Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family | 誠品線上

Big Green Egg Feasts: Innovative Recipes to Cook for Friends and Family

內容簡介

內容簡介 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. Master Fish Tacos for friends and family, rustle up a Chicken Balti for a cosy night in, present Bistecca Fiorentina for a Tuscan feast, or serve up a Couscous Royale 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 the same way again. The EGG can be the linchpin of a memorable outdoor event, giving you the confidence to cook beyond your normal repertoire and create an occasion – whether it’s a special dinner for two or a celebration for many.

作者介紹

作者介紹 Tim HaywardTim Hayward is a writer, broadcaster and restaurateur. He writes a column and restaurant reviews for the Financial Times and his features have appeared in the FT, Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others. He is a regular presenter on BBC Radio 4’s The Food Programme and a panellist on The Kitchen Cabinet. He won the Guild of Food Writers award for Food Journalist of the Year in 2015 and was the Fortnum and Mason Food Writer of the Year for 2014. Tim is also the proprietor of Fitzbillies, a ninety-year-old bakery and restaurant in Cambridge. He is the author of Food DIY (2013), The DIY Cook (2015) and Knife (2016).

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