ABOUT THE BOOKS

HEAT & SMOKE II: A Fearless Australian Approach
To The Dark Art Of Real Barbecue

ISBN:978-0-646-94032-8
Author: Bob Hart, photography: Dean Cambray
Available from retail outlets, RRP: AU$29.95; or AU$40 signed, packed and dispatched within Australia.

Heat & Smoke II

HEAT & SMOKE II, like its predecessor, is a stylish and eye-catching book of 132 pages with high-gloss flexi covers and functional French folds.

The fold from the front cover again carries a listing of the temperatures at which meats are cooked. And the fold from the back cover lists the spices that belong on the shelves of serious grillmasters, and that are to be found in HEAT & SMOKE II recipes. Both folds, again, are interactive: they can be folded into the book to provide instant reference for recipes, and to mark places.

So that once again, this is a book to be kept close at hand whenever the smoke is rising.

HEAT & SMOKE traditions have been maintained in the production of this book. Recipes are achievable, never overblown: ingredients listed are readily available, and recipes that do not belong in the grillmaster’s repertoire are, quite simply, not included. Again, the message here is that it is the awareness of the possibilities and an understanding of the essence of the dark art, and not culinary virtuosity, that will make you a grillmaster.

This is a unique collection of “real” barbecue with an emphasis on the emerging Australian barbecue styles. The astounding photographs in this book are of dishes that were freshly prepared by the author on a range of his own barbecues, and photographed either on the grill, or while they were still hot, by one of the world's finest food photographers. Who then joined the author in the challenging task of polishing off the lot.


HEAT & SMOKE: Mastering the dark art of real barbecue
ISBN:978-0-646-56552-1
Author: Bob Hart, photography: Dean Cambray
Available from retail outlets, RRP: $24.95; or here signed, packed and posted in Australia for $35; or delivered in the United States for US$35.77.

Bob Hart

HEAT & SMOKE is a stylish and eye-catching book of 132 pages with high-gloss flexi covers and functional French folds. The fold from the front cover carries a listing of the temperatures at which meats are cooked. And the fold from the back cover lists the fresh herbs that have most to offer for grillmasters, and the proteins to which those herbs can make the most valuable contributions. Both folds are interactive, in that they can be folded into the book to provide instant reference for recipes, and to mark places.

This is a book to be kept close at hand whenever a barbecue is fired up.

The array of recipes is comprehensive, but not overblown: every recipe is achievable even by barbecue novices, and the range of ingredients used are widely available. You will not be bamboozled by recipes that you will never use, or by recipes that do not relate to barbecues – things that negate the value of most barbecue books written by conventional (as against smoke-addled!) food writers and chefs.

The secret revealed by this remarkable book is that it is the knowledge and the know-how that matter, and not culinary virtuosity. That, and a grasp of the basic philosophies of the dark art of real barbecue.

This is a unique collection of "real" food – dishes that were freshly prepared by the author on a range of his own barbecues, and photographed either on the grill, or while they were still hot, by one of the world's finest food photographers.

 
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