Articles liés à The Art of Barbecue: Techniques and Recipes, from Appetizers...
Synopsis
" A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame" —Library Journal
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 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. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer!
In his debut cookbook, you’ll discover:
- 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
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Thierry "Big T" Cornuet is a pit and grill master with 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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Résultats de recherche pour The Art of Barbecue: Techniques and Recipes, from Appetizers...
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The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Edité par
Tra Publishing, 2025
ISBN 10 : 1962098214
ISBN 13 : 9781962098212
Ancien ou d'occasion
Couverture rigide
Vendeur : CampusBear, Coppell, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
hardcover. Etat : Very Good. Complete and clean. All pages present and readable, binding intact. Highlighting or writing is absent or limited to a handful of pages. No water damage. Cover and spine may show light shelf wear, edge bumping, or minor creasing. May have a remainder mark, stickers or sticker residue, or a previous owner's name. Access codes, CDs, DVDs, and other bundled supplements may not be included and should be assumed used or missing unless the listing explicitly states otherwise. N° de réf. du vendeur U7045C00118U
Acheter D'occasion
EUR 18,63
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Edité par
TRA Publishing, 2025
ISBN 10 : 1962098214
ISBN 13 : 9781962098212
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Good. Thierry Cornuet, widely known as 'BIG T,' has elevated barbecuing to a true culinary art. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. In his debut cookbook, he challenges the notion that barbecue is limited to grilled meats and summer cookouts. Rather, it is a versatile cooking method that embodies sharing, authenticity, and generosity. Inside, you'll discover. 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 Hailing from Quebec and currently residing in France, BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to explore this exciting world of flavours. Join him in becoming a 'serial griller' and embrace the endless possibilities that barbecuing has to offer! N° de réf. du vendeur 00093870252
Acheter D'occasion
EUR 18,68
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Edité par
TRA Publishing, 2025
ISBN 10 : 1962098214
ISBN 13 : 9781962098212
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Very Good. Thierry Cornuet, widely known as 'BIG T,' has elevated barbecuing to a true culinary art. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. In his debut cookbook, he challenges the notion that barbecue is limited to grilled meats and summer cookouts. Rather, it is a versatile cooking method that embodies sharing, authenticity, and generosity. Inside, you'll discover. 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 Hailing from Quebec and currently residing in France, BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to explore this exciting world of flavours. Join him in becoming a 'serial griller' and embrace the endless possibilities that barbecuing has to offer! N° de réf. du vendeur 00096989253
Acheter D'occasion
EUR 18,68
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Edité par
Tra Publishing (edition ), 2025
ISBN 10 : 1962098214
ISBN 13 : 9781962098212
Ancien ou d'occasion
Couverture rigide
Vendeur : BooksRun, Philadelphia, PA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. N° de réf. du vendeur 1962098214-8-1
Acheter D'occasion
EUR 19,01
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Edité par
TRA Publishing, 2025
ISBN 10 : 1962098214
ISBN 13 : 9781962098212
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardback. Etat : Very Good. Thierry Cornuet, widely known as 'BIG T,' has elevated barbecuing to a true culinary art. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. In his debut cookbook, he challenges the notion that barbecue is limited to grilled meats and summer cookouts. Rather, it is a versatile cooking method that embodies sharing, authenticity, and generosity. Inside, you'll discover. 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 Hailing from Quebec and currently residing in France, BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to explore this exciting world of flavours. Join him in becoming a 'serial griller' and embrace the endless possibilities that barbecuing has to offer! N° de réf. du vendeur CIN1962098214VG
Acheter D'occasion
EUR 20,52
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Edité par
TRA Publishing, 2025
ISBN 10 : 1962098214
ISBN 13 : 9781962098212
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books Inc, Montgomery, IL, Etats-Unis
Évaluation du vendeur 4 sur 5 étoiles
Hardback. Etat : Good. Thierry Cornuet, widely known as 'BIG T,' has elevated barbecuing to a true culinary art. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. In his debut cookbook, he challenges the notion that barbecue is limited to grilled meats and summer cookouts. Rather, it is a versatile cooking method that embodies sharing, authenticity, and generosity. Inside, you'll discover. 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 Hailing from Quebec and currently residing in France, BIG T, with his roots in the Huron tribe and a childhood passion for fire, invites you to explore this exciting world of flavours. Join him in becoming a 'serial griller' and embrace the endless possibilities that barbecuing has to offer! N° de réf. du vendeur CIN1962098214G
Acheter D'occasion
EUR 20,52
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Vendeur : Lakeside Books, Benton Harbor, MI, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books! N° de réf. du vendeur OTF-S-9781962098212
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Art of Barbecue : Techniques & Recipes, from Appetizers to Desserts
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
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Etat : New. N° de réf. du vendeur 49781262-n
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The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts (Hardback or Cased Book)
Edité par
Tra Publishing 7/1/2025, 2025
ISBN 10 : 1962098214
ISBN 13 : 9781962098212
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Vendeur : BargainBookStores, Grand Rapids, MI, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback or Cased Book. Etat : New. The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts. Book. N° de réf. du vendeur BBS-9781962098212
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The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Vendeur : California Books, Miami, FL, Etats-Unis
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Etat : New. N° de réf. du vendeur I-9781962098212
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