BBQ

Spiced Chicken Skewers with Pickling Spices, Mustard & Chilli
Spiced Chicken Skewers with Pickling Spices, Mustard & Chilli

Spiced Chicken Skewers with Pickling Spices, Mustard & Chilli excerpted from Tandoori Home Cooking: Over 70 Classic Indian Tandoori Recipes to Cook at Home by Maunika Gowardhan. Photography copyright © Issy Croker 2023.

Tandoori Home Cooking: Over 70 Classic Indian Tandoori Recipes to Cook at Home by Maunika Gowardhan

Cooking in a tandoor (clay oven) is a technique that dates back to the Bronze Age, and traditionally has always been about bringing the flavor from the clay oven to the vegetables, meats and fresh breads cooked in it. Communal kitchens have centred around the Tandoor for generations across the northern frontier of India, making their way through the Indian subcontinent, and always providing warmth, good food and flavor.

In Tandoori Home Cooking, Maunika Gowardhan, bestselling author of Thali, takes you on a tour to share an explosion of tandoori flavours, spices, recipes and culinary heritage found across the streets and restaurants of India, with dishes that can be made in conventional ovens and grills in your home all year round.

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Citrus and Oregano Pollo Asado
Citrus and Oregano Pollo Asado

Citrus and Oregano Pollo Asado excerpted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral. Photographs copyright © 2023 Quentin Bacon.

Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

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Hot Balsamic Strawberries
Hot Balsamic Strawberries

Hot Balsamic Strawberries excerpted from Vegan BBQ: 70 delicious plant-based recipes to cook outdoors by Katy Beskow. Photography by Luke Albert.

Vegan BBQ: 70 delicious plant-based recipes to cook outdoors

Vegan BBQ showcases 70 simple, summery recipes to cook on your barbecue, as well as delicious sides, dips and snacks to brighten up any alfresco event.

From Katsu burgers with wasabi mayo, Buttered Hassleback squash, and Sizzling fajitas, to Brown sugar baked beans, BBQ patatas bravas or Kiwi and avocado salsa, the recipes are easy to follow, using seasonal and readily available ingredients—proving that you don’t have to grill meat to enjoy a barbecue!

Plus, you’ll learn how to get the most out of your ingredients, how to host the perfect plant-based barbecue with friends and what essential kit you’ll need (including advice on small barbecue set-ups for balconies or bijou gardens).

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Honey and Soy Chicken Skewers
Honey and Soy Chicken Skewers

Honey and Soy Chicken Skewers excerpted from Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan. Photography by Laura Edwards.

Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan

Ammu is a collection of recipes from Asma Khan’s childhood, her Indian family kitchen. It is a celebration of where she comes from, of home cooking, and the inextricable link between food and love. It is also a chance for Asma to honour her ammu—mother—and to share with us the recipes that made her and rooted her to home.

This book is a joyful celebration of memories of food, and its power to heal, restore, and comfort. It includes her ammu’s comfort food from childhood, the recipes with which she was taught to cook, celebratory food for special occasions, and slow-cooked recipes passed through the generations of her family.

The recipes and the memories she shares all possess something that is universal: food is a way for us to have this conversation about how similar we all are—how it connects us and unites us beyond differing appearances, accents, races and backgrounds. (more…)

Beeria tacos
Beeria tacos

Beeria tacos excerpted from Fire Feasts: The Awesome BBQ Book for Feasting with Friends and Family by Christian Stevenson. Photography by David Loftus.

Fire Feasts: The Awesome BBQ Book for Feasting with Friends and Family

DJ BBQ is BACK! This time with a feast of dishes for outdoor occasions—he wants YOU to get grilling for friends and family with a medley of new dishes that are perfect for sharing.

Whether it’s a “Breakfast of Legends”, finger food that everyone can tuck into, like a Triple Wing Whammy, Sticky Baby Back Ribs or Deep Fried Tomato Pie Balls, or the ultimate DJ BBQ Mixed Grill or Surf and Turf spread to feed a hungry crew—or special party pieces like a Whole Spit-Roasted Cow Leg or Hung Guard Pork of Honor—every occasion can center around the barbecue! There are even sides, live fire cocktails and “So Sweet My Teeth Hurt” desserts, all made over fire.

