King of the Grill


Barbecuing is one of the most ancient and enduring methods of food preparation. Ever since the caveman accidentally dropped a chunk of raw meat in the fire and realised it tasted better, cooking over glowing coals has remained the best way to transform raw meat into delicious food. Barbecuing is seen today in virtually every culture around the world. From Aussie backyards and the sidewalks of New York with their chestnut roasters to Japan's hibachi restaurants and Caribbean beachside grills. You'll find barbecues in market places throughout Spain, Turkey and Greece, all serving up tasty morsels of meat coated in spices, while in the far flung tropics of Thailand spicy prawn kebabs are the go. The grill still read more

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ISBN:

9781740661003

Format:

Paperback

Dimensions:

21cm x 13cm

RRP:

$24.99

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 December 2003

ABOUT THE AUTHOR

Allan Campion

Allan Campion lives, breathes and writes food. A professional chef and award-winning author, he is a major contributor to the Australian food scene and has more than two dozen books to his credit.