Char & Smoke: A Modern Guide to Grilling

Fire & Smoke brings together 84 recipes across nine chapters, showing how the grill can
handle far more than steaks alone. The book moves from seafood, poultry, beef and lamb,
and pork to burgers and sandwiches, vegetables and fruit, marinades and sauces, breads and
pizza, and desserts.
The recipes reflect the different ways live heat changes food: seafood cooks quickly over
high heat; poultry benefits from careful temperature control; ribs and larger cuts reward
patient cooking; and vegetables and fruit develop deeper sweetness and char on the grill.
Alongside the main dishes are spice rubs, compound butter, green sauces, barbecue sauces,
flatbreads, naan, pizza, and grilled desserts. Each recipe presents its ingredients, method, and
a practical note about technique, timing, or choosing the right ingredient.
Whether cooking over charcoal, gas, or another direct flame, the aim is the same: understand
the heat, give the food time to colour, and use temperature and texture as guides. These
recipes are designed to help bring confident, well-seasoned food from the fire to the table.