Heat and Smoke – Mastering the Dark Art of Real Barbecue
$24.99
This is, quite simply, the best, most spectacular and most accessible barbecue book ever written.
It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.
With exquisite pictures by ace food photographer Dean Cambray, Heat & Smoke has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing – in innovative and delectable ways – with all of your favourite barbecue ingredients, as well as many you may not have considered.
Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb Heat & Smoke, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house.
ISBN: 9780646565521
Publication date: 01/12/2011
Pages: 120
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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