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  • Fire and Wine
    Fire and Wine
    ISBN: 9781632172778
    Publication date: 01/04/2020

    A marriage between two unlikely characters--wood-fired food and well-chosen wines--brought you by the real-life marriage of a pitmaster and a sommelier. This cookbook brings smoky goodness from the grill and pairs it with wines from the Pacific Northwest.

    Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. And true to the region, these recipes pair with wines such as pinot noir and cabernet sauvignon instead of the customary can of beer. Not as sauce-dependent as Kansas City, not quite as beef-obsessed as Texas, these dishes bring the smoke to wild salmon, ribs and steaks, fresh apples, heirloom tomatoes, nuts and beans, and even chocolate pot de crème. Rubs and glazes draw on Northwest flavors such as soy sauce, rosemary, and wild blackberries. Whether the equipment at home is a basic kettle grill or a professional-grade outfit with an electric wood feeder, the instructions will turn even novices into masters of the grill.

    Pages: 240
    Dimension: 254mm X 190mm
    Author: CRESSLER, MARY
    Price: $42.99
  • Fire Food
    Fire Food
    ISBN: 9781787131545
    Publication date: 01/08/2018

    From the world-renowned DJ BBQ comes Fire Food – a book that shows you how to ace the art of handling live fire so that you can grill, smoke and slow-roast meat, fish and veg that’s out of this world. Pitmaster DJ BBQ covers all the basics of cooking over charcoal and shows you how to perfect classic recipes such as grilled chicken with Alabama white sauce or a succulent rib-eye steak, and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon- and maple syrup-spiked gravy. There are fish dishes (crab cakes, prawn tacos), veggie grills (mac & cheese pancakes, smoked potato salad), and enough madcap BBQ invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans and pitmasters he’s met along the way. Your cookouts will never be the same again!

    Pages: 192
    Dimension: 225mm X 175mm
    Author: STEVENSON, CHRISTIAN
    Price: $24.99
  • Fire Smoke Green
    Fire Smoke Green
    ISBN: 9781784883263
    Publication date: 01/04/2020

    In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza.

    Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook – as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.

    Pages: 184
    Dimension: 260mm X 195mm
    Author: NORDIN, MARTIN
    Price: $29.99
  • Fired Up No Nonsense Barbecuing
    Fired Up No Nonsense Barbecuing
    ISBN: 9781741967982
    Publication date: 01/12/2009

    "Celebrate the summer with this fantastic barbecue cookbook. Fired Up offers 100 no-nonsense recipes to cover all your barbecuing needs. The book is broken down into four straightforward chapters bird, beast, fish and sides with a mouth-watering selection of grilling and hotplating fare from classic barbecuing favourites like Beef ribs with barbecue sauce, to more exotic and modern interpretations such as Thai style garlic pepper barramundi, through to Beer can roasted chicken a dish sure to get the party going. Beautifully photographed with a distinctive modern design, Fired Up will make every reader inspired to grab the tongs and a tinnie, and head out to the barbie."

    Pages: 224
    Dimension: 190mm X 230mm
    Author: DOBSON, ROSS
    Price: $35.00
  • Fired Wood Oven Cooking
    Fired Wood Oven Cooking
    ISBN: 9780751572582
    Publication date: 01/07/2018

    The wood oven revolution is here. Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn't been a book that offers an all-round guide to cooking on the new kit on the block. Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.

    Pages: 224
    Author: FINCH, JON
    Price: $39.99
  • Flavor of Wood
    Flavor of Wood
    ISBN: 9781419742354
    Publication date: 15/07/2020

    Most people don't expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste of? And how has it been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell?
    To find out the answers to these questions, food communications expert Artur Cisar-Erlach embarked on a global journey to understand how trees infuse the world's most delectable dishes with the flavor of their wood. His flavor hunt extended into a three-year exploration covering everything from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple syrup, blue yogurt, and more. From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters.
    A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world's highest quality cuisine and unknown tree flavors.

    Pages: 256
    Dimension: 210mm X 140mm
    Author: CISAR-ERLACH, ARTUR
    Price: $21.99
  • Flavorize Great Marinades Injections Bones Rubs and Glazes
    Flavorize Great Marinades Injections Bones Rubs and Glazes
    ISBN: 9781452125305
    Publication date: 01/07/2015

    In his latest lip-smackin' cookbook, Dr. BBQ shows how to dress up meat, vegetables and fruits with 120 brand-new recipes for tantalising marinades, mouthwatering injections, savoury brines, flavoursome rubs, delectable glazes and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavour-enhancing recipes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie's Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up.


    Pages: 192
    Dimension: 206mm X 183mm
    Author: LAMPE, RAY
    Price: $45.00
  • Food and Fire
    Food and Fire
    ISBN: 9781911026884
    Publication date: 01/07/2019

    Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

    Pages: 144
    Dimension: 235mm X 190mm
    Author: BAWDON, MARCUS
    Price: $29.99
  • Food Safari Fire
    Food Safari Fire
    ISBN: 9781743794067
    Publication date: 01/04/2018

    From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Tied into the new Food Safari television series, which aired in January 2016, this book is the perfect gift for the food lover in the house. Food Safari Fire features the inventive ways people from all over the world cook with fire. With this book, Maeve O'Meara invites you on a journey around the world of cuisines, meeting home cooks, pit masters and chefs from Asia, Europe, the Americas and the Middle East, who are all passionate advocates of cooking with fire. Cooking with fire goes way beyond the barbecue.

    Discover the pleasures of roasting on a spit, baking bread in ashes, smoking fish, roasting vegetables over hot coals, one pot cooking over an open fire, baking a roast in a wood-fired pizza oven, cooking Asian-style skewers on your BBQ, and seeing how a tandoori oven works. Food Safari Fire includes 90 recipes for cooking up a firestorm. Maeve elaborates on the regional ingredients and influences of the cuisines she visits throughout the book while explaining the techniques in a practical and accessible way, as she has in all her cookbooks.

    Whether you're a revered Argentine asador or someone who just loves to barbecue, this book speaks of a love of fire and eating caramelized crustiness caused by extreme heat. Full of sparks and flavours Maeve’s compilation of recipes explores age-old techniques and tools.

    Pages: 256
    Dimension: 275mm X 210mm
    Author: O'MEARA, MAEVE
    Price: $35.99
  • Franklin Barbecue
    Franklin Barbecue
    ISBN: 9781607747208
    Publication date: 01/04/2015

    A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. "Franklin Barbecue" is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.


    Pages: 224
    Author: FRANKLIN, AARON
    Price: $49.99
  • Franklin Barbecue Collection (2 book box with Franklin BBQ and Franklin Steak)
    Franklin Barbecue Collection (2 book box with Franklin BBQ and Franklin Steak)
    ISBN: 9781984858924
    Publication date: 01/08/2020

    From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge.

    Franklin Barbecue- This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue.

    Franklin Steak- This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have

    Pages: 448
    Dimension: 266mm X 211mm
    Author: FRANKLIN, AARON
    Price: $85.00
  • Franklin Steak
    Franklin Steak
    ISBN: 9780399580963
    Publication date: 16/04/2019

    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world--beyond Franklin's native Texas to Spain, Scotland, California, and Japan--to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    Pages: 224
    Dimension: 254mm X 203mm
    Author: FRANKLIN, AARON
    Price: $49.99
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