| HEAT & SMOKE is a stylish and eye-catching book of 132 pages with high-gloss flexi covers and functional French folds. The fold from the front cover carries a listing of the temperatures at which meats are cooked. And the fold from the back cover lists the fresh herbs that have most to offer for grillmasters, and the proteins to which those herbs can make the most valuable contributions. Both folds are interactive, in that they can be folded into the book to provide instant reference for recipes, and to mark places. This is a book to be kept close at hand whenever a barbecue is fired up. | |
| The array of recipes is comprehensive, but not overblown: every recipe is achievable even by barbecue novices, and the range of ingredients used are widely available. You will not be bamboozled by recipes that you will never use, or by recipes that do not relate to barbecues – things that negate the value of most barbecue books written by conventional (as against smoke-addled!) food writers and chefs. The secret revealed by this remarkable book is that it is the knowledge and the know-how that matter, and not culinary virtuosity. That, and a grasp of the basic philosophies of the dark art of real barbecue. This is a unique collection of "real" food – dishes that were freshly prepared by the author on a range of his own barbecues, and photographed either on the grill, or while they were still hot, by one of the world's finest food photographers. | |