Customer Reviews


4 Reviews
5 star:
 (3)
4 star:
 (1)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
Share your thoughts with other customers
Create your own review
 
 
Most Helpful First | Newest First

22 of 22 people found the following review helpful
5.0 out of 5 stars Excite your b-b-q's, 28 Jun. 2006
By 
N. Barker (nottingham) - See all my reviews
(REAL NAME)   
This review is from: Food from Fire: The Real Barbecue Book (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
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


6 of 6 people found the following review helpful
4.0 out of 5 stars 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
This review is from: Food from Fire: The Real Barbecue Book (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
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


5.0 out of 5 stars The Real Barbecue Book, 16 May 2014
By 
Mr. P. S. Goodwin (UK) - See all my reviews
(REAL NAME)   
Verified Purchase(What is this?)
This review is from: Food from Fire: The Real Barbecue Book (Hardcover)
This book is a must have for BBQ aficionados!! Wonderful tips & advice and great recipes that really impress perfect for get togethers !!
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


5.0 out of 5 stars Would Recommend, 31 May 2009
By 
R. Pritchard (Shropshire UK) - See all my reviews
(REAL NAME)   
This review is from: Food from Fire: The Real Barbecue Book (Hardcover)
Nice book but try to get a second hand copy if you can. I bought I really good used copy off Amazon.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


Most Helpful First | Newest First

This product

Food from Fire: The Real Barbecue Book
Food from Fire: The Real Barbecue Book by Charles Campion (Hardcover - 15 Jun. 2006)
Used & New from: £0.01
Add to wishlist See buying options
Only search this product's reviews