Berber & Q

<p><strong><em>Ditch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food<br /></em><br /></strong>'Packed with over 120 tasty and tantalising barbecue recipes' &ndash;&nbsp;<em>Great British Food</em><br /><br />Here are over <strong>120 of the very best, lip-smackingly good barbecue recipes</strong> from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a <strong>celebration of flavour</strong>. A book that is <strong>not just for meat-lovers</strong>, equal status is given to<strong> vegetables</strong> so that they are never treated like a sideshow. Instead each and every component of the meal is <strong>big, bold</strong> and <strong>completely unforgettable</strong>. <br /><br /><strong>Meats, fish</strong> <strong>and vegetables</strong> are left to marinate and are then <strong>smoked, grilled, slow cooked or burnt (on purpose);</strong> while essential extras such as<strong> punchy pickles, fiery sauces, creamy dips</strong> <strong>and fresh salads</strong> are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are <strong>like nothing you have ever encountered before</strong>&nbsp;&ndash; mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond.</p> <p>With recipes including <strong>Cauliflower shawarma</strong> with pomegranate, pine nuts and rose;<strong> Harissa hot wings; Blackened hispi cabbage</strong> with lemon cr&egrave;me fraiche; <strong>Honeyed pork belly</strong> with pineapple salsa; <strong>Monster prawns</strong> with a pil pil sauce and <strong>Saffron buttermilk-fried chicken</strong> with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create <strong>your very own barbecue feast</strong>.</p>