Phew! What a scorcher! Perfect timing for Stéphane Reynaud’s Barbecue cookbook to come out and provide some charcoal-fuelled inspiration for those looking to avoid the clichés. Most recipes are straightforward, based on flavour-boosting marinades and interesting ingredient combinations. The French chef mixes pork fillets with pistachio pesto, beef skewers with figs and saké, and threads monkfish on rosemary stalks. However, as innovative as Reynaud’s recipes may be, he is guilty of a serious omission: vegetarian recipes are virtually nonexistent here, with only one not-especially appealing option (a soya patty with asparagus). This is one for the Fred or Wilma Flintstone in your life.
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