A COMPLETE APPROACH TO THE TOTAL BARBECUE CUISINE

Barbecue... what a passion!
The word “barbecue” inspires grilling food on ambers of charcoal or gas, in a relaxed and convivial atmosphere to share memorable occasions. Barbecue is gathering, is good for healthy cooking, is simple and delicious, a synonymous of tasty cuisine to be enjoyed with friends and family.

These books aim to explain the basic techniques to enhance the features of this old and universally known method for cooking the best meals, from appetizers to dessert – even pizza and bread.

These are not just other barbecue recipe books.

They are something new, never seen before, that gives to grilling the right value: barbecuing is a good and healthy way to cook fresh ingredients according to nutritional facts and taste satisfaction.

Famous Italian chefs have fallen in love with this technique as it “adds flavor and personality to every dish”. By the Accademia dei Signori del Barbecue, the first barbecue school in Italy, great chefs teach how to get the best from a unique grilling experience. Sauces, rubs and marinades? Yes, but in the Italian style, with fresh herbs, excellent different extra virgin olive oils and juicy fruits for unrivaled results.

The project consists in 12 books. The first three volumes will be an introductory overview of barbecue cooking techniques and recipes of all kinds. The books will also feature Michelin star Chefs’ recipes and will reach the public in the first months of 2016. Nine other books will be published to complete the project. These single-topic volumes will feature many different aspects of the barbecue cuisine: bread and pizza, meat, fish, desserts, burgers and multicultural barbecue.