Heat and Smoke II – A Fearless Australian Approach to the Dark Art of Real Barbecue
$29.99
This is the stunning and timely successor to Hart’s ‘Heat & Smoke’ which is, quite simply, the wittiest, most accessible and best-loved Australian barbecue book of all time. The fun continues, and so do the fresh and innovative ideas – this time, focussed on the techniques, raw materials and other national advantages that give Real Barbecue in multicultural Australia a freshness and distinction all of its own.
With more inspirational pictures by ace food photographer Dean Cambray, ‘Heat & Smoke II’ has again been masterminded and written by Melbourne barbecue guru Bob Hart who shares new and remarkable ways of extracting much more from familiar ingredients. Steaks – especially giant T-bones, soar to new heights; fashionable beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of premium gin; duck breasts and chicken thighs are brined and slowly smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more. Sardines, oysters, scallops and even mango cheeks and bananas – are given new life through the alchemy of Hart’s smoky grill, all in ways open to all urban grillers.
ISBN: 9780646940328
Publication date: 01/11/2015
Pages: 122
In stock
Description
About the Author
Bob Hart is an author, foodwriter and broadcaster. After seventeen years at the Herald Sun where he wrote about food, restaurants, chefs and barbecuing, he is embarking on a food adventure: The Australian Barbecue Academy, modelled on the course he did at the Barbecue University in Colorado Springs
Bob Hart has been “thrilling the grill” for decades now but who is the man behind the apron?
Bob wasn’t always a passionate BBQing aficionado. He studied journalism in Queensland and carved out a career writing the “first news”. He then travelled to London to write feature columns and show business articles for The Sun on Fleet Street. He went on to do a stint in the record industry but eventually found his way back to journalism and in particular, food writing in Melbourne in the 1990s. He found he was drawn to the art of BBQing whilst living in America in the 1980s and it was here he purchased his first Weber BBQ.
Bob, by his own admission, is an obsessive home cook. In his spare time, he manages to share his quips and vast knowledge on all things barbequed with radio land and also writes cookbooks, just for fun of course.
Additional information
| Weight | .5 kg |
|---|---|
| Dimensions | 20.5 × 2 × 25 cm |
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