PUBLISHER: Ebury
SYNOPSIS:
Ditch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food.
Here are over 120 of the very best, lip-smackingly good barbecue recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable.
Meats, fish and vegetables are left to marinate and are then smoked, grilled, slow cooked or burnt (on purpose); while essential extras such as punchy pickles, fiery sauces, creamy dips and fresh salads are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are like nothing you have ever encountered before – mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond.
With recipes including Cauliflower shawarma with pomegranate, pine nuts and rose; Harissa hot wings; Blackened hispi cabbage with lemon crème fraiche; Honeyed pork belly with pineapple salsa; Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create your very own barbecue feast.
REVIEW:
In a modern world, we tend to take food for granted more as a fuel rather than sitting down and enjoying it with friends and family and this book by Josh Katz brings the primitive man to the fore as huge flavours are packed into bbq style foods that are a feast for the senses.
Packed into the delightful title are loads of easy to follow recipes, beautiful colour photo's and tips alongside tricks to maximise the star of the meal as well as wonderful accompaniments to make it a real sharing time. All round a great book for any home cooking fan and a title that will more than inspire your own experiments with these huge flavour profiles. Magic.
No comments:
Post a Comment