Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud

  • Sichuan salt

    Sichuan salt

    from Stéphane Reynaud Barbecue: 150 Recipes for the Barbecue Stéphane Reynaud Barbecue by Stéphane Reynaud

    • Categories: Spice / herb blends & rubs; Grills & BBQ; Chinese
    • Ingredients: sea salt; Sichuan peppercorns; caster sugar
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  • Show all Recipes...

Notes about this book

  • fprincess on March 16, 2024

    A large selection of creative and somewhat elaborate grilling recipes, including a large selection of skewers. A very French take on grilling! Note: seems light on technique.

Notes about Recipes in this book

  • Skewers : honey pork

    • treay on October 08, 2024

      I expected this recipe to be a lot more flavoursome than it actually was. Next time I would also halve the port / dry sherry and perhaps marinate the pork for an hour or so.

    • Kiwijonah on May 01, 2025

      Page 34

  • Skewers : Bollywood

    • e_ballad on November 21, 2016

      These were really tasty. I did this on the fly, so marinated for only an hour or so - no issues at all.

  • Chicken breast with coconut milk

    • e_ballad on December 26, 2018

      Very tasty, though I would certainly not advocate following the author’s instructions to brush the raw chicken-infused marinade over the cooked chicken before serving. Chicken breast with coconut milk & a side of Salmonella, anyone?

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Reviews about this book

  • Huffington Post

    Why turn to a French chef for a book about barbecuing? Maybe because it's well worth seeing a fresh take... If you're suspecting that all your cookouts have the same feel, this could be the antidote.

    Full review
  • ISBN 10 0762778954
  • ISBN 13 9780762778959
  • Published Apr 01 2012
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Lyons Press
  • Imprint Lyons Press

Publishers Text

The latest cookbook from French chef Stéphane Reynaud tackles the barbecue and who better to fire up the grill than the man who is an expert on meat and the author of bestsellers Pork & Sons, Ripailles, and Rôtis. Here he presents barbecuing as an art. Beautiful full-color photographs of skewered salmon, glowing tomatoes, and crispy chicken accompany a wide variety of recipes from dinner feasts to breakfasts, and make this gorgeous cookbook all the more essential. It features more than 150 recipes divided into chapters on seafood, meat, side dishes, sauces and marinades, and more, whether on skewers, as yakitori, or straight on the grill. These delicious and original recipes are easy to make, amusing to read -- thanks to Reynaud's trademark wit -- and highly illustrated with whimsical illustrations and striking photography.

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