If the sun comes out for more than a few hours, that’s enough to convince many a Scot to drag out the barbecue and dine al fresco.
All too often it’s the same food that’s being cooked on it, but as Jamie’s book reveals, there’s much more to the world of barbecuing than that.
He delves into the history of cooking this way, looks at trends across the US and how global influences such as Latin America, China and France are shaping what we put on our barbecue.
Part history, part road trip and part travelogue, the book also contains more than 120 recipes that will make you want to drag out the fire pit or barbecue, even if it looks like rain… again.
Book Review: Weber’s American BBQ: A Modern Spin on the Classics by Jamie Purviance
