Treuilles latest book is, without doubt, the best on the subject Ive seen. Evening Standard
Fire up the charcoal, grab the tongs and discover how to use smoke, spice, and sizzle to mouth-watering effect.
Try rubs, mixes, marinades and finger-licking recipes from around the globe. 150 tasty meals include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze. Complement your cooking with exciting salsas and sumptuous salads.
Theres practical information on using gas and charcoal barbecues, advice on the best tools, using fire safely and judging when food is ready to eat.
For every season, for every reason, its the ultimate barbecue cookbook.