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Description
This comprehensive cookbook shares seven barbecue types--from charcoal grills to smokers--and one hundred gourmet recipes--from appetizers to desserts--enjoyable year-round. Hailing from Quebec and currently residing in France, pitmaster BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to challenge the notion that barbecue is limited to grilled meats and summer cookouts. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. In his debut cookbook, you'll discover:
About the Author
Thierry "Big T" Cornuet is a pit and grill master with roots in the Huron tribe and a childhood passion for fire. He is the force behind Cala Pulpo, a hidden oasis near Monaco, and Bootgrill, a celebrated barbecue, butcher shop, grocery store, and cooking school in Nice, frequented by Alain Ducasse, Bono, Rihanna, and other international celebrities, as well as top regional chefs. Cornuet advocates for gourmet, accessible, and inspired cuisine cooked over flames. Originally from Quebec, he currently resides in Nice.
- Cooking methods: from direct and indirect grilling, to hot and cold smoking Barbecue types: including gas, charcoal, pellet, Kamado, plancha, and smoker Practical insights: on heat control, fuel selection, fire maintenance, cleanliness, food temperatures, wood types, and essential accessories Classic recipes: Like sausages, ribeye steak, and duck breast Unique creations: Such as pumpkin fondue, Cajun-style sardines, braised leek toast, crusted ribeye, and maple syrup-roasted mango
About the Author
Thierry "Big T" Cornuet is a pit and grill master with roots in the Huron tribe and a childhood passion for fire. He is the force behind Cala Pulpo, a hidden oasis near Monaco, and Bootgrill, a celebrated barbecue, butcher shop, grocery store, and cooking school in Nice, frequented by Alain Ducasse, Bono, Rihanna, and other international celebrities, as well as top regional chefs. Cornuet advocates for gourmet, accessible, and inspired cuisine cooked over flames. Originally from Quebec, he currently resides in Nice.
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