Barbecue cookbook reviews
Reviewing relevant books about food.
Ready for some barbecue cookbook reviews action
I thought it appropriate to start off with a book that changed the cooking world - and the barbecue fire - forever.
On food and cooking, the science and lore of the kitchen
by Harold McGee |
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This book has inspired a gaggle of new star chefs - two of them have the top two restaurants in the world; Ferran Adria with El Bulli and Heston Blumenthal with The Fat Duck. Guess what these guys have in common - they are self-taught!
Review here. |
The Magic of Fire
by William Rubel |
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The Magic of Fire is about the poetry of cooking with fire and as such succeeds magnificently. But hey - it makes excellent reading for tough guys too. Reading it will change you into a more proficient and inspired cook with fire, no matter who you are.
Review here.
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The Penguin Companion to Food
by Alan Davidson |
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It took its witty and erudite author over 20 long, slogging years to write and he has built an accessible island of relevant information rising from the overwhelming ocean of fact, fancy and myth about food.
Review here. |
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