The Art of Barbecue - by Cornuet (Hardcover)

About the Book

"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."--Publisher.

Book 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

Review Quotes

Cornuet, better known as Big T, has created a passionate cookbook that elevates the vast world of barbecue, injecting a gourmet view and new ways of modernizing one of summer's favorite pastimes. After beginning with a review of the four cooking methods (direct, indirect, hot smoking, and cold smoking), Cornuet then describes the different barbecue types, ranging from charcoal and gas to kettle and pellet and showing how each works. Covering starters, meats, vegetables, and desserts, this title will impress readers with its mouth-watering photographs. Standout recipes include mushroom soup, hot and cold preparations of oysters, and multiple versions of potato sides, all cooked over a live flame. Marinade, sauce, and rub variations are included and used throughout the book. Each recipe lists the preferred type of grill and cooking method and includes a clearly laid out ingredient list, along with "Big T Tips"

VERDICT A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame.--Ron Block

"Library Journal"

About the Author

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.