{"product_id":"barbecue-gourmand-bob-hart-cookbook","title":"Barbecue Gourmand by Bob Hart – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 147 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Bob Hart, Melbourne food writer and founder of the Australian Barbecue Academy\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hartbeat Media, 2020\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 50+ illustrated gourmet recipes, plus sides, salads, sauces, dressings, rubs and gravies\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Confident grillers who want to cook a proper dinner party on the barbecue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780646821559\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbecue Gourmand is a 147-page hardback by Melbourne barbecue writer Bob Hart, founder of the Australian Barbecue Academy, with more than 50 illustrated recipes that bring restaurant-style dishes to the Aussie barbecue.\u003c\/strong\u003e It's built for the cook who has the basics sorted and wants the grill to star at a dinner party.\u003c\/p\u003e\n\u003ch2\u003eThe backyard barbie, in black tie\u003c\/h2\u003e\n\u003cp\u003eBob Hart has already covered fire cooking and the barbecue basics in his earlier books. This one is pure ambition: classic dishes dragged out of the kitchen and onto the grill, with smoke as the secret ingredient. It's cheeky, a bit fancy and very Melbourne.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eMore than 50 gourmet mains are illustrated rather than photographed, with sketches by Manuela Cifra, and backed up by side dishes, salads and the sauces, dressings, rubs and gravies that finish a plate properly.\u003c\/p\u003e\n\u003cp\u003eThink pears cooked over charcoal with a waft of pecan smoke, salmon on a cedar plank in a new take on salade niçoise, and a classic tournedos Rossini moved from the stovetop to the grill.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eBarbecue cooks who are ready to impress, dinner-party hosts, and fans of Bob Hart's other books. It suits charcoal and gas cooks with some experience behind them.\u003c\/p\u003e\n\u003ch2\u003eAbout Bob Hart\u003c\/h2\u003e\n\u003cp\u003eBob Hart is a former journalist turned food writer who founded the Melbourne-based Australian Barbecue Academy, where he runs small-group masterclasses. He has been a regular on radio station 3AW and is the author of \u003ca href=\"\/products\/bob-harts-barbecue-unplugged-bob-hart-cookbook\"\u003eBob Hart's Barbecue Unplugged\u003c\/a\u003e and the \u003cem\u003eHeat \u0026amp; Smoke\u003c\/em\u003e books, including \u003ca href=\"\/products\/heat-and-smoke-ii-bob-hart-cookbook\"\u003eHeat \u0026amp; Smoke II\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/295_focused-plating-tweezers.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl's verdict: this is the barbie in a dinner jacket, local through and through. Bob Hart takes steakhouse and bistro classics outside and lets the coals do the polish, and the charcoal pears with pecan smoke are pure contraband-grade class. Buy it and your next dinner party gets cooked on the deck. Pair it with \u003ca href=\"\/products\/steak-house-eric-wareheim-cookbook\"\u003eSteak House\u003c\/a\u003e for the white-tablecloth mood and \u003ca href=\"\/products\/green-fire-francis-mallmann-cookbook\"\u003eGreen Fire\u003c\/a\u003e for refined live fire. Splash a little \u003ca href=\"\/products\/rum-and-que-umami-garlic\"\u003eRum and Que Umami Port \u0026amp; Black Garlic Sauce\u003c\/a\u003e over the steak.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Blackened Lemon Butter\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eFive-star sauce, two-minute heist.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), 100g soft butter, a handful of chopped parsley, flaky salt, cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eGrill the lemon halves cut-side down over hot coals until deeply charred, about 4 minutes.\u003c\/li\u003e\n\u003cli\u003eSqueeze the warm juice into the soft butter and beat in the parsley, salt and pepper.\u003c\/li\u003e\n\u003cli\u003eSpoon over a resting steak, grilled fish or prawns.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Charring caramelises the lemon's sugars and softens the sharpness, so the butter tastes rich and smoky instead of sour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbecue Gourmand?\u003c\/h3\u003e\u003cp\u003eBarbecue Gourmand was written by Bob Hart, a Melbourne food writer and founder of the Australian Barbecue Academy.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Barbecue Gourmand?\u003c\/h3\u003e\u003cp\u003eIt has more than 50 illustrated gourmet recipes, plus side dishes, salads, sauces, dressings, rubs and gravies.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Gourmand good for beginners?\u003c\/h3\u003e\u003cp\u003eIt suits cooks who already know the barbecue basics. Beginners may want to start with Bob Hart's Heat \u0026amp; Smoke books.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Gourmand a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 147-page hardback published by Hartbeat Media in 2020.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue Gourmand an Australian cookbook?\u003c\/h3\u003e\u003cp\u003eYes. Bob Hart is a Melbourne-based barbecue writer and the book was published in Australia.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbecue Gourmand?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Barbecue Gourmand was written by Bob Hart, a Melbourne food writer and founder of the Australian Barbecue Academy.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Barbecue Gourmand?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 50 illustrated gourmet recipes, plus side dishes, salads, sauces, dressings, rubs and gravies.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Gourmand good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It suits cooks who already know the barbecue basics. Beginners may want to start with Bob Hart's Heat \u0026 Smoke books.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Gourmand a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 147-page hardback published by Hartbeat Media in 2020.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue Gourmand an Australian cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Bob Hart is a Melbourne-based barbecue writer and the book was published in Australia.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781590580,"sku":"9780646821559","price":20.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbecue-gourmand-bob-hart-cookbook-front.png?v=1792925373","url":"https:\/\/www.therubhub.com.au\/products\/barbecue-gourmand-bob-hart-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}