Barbecues and Grilling - Softcover

This is a scorching summer cookbook with vibrant new as well as classy classic recipes that literally sizzle off the page. Antony gives valuable advice and recommendations on cooking with gas and charcoal and his handy equipment review ensures you have all you need before you begin. The book includes all the basics of preparing the food, barbecue and cooking area. Antony Worrall Thompson takes the art of barbecuing and grilling to another level - that of sophisticated al fresco dining. Entertain in style with easy-to-follow, mouth-watering recipes from chapters such as 'On the Rack', 'Skewers and Sticks' and 'Veg Out'. Antony will show you how to make the best use of your barbie, not only how to grill, but to roast and bake in the coals - so you can create a flavoursome feast from just one source. Recipes come from all over the world ranging from the classic 'All-American Burger' to 'Caribbean Jerk Steak', 'Asian Chicken Thighs' and 'Lamb with Moroccan Mint Mechoui' - this is a truly exotic and exciting take on barbecuing. There's not just meat dishes either, there's fish; 'Chargrilled Monkfish with Chermoulah', vegetables; 'Grilled Nutty Aubergine', 'Baked Sweet Potatoes with Tomato and Chilli Butter' and yummy desserts such as 'Amaretti Peaches' and 'Fruit Kebabs'.

Antony Worrall Thompson is one of the UK's best-loved chefs, the presenter of ITV's Saturday Cooks, co-presenter of BBC's Food and Drink and a chef on BBC2's Ready, Steady, Cook, one of the most popular cookery shows. Antony is the author of many best-selling books, including Antony Worrall Thompson's GI Diet and GL Diet Made Simple, Healthy Eating for Diabetes and his autobiography Raw. His books have been translated for the US, the Gulf, Germany, France, Holland, Italy, Finland and more! He also writes for the Daily Express and Express on Sunday as well as Delicious, BBC's Good Food magazine and Fresh. He is the owner of four restaurants, including Notting Grill and Kew Grill in London, which specialise in organic meat, fruit and vegetables, often supplied by his farm. He is also passionate about organic food, good animal husbandry and the importance of local producers. Jane Suthering is a food writer and consultant, recipe developer and food stylist. She is the author of over 10 books and vice president of the Guild of Food Writers.