galletto); Anatolia - Adventures in Turkish Cooking (with Somer Sivrioglu); Essential Places - A book about ideas and where they started; and The Little Book of Australia.
Emily Dilling the author of My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. She moved to Paris in 2005 from her native California and began exploring the cities markets, restaurants, and cafés. In 2010 she founded the blog Paris Paysanne, where she writes about her favorite addresses and artisans in the city. She is also the producer and host of the Paris Paysanne Podcast. Emily currently lives in the Loir-et-Cher region of France, where she writes and works in the grapevines.
Michele Cranston has been cooking and styling for 25 years in a career that has included working in various restaurants, setting up an acclaimed café, cooking creatively for a food production company in London and writing about food. She was the Food Editor at marie claire magazine for 5 years and has written 10 books under the marie claire title. She recently published a new book, ‘A Simple Table’ under her own name.
A trained chef and former food editor of Waitrose Food Illustrated Magazine in the UK, Alice Hart has written for a wide range of publications, including the New York Times, The Guardian and magazines such as Jamie Oliver, Red and Homes and Gardens. As a cookery book author, Alice is known for her inspirational, globally influenced recipes. Published titles include Alice's Cookbook, Friends At My Table and Vegetarian.
Emily Luchetti is the James Beard Award Winner for Outstanding Pastry Chef, 2004. She began her culinary career on the savory side of the kitchen in New York City after attending The New York Restaurant School. A move to San Francisco allowed her to join the opening team at Jeremiah Tower’s Stars Restaurant. After three years on the line she switched to the sweet side of the kitchen and has never looked back.
Anthony Myint is a chef and activist mobilizing the restaurant industry toward healthy soil as a solution to the climate crisis. He is the Co-Founder of Mission Chinese Food and is the 2019 winner of the Basque Culinary World Prize for his non-profit work as Co-Founder of Zero Foodprint and Restore California, working to create a renewable food system through agricultural carbon removal.