- Hardcover: 160 pages
- Publisher: Mitchell Beazley; 1st edition (15 Jun 2006)
- Language English
- ISBN-10: 1845332032
- ISBN-13: 978-1845332037
- Product Dimensions: 25.6 x 20.6 x 2.2 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 212,415 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Product Description
Good barbecues can mean great food simply cooked. Countries with cuisines as varied as India, France, China, Australia and America have superb grilling dishes that are ideal for the barbecue. "Food from Fire" brings together authentic recipes for the best of these dishes - from kebabs to satay to burgers to marinated meat and fish. There are lots of ideas for different ways to cook some of the dishes: on a traditional barbecue, on an open fire, in a pit, immersed in the embers, or just in an everyday kitchen. Foodie and fun, this is essential summer reading. "Food from Fire" is about cooking on a grill. As well as being inspiring and fun, it's a practical book that offers clear information on the basics of creating and maintaining a good barbecue fire. There are instructions for cooking the food on a barbecue, but each recipe also features a Rainy Day section that tells you how to cook the dish in a home kitchen and a Variations box giving alternative ideas for a dish.
About the Author
Charles Campion is the winner of a Glenfiddich award for Restaurant Writer of the Year for his work in The London Evening Standard. He has written several books, including most recently the critically acclaimed 50 Recipes to Save Your Life and his annual Rough Guide to London Restaurants. He co-wrote The Real Greek at Home for Mitchell Beazley.
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Customer Reviews
Most Helpful Customer Reviews
22 of 22 people found the following review helpful
Format:Hardcover
Been b-b-q'ing quite a lot since buying a large landmann gas range but always kept to standard chicken pork and prawn dishes. This book has opened my eyes as to the diversity of cuisine that a BBQ can offer you. Already tried a couple of the dishes which were superb and even the wife is being a little more adventurous with her tiger prawn offerings. Highly recommend this book for any way who loves a BBQ but wants a little more than just burgers and sausages. Very keen to try the choco bananas recipe
6 of 6 people found the following review helpful
A Book that IS what it says on the cover - THE REAL BARBECUE BOOK, and, frankly, the only one you'll ever need!
25 July 2006
Format:Hardcover
From the rear cover:-
`Why should we allow the word `barbecue' to become shorthand for badly-cooked indigestible food? Out with the dull and in with something more interesting. Let's reclaim the joys of the live fire for genuine cooks'.
In `Food from Fire - The Real Barbecue Book', Charles Campion takes the world's best `grill' recipes, some which are generations old, and adapts them to suit the barbecue.
160 high quality, shiny pages split over 7 main chapters:-
Poultry
Beef
Lamb
Pork
Fish
Vegetables
Breads, salads, sauces and puds
with an introduction, sections entitled `The Fire and the Fuel', `Sssh! Some Secrets', a glossary-entitled 'The Joy of Shopping', and a concise index.
Super photography throughout, from Jason Lowe,
although not one of every recipe, which may be a slight disappointment for some.
Each recipe is clearly laid out with useful relevant dialogue, often humorous:-
`Hamburger with `Slacker's Cole Slaw'
`Hamburger' (page 470)
`Enough books have been written about hamburgers to stock a modest library, and the dish itself has been made using everything from fillet steak to chopped tuna - though, strangely never ham!
Eminent American food writer, James Beard suggests placing an ice-cube at the heart of each burger so that the interior stays rare while the exterior ends up crisp and well-done. Mine is a simple recipe that will end up juicy and delicious - but if you don't like it, you can always experiment with grilling ice-cubes!'
`Slacker's Cole Slaw' (page 141)
`Coleslaw has featured on so many indifferent salad bars that its reputation is in need of a bit of a boost. This is a simple and easy dish and may go some way to help the rehabilitation.
Worcestershire Sauce:-
Messrs. Lea & Perrins,' Worcestershire Sauce' is a one-off. For once `the original and genuine' means just what it says, and similar bottled sauces (often called Worcester Sauce) are nowhere near as good).'
Since 1837, Lea & Perrins Worcestershire Sauce has been delighting foodies around the world.
