An exciting new book from the barbecue guru from America. In his latest book Fire, Steven Raichlen combines the best techniques with age-old traditions in 100 recipes full of powerful flavors that give your barbecue dishes a turbo boost. Take your barbecue dishes to the next level with perfectly marinated and grilled tomahawk steaks, dry pickled fillet mignons, seared porterhouse steaks and the best preparation of T-bones.

Learn how to roast pickled cauliflower in beer on a twist. Prepare a veal chop in rosemary crust with a gas burner. Grill mussels in glowing hay, make peppered chicken on a salt stone and prepare salmon steaks with a herb crust on a scoop. From breakfasts to cocktails and from vegetables to desserts - this book proves that fire, and understanding how you manage it, makes everything tastier.