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Home > Categories > Books > Recipes and Cuisine > Barbecue review
"Barbecue food is fun, it's flavourful, it's got smoke and there's sizzle" says French chef Eric Treuille. His recipes, created with spice specialist Birgit Erath, will have you enthusiastically reaching for the tongs and charcoal in no time.
-Rubs, mixes and marinades inspired by cuisines from around the globe.
-Ideas of advance preparation.
-Indoor grilling instructions for bad weather.
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Review by: tucker (Karl)
Dated: 11th of July, 2004
I saw this and thought "I know it's the wrong time of year, but now is still a great time to start learning some new BBQ tricks." I was especially taken by the promise of the indoor versions too.
Once it was in my hands, I was highly taken by the first few pages, which explain in detail easy for even a beginner BBQ'er can understand, just how to make accurate measurements, how they define amounts, weights and volumes in the recipes, how to tell when foods are cooked to various degrees, etc. This helps make the recipes easily repeatable for consistantly impressive meals.
In most BBQ cookbooks, other than Beef, Chicken and Pork are usually all you get, and this book covers that well, but I was surprised to find such things as Duck, Shellfish and Lamb covered as well. Not many cookbooks will extend to that range, making this a real boon to buy.
With a section on BBQ'd veges too, this really does cover all the bases. You could easily BBQ the entire meal, and not need to read any other books in the process.
I even found a wonderfully easy salad idea near the end, with a range of delicious and simple-to-prepare dressings. I will most certainly be trying this one with my next BBQ. Roll on summer!
Overall, I am very glad to have this one handy, ready for the good weather and fresh bag of charcoal to bring out something new for the social BBQ.
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