{"product_id":"live-fire-helen-graves-cookbook","title":"Live Fire by Helen Graves – 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, 256 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Helen Graves, London food writer and editor of Pit magazine\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant London, 2022\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 100-plus seasonal recipes in Fire Up, Spring, Summer, Autumn and Winter chapters, plus interviews with live-fire cooks\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Charcoal cooks who want global flavours and plenty of vegetables, fish and meat\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781784884789\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eLive Fire is Helen Graves's hardback of more than 100 seasonal barbecue recipes drawn from live-fire traditions around the world, written by the London food writer who edits Pit magazine.\u003c\/strong\u003e Alongside the recipes she interviews chefs and home cooks from diaspora communities cooking over fire in the UK.\u003c\/p\u003e\n\u003ch2\u003eBarbecue that follows the seasons\u003c\/h2\u003e\n\u003cp\u003eMost barbecue books are built around the meat. Helen Graves builds hers around the calendar and the people, showing how cooks with roots across the Caribbean, Middle East, Asia and beyond use fire. The result is fresh, colourful and very achievable, with as much attention on vegetables and fish as on meat.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eAfter a Fire Up chapter on the basics, the book runs through Spring, Summer, Autumn and Winter, so you always know what's good to cook right now. Interviews with live-fire cooks sit between the recipes and give the book real depth.\u003c\/p\u003e\n\u003cp\u003eHighlights include chicken wings with tahini and za'atar, skate wing in a super-green garlic, caper and olive sauce, Jamaican jerk chicken, slow-cooked shoulder of pork with peach salsa, chicken shawarma, a crispy pork belly and apple sauce sandwich and charred purple sprouting broccoli, finishing with a smoked cherry and whisky butterscotch sundae.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eKettle and charcoal grill cooks who want to cook beyond the usual suspects, people who eat seasonally, and anyone who loves global street food. The recipes are achievable even for barbecue novices.\u003c\/p\u003e\n\u003ch2\u003eAbout Helen Graves\u003c\/h2\u003e\n\u003cp\u003eHelen Graves is a food and travel writer and recipe developer based in South East London. She writes the long-running Food Stories website and edits \u003cem\u003ePit\u003c\/em\u003e, a magazine devoted to live-fire cooking that was shortlisted for Launch of the Year at the Stack Magazine Awards 2017.\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\/291_grinning-basting-spatchcock.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;\"\u003eThe Smuggler swears by this one for the off-season, when everyone else has packed the grill away. Helen follows the seasons and the people, and her chicken wings with tahini and za'atar are the find: nutty, sour, smoky and gone before the second batch. Buy it and your barbecue year gets twice as long. Pair it with \u003ca href=\"\/products\/berber-and-q-on-vegetables-josh-katz-cookbook\"\u003eBerber\u0026amp;Q: On Vegetables\u003c\/a\u003e for more charred-veg brilliance and \u003ca href=\"\/products\/tandoori-home-cooking-maunika-gowardhan-cookbook\"\u003eTandoori Home Cooking\u003c\/a\u003e for spice-led fire. Marinate the jerk chicken in \u003ca href=\"\/products\/little-brixton-jerk-marinade-jamaican-jerk-marinade\"\u003eLittle Brixton Jerk Marinade\u003c\/a\u003e overnight.\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: Burnt Lemon Yoghurt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe dip that makes a plain grilled chook look like a restaurant plate.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), 1 cup thick Greek yoghurt, 1 small garlic clove (grated), 1 tbsp olive oil, salt, a pinch of sumac or chilli\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 lemons cut-side down over hot coals until blackened, about 4 minutes.\u003c\/li\u003e\n\u003cli\u003eSqueeze the warm, smoky juice into the yoghurt with the garlic, oil and a good pinch of salt.\u003c\/li\u003e\n\u003cli\u003eStir, finish with sumac or chilli, and serve with wings, lamb or grilled veg.\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 its acid, so the yoghurt turns smoky rather than 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 Live Fire?\u003c\/h3\u003e\u003cp\u003eLive Fire was written by Helen Graves, a South East London food writer, creator of Food Stories and editor of Pit magazine.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Live Fire?\u003c\/h3\u003e\u003cp\u003eIt has more than 100 seasonal barbecue recipes, arranged in Fire Up, Spring, Summer, Autumn and Winter chapters.\u003c\/p\u003e\n\u003ch3\u003eIs Live Fire good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. The publisher describes every recipe as achievable, and it's written to tempt barbecue novices to the coals.\u003c\/p\u003e\n\u003ch3\u003eIs Live Fire a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 256-page hardback published by Hardie Grant London in 2022.\u003c\/p\u003e\n\u003ch3\u003eDoes Live Fire include vegetarian barbecue recipes?\u003c\/h3\u003e\u003cp\u003eYes. Seasonal vegetables feature heavily alongside meat and fish, such as charred purple sprouting broccoli and a charred green salad with burrata.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Live Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Live Fire was written by Helen Graves, a South East London food writer, creator of Food Stories and editor of Pit magazine.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Live Fire?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has more than 100 seasonal barbecue recipes, arranged in Fire Up, Spring, Summer, Autumn and Winter chapters.\"}}, {\"@type\": \"Question\", \"name\": \"Is Live Fire good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The publisher describes every recipe as achievable, and it's written to tempt barbecue novices to the coals.\"}}, {\"@type\": \"Question\", \"name\": \"Is Live Fire a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 256-page hardback published by Hardie Grant London in 2022.\"}}, {\"@type\": \"Question\", \"name\": \"Does Live Fire include vegetarian barbecue recipes?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Seasonal vegetables feature heavily alongside meat and fish, such as charred purple sprouting broccoli and a charred green salad with burrata.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824800038964,"sku":"9781784884789","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/live-fire-helen-graves-cookbook-front.png?v=1792910354","url":"https:\/\/www.therubhub.com.au\/products\/live-fire-helen-graves-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}