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The Art of Barbecue
Hardback

The Art of Barbecue

$96.99
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" A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame" -Library Journal

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 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. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer!

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

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MORE INFO
Format
Hardback
Publisher
TRA Publishing
Country
United States
Date
1 July 2025
Pages
288
ISBN
9781962098212

" A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame" -Library Journal

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 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. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer!

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

Read More
Format
Hardback
Publisher
TRA Publishing
Country
United States
Date
1 July 2025
Pages
288
ISBN
9781962098212