It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.
With exquisite pictures by ace food photographer Dean Cambray, Heat & Smoke has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing - in innovative and delectable ways - with all of your favourite barbecue ingredients, as well as many you may not have considered.
Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb Heat & Smoke, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house.
44 Recipes - ILLUSTRATIONS: 80 colour photos
Heat and Smoke
Bob Hart is an author, foodwriter and broadcaster. After seventeen years at the Herald Sun where he wrote about food, restaurants, chefs and barbecuing, he is embarking on a food adventure: The Australian Barbecue Academy, modelled on the course he did at the Barbecue University in Colorado Springs.
Dean Cambray is a well known chef and photographer who began his professional training at the age of fifteen in the United Kingdom.