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Outdoor cooking is a perennial food trend. A simple and straightforward cooking method that is accessible and unintimidating to a novice cook yet inspires improvisation and a sense of adventure.

Eric shares his many years of culinary experience with students at Books For Cooks cooking school in Notting Hill, London, where he is currently programme director and main tutor. His other books include; Le Cordon Bleu Complete Cooking Techniques, Bread and Canapes. Birgit Earth spent two years cooking in the West Indies, this expanded her culinary horizons and set her on a career as a spice trader. She continues to travel extensively in search of new sources for spices and recipes for seasonings. This is her first book.