The must-have BBQ bible from Australian celebrity chef, television presenter and author, Ben O’Donoghue best known for his outdoor cookery and barbecue recipes. Ben's BBQ Bible is a compendium of Ben’s classic barbecue recipes with an additional 40 brand-new recipes and entirely brand-new photography Throw away the sausages and chops and be inspired by Ben O’Donoghue’s exciting world of barbecued food. Covering everything from juicy meats like Mexican suckling pig, Singapore chilli crab, Moreton Bay bugs with figs and pancetta kebabs to succulent vegetarian dishes like Artichokes with lemon, honey, thyme and almond or Grilled Haloumi with lemon and mint – with Ben's BBQ Bible, your friends will be talking about your cooking for years. Whether your pride and joy is a simple wire rack over an open fire, an everyday kettle barbecue or a gas-fired hotplate with all the bells and whistles, these recipes can be cooked on any equipment. In this compendium you’ll also find the best drinks and desserts to accompany your meal, along with recipes for all the rubs and marinades, breads, salads and vegetables you’ll ever need to make your barbecues the best in the neighbourhood. ABOUT THE AUTHORChef, restaurateur and television personality Ben O’Donoghue has worked at some of the UK’s most notable restaurants, including the River Café with Jamie Oliver and the exclusive Monte’s Club. He has written two books to complement his TV series and is a regular contributor to Delicious and Olive magazines. Ben lives with his wife and children in Brisbane, where he has recently opened his two latest restaurants, South Bank Surf Club and Billy Kart Kitchen.

Throw away the sausages and chops and be inspired by celebrity Australian chef Ben O'Donoghue's exciting world of barbecues food. From Mexican Suckling Pig to Singapore Chilli Crab - you'll have your friends talking about your barbecue for years. Whether your pride and joy is a simple wire rack over an open fire, an everyday kettle barbecue or a gas-fired hotplate with all the bells and whistles, the recipes can be cooked on any equipment. You'll also find the best drinks and desserts to accompany your meal, along with recipes for all the rubs and marinades, breads, salads and vegetables you'll ever need to make your barbecues the best in the neighbourhood.

Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.

This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.

Take outdoor cooking to the next level with the BBQ Companion, the must-have compendium of recipes by acclaimed Australian chef, TV presenter and barbecue expert, Ben O'Donoghue. With more than 180 diverse and contemporary recipes on and off the barbecue, this book is the ultimate guide for anyone who loves to cook and entertain outdoors, no matter what the occasion or equipment. Be inspired by the exciting world of barbecued food with recipes that cover everything from juicy Mexican suckling pig, delicious Singapore chilli crab or Pancetta kebabs to succulent vegetarian dishes for outdoor dining like Artichokes with lemon, honey, thyme and almond or Grilled Haloumi with lemon and mint – you'll have your friends talking about your barbecue for years. Whether your pride and joy is a simple wire rack over an open fire, an everyday kettle barbecue or a BBQ with all the bells and whistles, the recipes in this book can be cooked on any equipment. In BBQ Companion you'll also find recipes for rubs and marinades, breads, salads and vegetables along with the best drinks and desserts to accompany your meal – everything you'll ever need to make your barbecues the best in the neighbourhood.

The genius of Raichlen meets the magic of vegetables. Celebrating all the ways to grill green, this mouthwatering, ground breaking cookbook from America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants

The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

The Ultimate Book of BBQ builds on the expertise of Southern Living magazine to create the definitive barbecue and outdoor grilling guide. The book features more than 200 of the highest-rated Southern Living recipes for barbecued meats and sides, plus pit-proven tips, techniques, and secrets for year-round smoking, grilling and barbecuing. With full color, step-by-step photos and mouthwatering recipes, this book includes everything the home cook needs to achieve first-rate backyard barbecue. Proven cooking techniques and equipment, expert advice from award-winning pitmasters, and a Rainy Day BBQ chapter with stovetop, oven, and slow-cooker options make this Southern Living's most definitive book on barbecue.

This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.

This guide is designed for quick reference and ease of use. It contains full nutritional information, including individual serving sizes, for each food listed. It covers healthy diets, exercise, diet myths and advice for losing weight safely.