Grill Smoke BBQ
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- 149,00 kr
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- 149,00 kr
Utgivarens beskrivning
There's so much more to barbecues than sausages and burgers.
At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables.
You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter's day; there's no need to wait for the summer to get the barbecue out.
Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings.
The smoky, rich taste of food cooked over an open fire is one of life's true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.
PUBLISHERS WEEKLY
Tish is a British chef, keenly influenced by the flavors of Spain, Italy, and the Basque Country. His Ember Yard restaurant in London has drawn raves for its grilled tapas, and it is easy to see why in this U.S. edition of his 2016 debut book. The small-plate offerings described here are full of diverse flavors and run the gamut from lamb chops with smoky aubergine and salsa verde to hot-smoked butternut squash with ricotta and grape jam. Fruit flavors are also prevalent in main dishes such as pork belly with cider, apples and marjoram, and salt-baked wild bream with orange and basil. Mashed potato aficionados will enjoy Tish's smoked version which calls for heavy cream and whole milk to be cold-smoked over oak chips for an hour. Or take smoked milk, add sugar, and churn it into ice cream that can be topped with seasonal berries. Food photographer Kris Kirkham captures the culinary fireworks across seven different locations, including from the author's own backyard as well as a working farm in London's East End. Her three-page spread of grilled scallops highlights not only the beauty of their shells but the utility of the shell as a perfect cooking and serving vessel.
