
Barbecue
DK (Publisher)
Published on 1. February 2007
Book
Hardback
168 pages
978-1-4053-1995-9 (ISBN)
Description
"Treuille's latest book is, without doubt, the best on the subject I've seen." Evening Standard
Fire up the charcoal, grab the tongs and discover how to use smoke, spice, and sizzle to mouth-watering effect.
Try rubs, mixes, marinades and finger-licking recipes from around the globe. 150 tasty meals include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze. Complement your cooking with exciting salsas and sumptuous salads.
There's practical information on using gas and charcoal barbecues, advice on the best tools, using fire safely and judging when food is ready to eat.
For every season, for every reason, it's the ultimate barbecue cookbook.
Fire up the charcoal, grab the tongs and discover how to use smoke, spice, and sizzle to mouth-watering effect.
Try rubs, mixes, marinades and finger-licking recipes from around the globe. 150 tasty meals include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze. Complement your cooking with exciting salsas and sumptuous salads.
There's practical information on using gas and charcoal barbecues, advice on the best tools, using fire safely and judging when food is ready to eat.
For every season, for every reason, it's the ultimate barbecue cookbook.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
Dimensions
Height: 235 mm
Width: 203 mm
Thickness: 18 mm
Weight
758 gr
ISBN-13
978-1-4053-1995-9 (9781405319959)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
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Persons
Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapes, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com . Birgit Erath owns a busy spice store in Notting Hill. She travels regularly in search of new sources for herbs and spices and recipes for seasonings. She lives in London. Find out more at www.thespiceshop.co.uk.