The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts

By Chef Thierry “BIG T” Cornuet

" 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

• Format: Hardcover
• Language: English
• ISBN: 1962098214
• ISBN13: 9781962098212
• Release Date: July 2025
• Publisher: Tra Publishing
• Length: 288 Pages
• Weight: 3.35 lbs.
• Dimensions: 1.2" x 8.1" x 10.4"