Monday, August 04, 2008

FIRED UP - no nonsense barbecuing
Ross Dobson - $34.95 - Murdoch Books
Bring on summer! The Bookman can't wait to start making some of the no-nonsense but most mouth-watering recipes that Australian food writer Dobson provides in his hugely appealing new hardcover barbecue cookbook.
I like the way it is divided into four straightforward chapters - bird, cow, fish and on the side - which all offer a mouth-watering selection of grilling and hot-plating fare.
There are classic barbecue favourites like beef ribs with barbecue sauce, more exotic and modern interpretations such as Tandoori Rack of Lamb, Thai-style garlic pepper barramundi, and the especially appealing recipe I intend to make first - Hungarian Pork Rack.

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