Product 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.

Product Details

• Amazon Sales Rank: #31056 in Books
• Published on: 2007-02-01
• Original language: English
• Binding: Hardcover
• 168 pages

Amazon.co.uk Review
The English summer being what it is, one might paraphrase Confucius and say that there are few pleasures to compare with watching an old friend hunched over the barbecue, under an umbrella, as the hail lashes down. Ideally observed, of course, from shelter. As to what is being pushed around over the coals, one could do very much worse than consult Barbecue: Where There's Smoke There's Flavour by Eric Treuille and Birgit Erath, a very sophisticated and cosmopolitan collection of recipes. Treuille and Erath have trawled the world for their flavours, to impressive effect. They begin with an armoury of seasonings and marinades: Carolina Honey Glaze, Achiote Seasoning (Mexico), Charmoula (North Africa) and Spicy Tandoori Mix are particularly good examples. A chapter of meat recipes deals with beef, pork and lamb--the last perhaps the most perfect barbecue food; others cover seafood, chicken, vegetables (including a handful of interesting grilled fruit ideas). All the recipes are vivid, tasty and, insofar as this is possible with grilled food, elegant. Sensibly, and for obvious reasons, they are all given in outdoor and indoor versions. A final pair of chapters offers collections of sauces and salsas, and salads and side dishes. Really a very distinguished compilation, put together with great skill, style and flair. As one would expect from Dorling Kindersley, it is a visual feast as well. --Robin Davidson

About the Author
Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapés, 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.

Customer Reviews

What a Find!!
Just excellent, this book took my barbeques to a new level. A rich combination of inventive recipes with excellent use of spice and tastes and superb results to the table. No more charred chops and wings in our house!

One very useful point is the recommendations for each recipe on how to prepare the food both with an indoor grill and an outdoor grill so you can prepare the recipes at any time, not just in the Barbeque season.

Well worth the purchase...I have already bought it for friends...and it will be on my Christmas gift list for more of them....be prepared!

I'll never throw a burger on the barbie again!
This book is gorgeous, it's packed with great photo's and great recipes to inspire you. I can't wait to work my through it! And if the weather let's you down there is instructions on how to cook everything indoors, maybe not as much fun but if it tastes as good as it looks and early indications are that it does then all is not lost. If you want to make the most out of your barbie then buy this book!

From chopping an onion to barbecuing a squid.
Grilling is highly recommended by Charlie Charcoal. The photographs are excellent, a great recipe section on seafood and essential skills, from chopping an onion to barbecuing a squid.This is a super book for beginners.cc