The Art of Barbecue (Techniques and Recipes, from Appetizers to Desserts)
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$45.00
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Product Details
Author:
Thierry “BIG T” Cornuet
Format:
Hardcover
Pages:
288
Publisher:
Tra Publishing (July 1, 2025)
Language:
English
Audience:
General/trade
ISBN-13:
9781962098212
ISBN-10:
1962098214
Weight:
52.8oz
Dimensions:
8.35" x 10.55" x 1.2"
File:
Eloquence-SimonSchuster_04152026_P9959735_onix30-20260415.xml
List Price:
$45.00
Pub Discount:
65
Case Pack:
8
As low as:
$34.65
Publisher Identifier:
P-SS
Discount Code:
A
Imprint:
Tra Publishing
Folder:
Eloquence
Overview
" A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame" —Library Journal
This comprehensive cookbook shares seven barbecue types—from charcoal grills to smokers—and one hundred gourmet recipes—from appetizers to desserts—enjoyable year-round.
Hailing from Quebec and currently residing in France, pitmaster BIG T invites you to challenge the notion that barbecue is limited to grilled meats and summer cookouts. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer!
In his debut cookbook, you’ll discover:
This comprehensive cookbook shares seven barbecue types—from charcoal grills to smokers—and one hundred gourmet recipes—from appetizers to desserts—enjoyable year-round.
Hailing from Quebec and currently residing in France, pitmaster BIG T invites you to challenge the notion that barbecue is limited to grilled meats and summer cookouts. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer!
In his debut cookbook, you’ll discover:
- Cooking methods: from direct and indirect grilling, to hot and cold smoking
- Barbecue types: including gas, charcoal, pellet, Kamado, plancha, and smoker
- Practical insights: on heat control, fuel selection, fire maintenance, cleanliness, food temperatures, wood types, and essential accessories
- Classic recipes: Like sausages, ribeye steak, and duck breast
- Unique creations: Such as pumpkin fondue, Cajun-style sardines, braised leek toast, crusted ribeye, and maple syrup-roasted mango
