ISBN 10: 1742666574 / ISBN 13: 9781742666570
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Inhaltsangabe: From the best-selling French author of Ripailles, Rôtis and 365 Good Reasons to Sit Down to Eat comes this celebration of all things grilled, seared and baked - Barbecue. With over 140 irresistible recipes including tender cutlets, succulent roasts and ribs, as well as a selection of accompaniments, from minted grilled vegetables to a decadent baked camembert, there's a recipe for every barbecue get-together. Written in his well-known eccentric style, Stéphane never fails to entertain, and his passion for barbecuing is highly contagious. Key points: this book features more than just traditional barbecue recipes. The recipes range from seafood, meat and poultry to side dishes, baked cheeses and even fruit; Reynaud also provides a chapter of sauces and marinades to dress up any barbecue dish and boost flavour; this book is entertaining with Reynaud's trademark wit, quirky illustrations and striking photography by Marie-Pierre Morel.

Rezension: From Epicurious.com
I'll be the first to admit that seeing a Frenchman's name atop a book on barbecue and grilling gave me pause. The French seem much too sophisticated to be munching on wings, ribs, and other grub cooked onthe grill or in the smoker. But "Stephane Reynaud's Barbecue & Grill "(Lyons Press) had me rethinking my prejudice, especially after looking at""the illustration of a little piggy hopping across the cover. How could I not""be charmed?""The text is admittedly sparse (there isn't much of a "story" that infuses the book) but that allows you to focus on the food. To its advantage, the "show, don't tell" approach comes into play with its minimal text and there's plenty of food porn to ogle (I'm looking at you, Aged Comte Brochettes and Pork Chop with Herbs). The list of ingredients is never too long, and the directions are simply stated. There are a spectrum of recipes to try: Massaman Lamb on skewers, Razor Clams with Tarragon Butter, homemade sausages, Apple with Almond Cream. You probably couldn't have asked for a more elegant grilling and bbq cookbook. And to boot, the whimsical illustrations lighten the subject matter, especially in the "Bloopers & DIY Barbecue" chapter: "I cook under a tree, it's guano sauce for lunch." Heh.

From Epicurious.comI'll be the first to admit that seeing a Frenchman's name atop a book on barbecue and grilling gave me pause. The French seem much too sophisticated to be munching on wings, ribs, and other grub cooked onthe grill or in the smoker. But Stephane Reynaud's Barbecue & Grill (Lyons Press) had me rethinking my prejudice, especially after looking at the illustration of a little piggy hopping across the cover. How could I not be charmed?The text is admittedly sparse (there isn't much of a "story" that infuses the book) but that allows you to focus on the food. To its advantage, the "show, don't tell" approach comes into play with its minimal text and there's plenty of food porn to ogle (I'm looking at you, Aged Comte Brochettes and Pork Chop with Herbs). The list of ingredients is never too long, and the directions are simply stated. There are a spectrum of recipes to try: Massaman Lamb on skewers, Razor Clams with Tarragon Butter, homemade sausages, Apple with Almond Cream. You probably couldn't have asked for a more elegant grilling and bbq cookbook. And to boot, the whimsical illustrations lighten the subject matter, especially in the "Bloopers & DIY Barbecue" chapter: "I cook under a tree, it's guano sauce for lunch." Heh."

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