BBQ Easter Reading Selection
While Easter weekend is prime time for firing up the grill and gathering your nearest and dearest, it can also be an opportunity to slow down, find some solitude and carve out some quiet time with a great book. Luckily, there are some fabulous new reads that have launched just in time for the bank holiday weekend that’ll get you feeling inspired and excited about summer grilling.
How to BBQ by Genevieve Taylor
A love for BBQ food is likely a given if you’re a reader of this magazine. But if you are someone who loves to eat food from the grill, but hasn’t quite mastered the art of fire yet, perhaps this is your year to try. How to BBQ by Bristol BBQ queen, Genevieve Taylor does more than what it says on the cover. Armed with recipes for the smallest of fires to larger feasts, the book is a distillation of everything Taylor teaches at her Bristol Fire School. The book’s ‘11 Recipes to Master’ addresses frequently asked questions by fire newbies, pairing recipes with the correct technique and set-up. Nail these 11 recipes, and even the most novice of BBQ chefs will be able to turn their hand to any dish and cook it over fire.
The Art of Matty’s BBQ Chop Shop by Matty O’Brien
The Art of Matty’s BBQ Chop Shop is a visual feast as much as it is food for thought. This high-quality coffee table book is a debut from musician turned pitmaster Matty O’Brien, who runs the popular south Wales-based Matty’s BBQ Chop Shop. With images curated by photographer Beth McBride who spent six months documenting O’Brien’s life and craft, it’s a celebration of BBQ cooking, culture and low and slow lifestyle, culminating in a book for those who appreciate design and craftsmanship as much as they do great BBQ.
The BBQ Community Cookbook by Jon Wilson
A celebration of fire, flavour and community, The BBQ Community Cookbook compiled by Jon Wilson is a collaborative project built for BBQ lovers, by BBQ lovers. What began as a passion for BBQ and a love for collecting cook books has resulted in this self-published recipe collection that brings together most loved and tried and tested dishes from the BBQ community. Dedicated to Wilson’s late father, all profits from the sales of the book are donated to a cancer charity.
Read more in BBQ Magazine’s Spring issue.
Fired Up by Melissa Thompson
Melissa Thompson’s newly released Fired Up blends fresh, flavourful recipes with unfussy techniques, promising to be a new go-to for grilling inspiration. With 90 modern BBQ recipes to choose from including Lemon and Oregano Pork Skewers, Tamarind Chicken Chops, Baked Cherry Custard and Jerk Prawns, the book includes essential tips and tricks to help you master the art of cooking with fire without being overcomplicated. Fired Up is broken by meal type and occasion so there’s a recipe for everything from quick midweek dinners to weekend feasts and celebrations.
Lebnani by Jad Youssef
Taking its namesake from Jad Youssef’s award-winning restaurant in Reigate, Surrey, Lebnani is a love letter to the warmth and generosity of Lebanese food. Bringing together 84 authentic recipes and stories that have shaped Youssef’s life in Beirut with dishes that feature on his restaurant’s menu, Lebnani shares secret spice blends, time-honoured techniques passed down through family generations, and captures the flavour and rhythm of the everyday Lebanese table. From Classic Mezza to charcoal-grilled Mashawi, family stories are threaded throughout the book and trace how food sustained Lebanese families through conflict and change. “This book is not simply a collection of recipes,” says Youssef. “It is my attempt to bring you into my Lebanon, to sit you at my family’s table, to share our stories, to pass on the traditions, and to cook as we cook.
The Beefy Boys – Great British BBQ
By the time you work your way through the above reading material, you’ll be ready to pick up a copy of Great British BBQ, a new book from the award-winning Beefy Boys, which is due out in early May. No burnt sausages here, this book promises to show you how a proper British BBQ should be done. With recipes for chops, ribs and of course burgers, as well as smoky roasts and Thai chicken skewers, the book takes inspiration from Britain’s long-standing history of cooking with fire, and is infused with global influences that have helped shape modern British cooking and food culture into what it is.
Read more in BBQ Magazine’s Spring issue.
And of course, don’t forget your go-to BBQ bible, delivered to your door, to keep you up-to-date throughout the year with the latest stories, interviews, inspiration and products in the world of BBQ – Fire, Food & Outdoor Living
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