The Big Green Egg has been a phenomenon in the world of outdoor cooking, with a devoted following and high-end reputation. This is not just a brilliant BBQ, this is the most versatile and exciting bit of cooking kit there is. Not only can you cook on the griddle, oven roast, smoke, bake, or leave to "low and slow", but you can treat it like a konro, mangal, forno, parilla, comal, tandoor, or hāngi and create a plethora of international dishes of restaurant quality.
The EGG can be the linchpin of a successful outdoor event, giving you the confidence to cook beyond your normal repertoire, but it can also create occasions--whether it's a spontaneous supper for 2 or a celebration for 22, the EGG brings soul and enjoyment to cooking, culminating in a memorable experience.
Master Tacos Asado for friends and family, rustle up Skillet Macaroni Cheese for a cosy night in, present Porchetta for an Italian feast, or serve up a Grilled Octopus Salad for a balmy summer evening. And with the expert guidance of award-winning food writer Tim Hayward, you'll be making exceptional dishes all year round. The EGG and this cookbook will encourage you to never look at cooking and food the same way again.
"Cooking on the Big Green Egg is an all-round experience... I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There's nothing else quite like it." Tom Kerridge
Author: Tim HaywardPublisher: Quadrille Publishing
Published: 05/09/2023
Pages: 256
Binding Type: Hardcover
Weight: 2.35lbs
Size: 9.84h x 7.48w x 1.10d
ISBN13: 9781787139060
ISBN10: 1787139069
BISAC Categories:-
Cooking |
Methods | Special AppliancesAbout the Author
Tim Hayward is an award-winning writer and broadcaster. He is restaurant reviewer for the Financial Times and a panellist on on BBC Radio 4's The Kitchen Cabinet. He has written and presented a series of multi-part radio documentaries for the BBC, including "What If We Stopped Buying Stuff And Started Making It?" (2019) and "The Gut Instinct - a social history of bowels" (2018). He won the Guild of Food Writers "Food Journalist of the Year" in 2014 and 2015, and is nominated for "Food Writer of Year" 2022, top Restaurant Reviewer of 2017 and 2019, and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. Tim is co-owner of Fitzbillies, a cafe and bakery in Cambridge, UK. He is the author of Food D.I.Y. (2013), The DIY Cook (2015), Knife (2016), The Modern Kitchen (2017), Fitzbillies (2019), Loaf Story (2020), and Charcuterie from Scratch (2021).
