Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts

" 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:

• 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