Bob Hart’s Barbecue Unplugged
$34.99
This is the book Australian barbecue enthusiasts have not only been waiting for, but have been dreaming about: a comprehensive and inspirational celebration of the joys of cooking, brilliantly, out of doors and over solid fuel. And of course, it is the work of national barbecue hero Bob Hart – his third, smoky offering after his seminal best sellers, Heat & Smoke and Heat & Smoke II.
Naturally, it is packed with fresh and innovative ideas, mountains of ingenuity and originality, and Hart’s sparkling wit. Inevitably, it is exquisitely photographed by Melbourne ace Manuela Cifra and deliciously designed by Dot Alcaide – the dream team! And then there is the food…
There are techniques and creations here that no other barbecue book has tackled, all shaped around Hart’s passion for flavours, textures and revelations: try his lobster tails roasted over hickory, or his reverse-seared steaks with Japanese or even Thai inflections; or the ways in which he works a touch of wood-smoke into prawn-and-corn tacos, or into flawless Peking duck. Or even into the best tandoori chicken you have ever eaten. Brisket is slow-cooked to Asian perfection over charcoal, and an impeccable peach cobbler, also, is gently baked over the coals: it’s all here, and it’s UNPLUGGED! And yes, you will be entertained. But you will also be entranced. And inspired. We promise!
ISBN: 9780646974422
Publication date: 01/12/2017
Pages: 148
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 | 17.5 × 2 × 24.5 cm |
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