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    Whetlor, James: Cooking on the Big Green Egg

    Everything you need to know from set-up to cooking techniques, with 70 recipes

    Big Green Egg has a cult following amongst BBQ experts due to its high-performance cooking at a range of temperatures and NASA specification ceramics. As more and more enthusiasts realise what a versatile and practical bit of cooking kit the EGG is, experts and amateurs alike are looking for recipes to test out their skills and maximise the EGG's capabilities.

    Cooking on the Big Green Egg showcases this vital piece of outdoor cooking equipment and offers instructions and recipes for everything you'd ever want to cook in it. Award-winning author of Goat, James Whetlor, guides the reader through the basics of using your Big Green Egg, with a full explanation of how it works and how to get the best out of it, whether you’re cooking on the grill or plancha, oven roasting, smoking, baking, cooking ‘dirty’ directly on the coals, or taking it low and slow.

    With James's cooking advice and tips, you'll then be ready to cook your way through 70 amazing recipes including all the basic meats and joints, whole fish, vegetables and jaw-dropping BBQ feasts. With this outstanding book by your side you'll go from beginner to EGG expert in no time, and enjoy delicious food in the process all year round.

    An instant bible.

    Autor Whetlor, James
    Verlag Hardie Grant Publishing Group
    Einband Fester Einband
    Erscheinungsjahr 2021
    Seitenangabe 208 S.
    Meldetext Lieferbar in ca. 10-20 Arbeitstagen
    Ausgabekennzeichen Englisch
    Abbildungen Hardback; farb. Abb.
    Masse H24.8 cm x B18.7 cm x D2.4 cm 910 g
    Coverlag Quadrille Publishing Ltd (Imprint/Brand)
    Fester Einband
    ISBN: 978-1-78713-587-1
    Lieferbar in ca. 10-20 Arbeitstagen

    Über den Autor Whetlor, James

    Winner of a James Beard award for his first book Goat, James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants, from a network of farms across the country. Goat also won the Guild of Food Writers Best Single Subject Food Book of 2019.

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