Fire Theory (Recipes and Techniques for Grilling, Smoking and Cooking over Fire)
List Price:
$45.00
| Expected release date is May 18th 2027 |
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Product Details
Author:
Lee Tiernan
Format:
Hardcover
Pages:
256
Publisher:
Quadrille (May 18, 2027)
Imprint:
Quadrille
Release Date:
May 18, 2027
Language:
English
Audience:
General/trade
ISBN-13:
9781807120252
ISBN-10:
1807120252
Weight:
38.4oz
File:
hbgusa-hbgusa_Chronicle_onix30_P10587573_09072026-20260907.xml
Folder:
hbgusa
List Price:
$45.00
Pub Discount:
65
Case Pack:
14
As low as:
$34.65
Publisher Identifier:
P-CHRONICLE
Discount Code:
B
Overview
Discover how to infuse incredible, forward-thinking flavour into your grilling and barbecuing with one of the world’s most celebrated live fire chefs.
Hailing from London and training at the globally renowned St. JOHN, Lee Tiernan has had an incredible education in nose-to-tail ingredients, and how to cook them. Since his own restaurant, Black Axe Mangal, opened in 2015, Lee’s food has garnered critical acclaim and a cult status, celebrating the myriad cultural influences of London through his approach to cooking the basics of meat, veg and bread in wholly different ways.
In Fire Theory, Lee first explains the techniques behind creating a fire, whether you have a tiny kettle barbecue on a balcony, Big Green Egg in the garden or a firepit in the woods, before exploring what to cook – including basic step-by-step butchery of meat and fish to make the most of your ingredients – and of course, how to cook it, bringing elements of his groundbreaking flavour pairings into your home kitchen.
Including chapters such as Types of Grill, Basic to Fancy Fire Management, No Frills Butchery, Fast and Hard Grilling, Low and Slow Grilling, Cooking for a Big Occasion, Breads, Vegetables, Sides and Sweet Things, Lee showcases his signature style of familiar dishes with unexpected twists – think Honeyed Gammon Steaks with Charred Cabbage, Slow Cooked Whole Chicken over Smouldering Coals, Lamb Ribs with Pickled Walnut and Black Bread Sauce, Rarebit Flatbreads and Smoky Peach Crumble.
With a foreword by Matty Matheson and interviews with hallowed live fire chefs and pitmasters from around the world, Fire Theory shows how the lick of a flame and bold flavours can take your home cooking to entirely new levels.
Hailing from London and training at the globally renowned St. JOHN, Lee Tiernan has had an incredible education in nose-to-tail ingredients, and how to cook them. Since his own restaurant, Black Axe Mangal, opened in 2015, Lee’s food has garnered critical acclaim and a cult status, celebrating the myriad cultural influences of London through his approach to cooking the basics of meat, veg and bread in wholly different ways.
In Fire Theory, Lee first explains the techniques behind creating a fire, whether you have a tiny kettle barbecue on a balcony, Big Green Egg in the garden or a firepit in the woods, before exploring what to cook – including basic step-by-step butchery of meat and fish to make the most of your ingredients – and of course, how to cook it, bringing elements of his groundbreaking flavour pairings into your home kitchen.
Including chapters such as Types of Grill, Basic to Fancy Fire Management, No Frills Butchery, Fast and Hard Grilling, Low and Slow Grilling, Cooking for a Big Occasion, Breads, Vegetables, Sides and Sweet Things, Lee showcases his signature style of familiar dishes with unexpected twists – think Honeyed Gammon Steaks with Charred Cabbage, Slow Cooked Whole Chicken over Smouldering Coals, Lamb Ribs with Pickled Walnut and Black Bread Sauce, Rarebit Flatbreads and Smoky Peach Crumble.
With a foreword by Matty Matheson and interviews with hallowed live fire chefs and pitmasters from around the world, Fire Theory shows how the lick of a flame and bold flavours can take your home cooking to entirely new levels.
