The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts

Chef Thierry "BIG T" Cornuet presents a comprehensive cookbook featuring seven types of barbecue—from charcoal grills to smokers—alongside one hundred gourmet recipes spanning appetizers to desserts, designed for year-round enjoyment.

A pitmaster with Huron tribal roots and a lifelong passion for fire, Cornuet runs the celebrity-frequented Bootgrill restaurant in Nice, France. He challenges conventional thinking about barbecue, expanding beyond grilled meats and summer cookouts to embrace true gourmet cooking over coals.

Inside you'll find cooking methods including direct and indirect grilling and hot and cold smoking; guidance on gas, charcoal, pellet, Kamado, plancha, and smoker setups; and practical advice on heat control, fuel selection, fire maintenance, food temperatures, wood types, and essential accessories.