Christian provides a detailed introduction explaining the basics of setting up your grill, what fuel to use, and how to get the best from your cooking with hacks and tips for making the best fires, including “crazy mega-awesome fires”. You’ll be “Grilling in the Name Of” in no time! (more…)

Stuffed rolled bavette, tomatoes and balsamic
Stuffed rolled bavette, tomatoes and balsamic

Stuffed rolled bavette, tomatoes and balsamic excerpted from Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor. Photography by Jason Ingram.

Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor

Seared is a one-stop-shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.

Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.

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Smoky Masala Brisket
Smoky Masala Brisket

Smoky Masala Brisket excerpted from Curry Guy BBQ: 100 Curry Classics to Cook Over Fire or on your Barbecue by Dan Toombs. Photography by Kris Kirkham.

Curry Guy BBQ: 100 Curry Classics to Cook Over Fire or on your Barbecue by Dan Toombs

In this new book, the Curry Guy, Dan Toombs, brings you his best-ever recipes for cooking outdoors and on a barbecue.

With simplicity in mind, most of the 100 recipes can be cooked on a kettle-style barbecue – you’ll be amazed at how much can be cooked this way, no matter what the weather! Curry-house dishes and flavours work exceptionally well for grilling and live-fire cooking.

Alongside familiar meals like kebabs and skewers, naans and tandoori chicken, Dan has developed original recipes for popular street food, as well as the most popular one-pot curries that can be cooked over the fire. In addition to the recipes, there is clear information about types of barbecue, cooking techniques, fuel types, how to light your barbecue and even the basics of using a tandoor oven. (more…)

Whole Roasted Pineapple with Blueberries
Whole Roasted Pineapple with Blueberries

Whole Roasted Pineapple with Blueberries, excerpted from Green Fire by Francis Mallmann. Copyright © 2022 Francis Mallmann. Photography © 2022 William Herefold.

Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking

Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavours, and decades of experience to the idea of cooking vegetables and fruits over live fire.

Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.

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Jerk-Marinated Pork Anticuchos
Jerk-Marinated Pork Anticuchos

Jerk-Marinated Pork Anticuchos excerpted from Yawd by Adrian Forte. Copyright © 2022 Adrian Forte. Photography by John Molina.

Yawd: Modern Afro-Caribbean Recipes by Adrian Forte

Yawd = comfort food that sticks to your ribs! Dive into this bold, flavour-filled cookbook packed with fresh Afro-Caribbean recipes to bring some island vibes to your home.

In his first cookbook, Top Chef Canada star Adrian Forte shares more than 100 inspiring and delicious recipes to get you fired up in the kitchen.

Try new riffs on Caribbean classics like Coconut Fried Chicken, Spiced Steamed Fish, Rasta Pasta, and Pepper Shrimp Paella. Incorporate more African ancestral ingredients into your repertoire with Ackee & Saltfish Fritters or Okra Pilaf; and try the dishes Adrian has now made his signature like Oxtail Gnocchi or Jerk-Marinated Chicken Coq au Vin.

As well as great recipes—including a chapter on soups and porridges and oodles of plant-based options—Yawd explores the key ingredients of Afro-Caribbean cuisine and gives multi-use recipes for essentials such as Jerk Dry Rub and Marinade or Pickled Scotch Bonnets. (more…)

Martha’s Open-Faced Grilled Tomato Sandwiches 

Martha’s Open-Faced Grilled Tomato Sandwiches 

Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse: A Cookbook

One of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue, Nashville’s Pat Martin has studied and taught this craft for years. Now he reveals all he knows about the art of barbecue and live fire cooking.

Through beautiful photography and detailed instruction, the lessons start with how to prepare and feed a fire—what wood to use, how to build a pit or a grill, how to position it to account for the weather—then move into cooking through all the stages of that fire’s life. You’ll sear tomatoes for sandwiches and infuse creamed corn with the flavor of char from the temperamental, adolescent fire. Next, you’ll grill chicken with Alabama white sauce over the grown-up fire, and, of course, you’ll master pit-cooked whole hog, barbecue ribs, turkey, pork belly, and pork shoulder over the smoldering heat of mature coals. Finally, you’ll roast vegetables buried in white ash, and you’ll smoke bacon and country hams in the dying embers of the winter fire.

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