In the distinctive bottle with the orange label, this thin but potent flavour enhancer melts away in any dish, leaving the vaguest whiff of spice and a savoury tang. According to the label, it contains tamarind, anchovies and molasses, but do not think that you will be able to make your own, this is a sauce with secret ingredients and it is made using closely guarded techniques.
Worcestershire Sauce is, however, the perfect foundation for a splendid barbecue sauce and marinade.'
Then follows a recipe for `Worcestershire Spare-Ribs'.
This book arrived in our library and has a VERY long waiting list, so that is probably enough said!
Recipes include:-
Lemon and Black Pepper Chicken
Teriyaki Chicken
Rump Steak with Monkey Gland Sauce ("Monkey gland sauce is a South African invention and thankfully has very little to do with either monkeys or glands!")
Pineapple Lamb Shanks with Roast Garlic Rolls
Lamb Satay with Rosemary Sticks
Honey Glazed Draught Pork
Chinatown Spare Ribs
Sea Bass with Grilled Lemons
Scampi and Bacon
Veggie Kebabs
Handkerchief Bread
Fruit Kebabs
`Why should we allow the word `barbecue' to become shorthand for badly-cooked indigestible food? Out with the dull and in with something more interesting. Let's reclaim the joys of the live fire for genuine cooks'.
In `Food from Fire - The Real Barbecue Book', Charles Campion takes the world's best `grill' recipes, some which are generations old, and adapts them to suit the barbecue.
160 high quality, shiny pages split over 7 main chapters:-
Poultry
Beef
Lamb
Pork
Fish
Vegetables
Breads, salads, sauces and puds
with an introduction, sections entitled `The Fire and the Fuel', `Sssh! Some Secrets', a glossary-entitled 'The Joy of Shopping', and a concise index.
Super photography throughout, from Jason Lowe,
although not one of every recipe, which may be a slight disappointment for some.
Each recipe is clearly laid out with useful relevant dialogue, often humorous:-
`Hamburger with `Slacker's Cole Slaw'
`Hamburger' (page 470)
`Enough books have been written about hamburgers to stock a modest library, and the dish itself has been made using everything from fillet steak to chopped tuna - though, strangely never ham!
Eminent American food writer, James Beard suggests placing an ice-cube at the heart of each burger so that the interior stays rare while the exterior ends up crisp and well-done. Mine is a simple recipe that will end up juicy and delicious - but if you don't like it, you can always experiment with grilling ice-cubes!'
`Slacker's Cole Slaw' (page 141)
`Coleslaw has featured on so many indifferent salad bars that its reputation is in need of a bit of a boost. This is a simple and easy dish and may go some way to help the rehabilitation.
Worcestershire Sauce:-
Messrs. Lea & Perrins,' Worcestershire Sauce' is a one-off. For once `the original and genuine' means just what it says, and similar bottled sauces (often called Worcester Sauce) are nowhere near as good).'
Since 1837, Lea & Perrins Worcestershire Sauce has been delighting foodies around the world.
In the distinctive bottle with the orange label, this thin but potent flavour enhancer melts away in any dish, leaving the vaguest whiff of spice and a savoury tang. According to the label, it contains tamarind, anchovies and molasses, but do not think that you will be able to make your own, this is a sauce with secret ingredients and it is made using closely guarded techniques.
Worcestershire Sauce is, however, the perfect foundation for a splendid barbecue sauce and marinade.'
Then follows a recipe for `Worcestershire Spare-Ribs'.
This book arrived in our library and has a VERY long waiting list, so that is probably enough said!
Recipes include:-
Lemon and Black Pepper Chicken
Teriyaki Chicken
Rump Steak with Monkey Gland Sauce ("Monkey gland sauce is a South African invention and thankfully has very little to do with either monkeys or glands!")
Pineapple Lamb Shanks with Roast Garlic Rolls
Lamb Satay with Rosemary Sticks
Honey Glazed Draught Pork
Chinatown Spare Ribs
Sea Bass with Grilled Lemons
Scampi and Bacon
Veggie Kebabs
Handkerchief Bread
Fruit Kebabs
Format:Hardcover
Nice book but try to get a second hand copy if you can. I bought I really good used copy off Amazon.
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