{"product_id":"scorched-genevieve-taylor-cookbook","title":"Scorched by Genevieve Taylor – 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, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Genevieve Taylor, UK live-fire cook who runs the Bristol Fire School\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Quadrille, 2024\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e More than 85 recipes: whole fish, fillets, fish on sticks, hot and cold smoking, burgers and fritters, shellfish and pan-cooked fish, plus fire set-up\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Charcoal and wood-fired grills, whole fish and shellfish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781837830350\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eScorched is a hardback cookbook by UK live-fire expert Genevieve Taylor that teaches you how to barbecue fish and seafood, with more than 85 recipes for whole fish, fillets, skewers, smoked fish and shellfish.\u003c\/strong\u003e It's the fish book barbecue cooks have been waiting for.\u003c\/p\u003e\n\u003ch2\u003eFish and fire, finally sorted\u003c\/h2\u003e\n\u003cp\u003eFish is where plenty of confident barbecue cooks lose their nerve, and Genevieve tackles it head on. She starts with why different fish need different treatment and how fire actually behaves, then gives you a recipe for nearly every situation, with troubleshooting tips throughout.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eChapters cover Fish Basics, The Whole Fish, Bits of Fish, Fish on a Stick, Smoked: Hot and Cold, Burgers and Fritters, Suckers and Shells, and Fish in a Pan, with practical advice on buying fish, setting up your barbecue, choosing fuel and lighting the fire.\u003c\/p\u003e\n\u003cp\u003eLook for the Crab and Tarragon Bisque, Sesame Tuna Steaks with Wasabi Ginger Mayo, Grilled Crab Legs with Scotch Bonnet and Thyme Butter, mussels cooked straight over the coals, scallops in the shell and a full chapter on hot and cold smoking.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eAnyone with a coastline, a fishing rod or a good fishmonger nearby, which in Australia is most of us. It's practical enough for barbecue beginners and thorough enough that experienced cooks will finally stop sticking fillets to the grill.\u003c\/p\u003e\n\u003ch2\u003eAbout Genevieve Taylor\u003c\/h2\u003e\n\u003cp\u003eGenevieve Taylor is a UK live-fire and barbecue expert who runs the Bristol Fire School and demonstrates fire cookery at food festivals across Britain. She has presented BBC Radio 4's The Food Programme, and her many books include Charred, Seared and Foolproof BBQ.\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\/096_whole-grilled-fish-surprise.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 orders: put the fish on the fire and stop being scared of it. Genevieve's book covers the lot, from whole fish and fillets to skewers, smoking and shellfish, and the Grilled Crab Legs with Scotch Bonnet and Thyme Butter are pure treasure. Buy it, oil the fish rather than the grill bars, and don't move it until it releases. Pair it with \u003ca href=\"\/products\/the-whole-fish-cookbook-josh-niland-cookbook\"\u003eThe Whole Fish Cookbook\u003c\/a\u003e for Josh Niland's nose-to-tail thinking and \u003ca href=\"\/products\/the-fishmongers-son-anthony-yotis-cookbook\"\u003eThe Fishmonger’s Son\u003c\/a\u003e for more seafood smarts, then season your fillets with \u003ca href=\"\/products\/sucklebusters-lemon-pepper-garlic-rub\"\u003eSuckleBusters Lemon Pepper Garlic Rub\u003c\/a\u003e.\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: Salmon Skin Crackle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe bit everyone throws away is the bit everyone fights over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e skin from 2 salmon fillets, 1 tsp oil, 1 tsp lemon pepper garlic rub, baking paper, 2 flat baking trays\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\u003eHeat the oven to 200°C, scrape the skin clean and pat it completely dry.\u003c\/li\u003e\n\u003cli\u003eRub with oil and lay flat between two sheets of baking paper, sandwiched between the two trays.\u003c\/li\u003e\n\u003cli\u003eBake 15–20 minutes until crisp, then dust with the rub while hot and snap into shards.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Pressing keeps the skin flat so the fat renders evenly into crackling, and seasoning it hot makes the rub stick.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Scorched?\u003c\/h3\u003e\u003cp\u003eScorched was written by Genevieve Taylor, a UK live-fire and barbecue expert who runs the Bristol Fire School.\u003c\/p\u003e\u003ch3\u003eHow many recipes are in Scorched?\u003c\/h3\u003e\u003cp\u003eMore than 85, covering whole fish, fillets, skewers, smoked fish, burgers and fritters, shellfish and pan-cooked fish.\u003c\/p\u003e\u003ch3\u003eIs Scorched good for barbecue beginners?\u003c\/h3\u003e\u003cp\u003eYes. It starts with how fish and fire behave, covers barbecue set-up and fuel, and includes troubleshooting tips throughout.\u003c\/p\u003e\u003ch3\u003eIs Scorched a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Quadrille in 2024.\u003c\/p\u003e\u003ch3\u003eDoes Scorched cover smoking fish?\u003c\/h3\u003e\u003cp\u003eYes. There's a full chapter on hot and cold smoking, alongside grilling, skewering and pan-cooking over fire.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Scorched?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Scorched was written by Genevieve Taylor, a UK live-fire and barbecue expert who runs the Bristol Fire School.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Scorched?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"More than 85, covering whole fish, fillets, skewers, smoked fish, burgers and fritters, shellfish and pan-cooked fish.\"}}, {\"@type\": \"Question\", \"name\": \"Is Scorched good for barbecue beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It starts with how fish and fire behave, covers barbecue set-up and fuel, and includes troubleshooting tips throughout.\"}}, {\"@type\": \"Question\", \"name\": \"Is Scorched a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Quadrille in 2024.\"}}, {\"@type\": \"Question\", \"name\": \"Does Scorched cover smoking fish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. There's a full chapter on hot and cold smoking, alongside grilling, skewering and pan-cooking over fire.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824808820788,"sku":"9781837830350","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/scorched-genevieve-taylor-cookbook-front.png?v=1792925457","url":"https:\/\/www.therubhub.com.au\/products\/scorched-genevieve-taylor-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}