charred & seared
seared - live-fire cooking expert genevieve taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets to joints and whole birds, looking at techniques from brining to marinading, smoking to braising, super-hot searing and low and slow cooking.
charred - "up until now, inventive vegetarian barbeque recipes have failed to hit the mainstream with any great impact and are often limited to corn on the cob and halloumi, perhaps a little damp coleslaw nestled alongside. . . . within these pages I hope to show you that the taste of pretty much any vegetable you can think of can be elevated by a little fire and smoke.
charred - hardback, 160 pages, 18.3cm x 23.2cm
seared - hardback, 224 pages, 12.3cm x 23.2cm