Stéphane Reynaud's Barbecue: 150 Recipes for the Barbecue 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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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 1742666574
  • ISBN 13 9781742666570
  • Published May 10 2012
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom

Publishers Text

From the best-selling French author of "Ripailles", "Rotis" and "365 Good Reasons to Sit Down to Eat" comes this celebration of all things grilled, seared and baked - Barbecue. With over 150 irresistible recipes including tender cutlets, succulent roasts and ribs, as well as a selection of accompaniments, from minted grilled vegetables to a decadent baked camembert, there's a recipe for every barbecue get-together. Written in his well-known eccentric style, Stephane never fails to entertain, and his passion for barbecuing is highly contagious. Key points: this book features more than just traditional barbecue recipes; the recipes range from seafood, meat and poultry to side dishes, baked cheeses and even fruit; Reynaud also provides a chapter of sauces and marinades to dress up any barbecue dish and boost flavour; and, this book is entertaining with Reynaud's trademark wit, quirky illustrations and striking photography by Marie-Pierre Morel.

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