The art of BBQ

The art of BBQ Techniques & recipes, from appetizers to desserts

Thierry Cornuet

Book - 2025

"This comprehensive cookbook shares seven barbecue types--from charcoal grills to smokers--and one hundred gourmet recipes--from appetizers to desserts--enjoyable year-round. Hailing from Quebec and currently residing in France, pitmaster BIG T invites you to challenge the notion that barbecue is limited to grilled meats and summer cookouts. Since opening his celebrity-frequented Bootgrill restaurant in Nice, he has championed the art of gourmet cooking over coals. Join him in becoming a "serial griller" and embrace the endless possibilities that barbecuing has to offer! In his debut cookbook, you'll discover: Cooking methods: from direct and indirect grilling, to hot and cold smoking -- Barbecue types: including gas, ch...arcoal, pellet, Kamado, plancha, and smoker -- Practical insights: on heat control, fuel selection, fire maintenance, cleanliness, food temperatures, wood types, and essential accessories -- Classic recipes: Like sausages, ribeye steak, and duck breast --Unique creations: Such as pumpkin fondue, Cajun-style sardines, braised leek toast, crusted ribeye, and maple syrup-roasted mango."--Publisher.

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Subjects
Barbecuing.
Outdoor cooking.
Cuisine au barbecue.
Cuisine en plein air.
cookbooks.
Cookbooks.
Livres de cuisine.
Genres
cookbooks
Cookbooks
Livres de cuisine
Published
Miami, FL : Tra Publishing 2025.
Language
English
French
Main Author
Thierry Cornuet (author)
Other Authors
Fabien Breuil (photographer)
Edition
U.S. edition
Item Description
"L'art du barbecue first published in 2024 by Hachette Livre (Marabout)."
Includes index.
Physical Description
283 pages : illustrations (some color) ; 28 cm
ISBN
9781962098212
  • Small Bites
  • Starters
  • Meat
  • Fish and Seafood
  • Vegetables
  • Sauces, Marinades, etc.
  • Desserts
Review by Library Journal Review

Cornuet, better known as Big T, has created a passionate cookbook that elevates the vast world of barbecue, injecting a gourmet view and new ways of modernizing one of summer's favorite pastimes. After beginning with a review of the four cooking methods (direct, indirect, hot smoking, and cold smoking), Cornuet then describes the different barbecue types, ranging from charcoal and gas to kettle and pellet and showing how each works. Covering starters, meats, vegetables, and desserts, this title will impress readers with its mouth-watering photographs. Standout recipes include mushroom soup, hot and cold preparations of oysters, and multiple versions of potato sides, all cooked over a live flame. Marinade, sauce, and rub variations are included and used throughout the book. Each recipe lists the preferred type of grill and cooking method and includes a clearly laid out ingredient list, along with "Big T Tips" VERDICT A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame.--Ron Block

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