BBQ

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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Paella with Chorizo

Paella with Chorizo

Paella with Chorizo excerpted from Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts by Kris Szymanski and Slawek Kalkraut.

Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts by Kris Szymanski and Slawek Kalkraut

Join the Men with the Pot and make a memorable meal! Learn to cook over the fire and enjoy a bit of bushcraft or use your grill for mouthwatering meats, rustic bakes, and more.

People often ask the Men with the Pot “what’s behind the name?” The answer is simple: when they started out, they were just two men with one pot who wanted to do something big

Their aim was to light a fire and inspire others to follow the same path—cooking whatever brings them joy. Kris and Slawek’s eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month. (more…)

Maple-Ginger Flank Steak

Maple-Ginger Flank Steak

Maple-Ginger Flank Steak, The Carnivore Code Cookbook by Paul Saladino, Copyright © 2021 by Fundamental Press LLC.

The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes

Featuring satisfying mains like One-Pan Honey-Glazed Brisket and Grilled Mediterranean Lamb Chops, recipes for every craving like the Real Meat-Lover’s Pizza, White-Sauce Zucchini Lasagna, and Carnivore Waffles, and even decadent desserts like Yogurt Cheesecake with Blueberry-Lemon Compote, The Carnivore Code cookbook is sure to please every palate.

Coming complete with a pantry guide to help readers rid their kitchens of toxic plants and so-called health foods, while stocking up on the least toxic fruits and vegetables (like squash, peaches, strawberries, and apples), this cookbook will be an essential resource for anyone interested in transforming their health with the carnivore diet.

The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes is available at Amazon.com and Indigo.ca.    


Maple-Ginger Flank Steak

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Banana Pudding

Banana Pudding

Banana Pudding, Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ by Matt Horn. Photography © 2022 Andrew Thomas Lee.

Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ by Matt Horn.

Matt Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Guide Restaurant” designation, has lines outside that run for blocks and hundreds of rave reviews in local and national media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins’ and inspired desserts and drinks. Now the restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.

Matt’s barbecue style, which he calls West Coast Barbecue, is original. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.

Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. It includes: (more…)

Swordfish Tacos Al Pastor

Swordfish Tacos Al Pastor

Swordfish Tacos Al Pastor, Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland. Photography by Rob Palmer.

Take One Fish: The New School of Scale-to-Tail Cooking and Eating 

Forget everything you thought you knew about cooking fish with Take One Fish. There are no rules when it comes to fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities.

With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey—from elaborate to easy, small to large and—always—scale to tail. With flair, colour, and flavour, Take One Fish unpacks each of Josh’s 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.

Josh’s multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

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Barbecued Lobster

Barbecued Lobster

Barbecued Lobster, The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie and Fenella Renwick. Photography by Clair Irwin.

The Seafood Shack: Food & Tales from Ullapool by Kirsty Scobie

Welcome to The Seafood Shack, a tiny catering trailer in Ullapool on the west coast of Scotland. It’s here that Kirsty Scobie and Fenella Renwick take whatever their fishermen friends bring them each day and serve it up for a crowd of locals and tourists. Join them and discover how easy it is to cook mouthwatering seafood with over 80 down-to-earth recipes, plus essential tips on how to prepare, dissect, fillet, and cook white fish, smoked, and shellfish.

Whether it’s their signature haddock wrap for a mid-week dinner or their garlic & thyme langoustines for a weekend part treat, this is food that is simple and quick, but more importantly fresh, delicious to eat, and an absolute joy to cook.

The Seafood Shack: Food & Tales from Ullapool is available at Amazon.com and Indigo.ca.


Barbecued Lobster (more…)

Chili-Lime Shrimp

Food by Fire: Grilling and BBQ with Derek Wolf of Over the Fire Cooking by Derek Wolf.

Chili-Lime Shrimp, Food by Fire: Grilling and BBQ by Derek Wolf. Photography by Jack Sorokin.

Food by Fire: Grilling and BBQ by Derek Wolf.

Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way.

Derek Wolf has been researching global fire-cooking techniques for the better part of a decade, traveling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you’re looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you’ve come to the right place. Recipes include:

  • Herb Brush Basted Bone-In Ribeye
  • Leaning Salmon Plank with Lemon Dill Sauce
  • Al Pastor Skewered Tacos
  • Coal Roasted Lobster Tails
  • Dirty Chipotle NY Strips
  • Chili-Lime Shrimp
  • Spicy Rotisserie Beef Ribs
  • Salt-Baked Red Snapper
  • Charred and Glazed Pineapple

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