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Chronicle Books

$40.00

Big Green Egg Feasts

Tim Hayward
Quadrille Publishing
This item will ship on publication date.
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...
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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 hangi and create a plethora of international dishes of restaurant quality.

The EGG can be the linchpin of a successful outdoor event, giving you the confidence to cook beyond your normal repertoire, but it can also create occasions-whether it's a spontaneous supper for 2 or a celebration for 22, the EGG brings soul and enjoyment to cooking, culminating in a memorable experience.

Master Tacos Asado for friends and family, rustle up Skillet Macaroni Cheese for a cosy night in, present Porchetta for an Italian feast, or serve up a Grilled Octopus Salad 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 and food the same way again.

"Cooking on the Big Green Egg is an all-round experience. . . I view it as an oven that just happens to live in the garden that can do all the things a conventional oven does, plus much more. There's nothing else quite like it." Tom Kerridge
Format: Hardcover
Publication Date: 05/09/2023
ISBN: 9781787139060

Tim Hayward writes for the Financial Times every week and is a panellist on on BBC Radio 4's The Kitchen Cabinet. He won the Guild of Food Writers 'Food Journalist of the Year' in 2014, 2015 and 2022,and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. He is the author of Food D.I.Y., The DIY Cook, Knife, The Modern Kitchen, Loaf Story and Charcuterie from Scratch.