Cooking on the Big Green Egg: Everything You Need to Know From Set-up to Cooking Techniques, with 70 Recipes...

— —

James Whetlor Tom Kerridge

Cooking on the Big Green Egg

Everything You Need to Know From Set-up to Cooking Techniques, with 70 Recipes

James Whetlor, Tom Kerridge

$75.95 $68.51

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Quadrille Publishing Ltd
29 April 2021

Cooking with specific gadgets

Big Green Egg has a cult following amongst BBQ experts due to its high-performance cooking at a range of temperatures and NASA specification ceramics. As more and more enthusiasts realise what a versatile and practical bit of cooking kit the EGG is, experts and amateurs alike are looking for recipes to test out their skills and maximise the EGG's capabilities.

Cooking on the Big Green Egg showcases this vital piece of outdoor cooking equipment and offers instructions and recipes for everything you'd ever want to cook in it. Award-winning author of Goat, James Whetlor, guides the reader through the basics of using your Big Green Egg, with a full explanation of how it works and how to get the best out of it, whether you’re cooking on the grill or plancha, oven roasting, smoking, baking, cooking ‘dirty’ directly on the coals, or taking it low and slow.

With James's cooking advice and tips, you'll then be ready to cook your way through 70 amazing recipes including all the basic meats and joints, whole fish, vegetables and jaw-dropping BBQ feasts. With this outstanding book by your side you'll go from beginner to EGG expert in no time, and enjoy delicious food in the process all year round.

By: James Whetlor
Foreword by: Tom Kerridge
Imprint: Quadrille Publishing Ltd
Country of Publication: United Kingdom
Dimensions: Height: 248mm, Width: 187mm,
Weight: 910g
ISBN: 9781787135871
ISBN 10: 178713587X
Pages: 208
Publication Date: 29 April 2021
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Winner of a James Beard award for his first book Goat, James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London, before moving back to his hometown in Devon and working at River Cottage. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants, from a network of farms across the country. Goat also won the Guild of Food Writers Best Single Subject Food Book of 2019.