{"product_id":"the-art-of-barbecue-thierry-cornuet-cookbook","title":"The Art of Barbecue by Thierry \"Big T\" Cornuet – 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, 288 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Thierry \"Big T\" Cornuet, Quebec-born pitmaster behind Bootgrill in Nice, France\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Tra Publishing, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 100 recipes from starters to desserts, plus cooking methods, barbecue types, fuel and wood guides\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Cooks who want restaurant-level plates off any grill, from kamado to plancha\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781962098212\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Art of Barbecue is the hardback debut from Thierry \"Big T\" Cornuet, the Quebec-born pitmaster behind Bootgrill in Nice, and it teaches gourmet barbecue across 100 recipes from starters to desserts.\u003c\/strong\u003e It covers every main cooking method and grill type, so you can cook the whole meal over fire.\u003c\/p\u003e\n\u003ch2\u003eGourmet cooking over coals, Riviera style\u003c\/h2\u003e\n\u003cp\u003eBig T's whole pitch is that barbecue isn't just grilled meat in summer. At Bootgrill in Nice he runs a barbecue restaurant, butcher, grocer and cooking school, and the book carries the same idea: one fire, a full menu, any time of year. \u003cem\u003eLibrary Journal\u003c\/em\u003e called it a breakout barbecue book, and the photography backs that up.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe first part covers the four cooking methods (direct, indirect, hot smoking and cold smoking) and the main barbecue types, including gas, charcoal, pellet, kamado, plancha and smoker. There are practical pages on heat control, fuel, fire maintenance, food temperatures, accessories, smoking woods and a chart of wood types by food group. Each recipe flags the grill and method to use, with Big T Tips along the way.\u003c\/p\u003e\n\u003cp\u003eRecipes run from Cuban-style Shrimp and Coal-roasted Sweet Potatoes to Beef Short Ribs and a cold-smoked cheese board. Sauces include Cheddar Sauce with confit onions, Garlic Confit Mayo, Pepper \u0026amp; Bourbon Smoky Jus and a Japanese BBQ Sauce, and dessert brings Poached Pears and Rum-flambéed Roasted Pineapple.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks who've nailed the basics and want to impress at the table, whatever they cook on. Kamado, pellet and plancha owners will find plenty written for their gear, and it's a handsome gift for the food-lover who already owns every brisket book.\u003c\/p\u003e\n\u003ch2\u003eAbout Thierry \"Big T\" Cornuet\u003c\/h2\u003e\n\u003cp\u003eThierry \"Big T\" Cornuet is a pit and grill master from Quebec who now lives in Nice, France. He is the force behind Bootgrill, a barbecue restaurant, butcher shop, grocery and cooking school in Nice, and Cala Pulpo, a hideaway near Monaco. \u003cem\u003eThe Art of Barbecue\u003c\/em\u003e is his first cookbook.\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;\"\u003eWord from the docks: this is barbecue wearing a good jacket. Big T cooks the whole menu over fire, and the Smuggler's favourite trick is the rum-flambéed pineapple, proof the grill isn't finished when the meat comes off. Add it to the shelf and your dinner parties get a proper upgrade. Pair it with \u003ca href=\"\/products\/fire-kitchen-adam-roberts-cookbook\"\u003eFire Kitchen\u003c\/a\u003e for an Aussie take on fire, and \u003ca href=\"\/products\/seared-genevieve-taylor-cookbook\"\u003eSeared\u003c\/a\u003e for more ways with steak and flame. A spoon of \u003ca href=\"\/products\/jimmy-chimichurri-classic-argentinian-herb-sauce-200g\"\u003eJimmy Chimichurri Classic\u003c\/a\u003e over a rested ribeye seals the deal.\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: Charred Lemon Vinaigrette\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eTwo minutes on the grill turns a lemon into a sauce with a past.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 lemons (halved), 4 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, salt and 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 high heat until deeply charred, about 2–3 minutes.\u003c\/li\u003e\n\u003cli\u003eSqueeze the warm juice into a jar, then add the oil, Dijon, honey and a pinch of salt and pepper.\u003c\/li\u003e\n\u003cli\u003eShake hard and spoon over grilled fish, prawns or charred greens.\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 sugars and softens the sharpness, giving a smoky, rounder dressing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Art of Barbecue?\u003c\/h3\u003e\u003cp\u003eThe Art of Barbecue was written by Thierry \"Big T\" Cornuet, a Quebec-born pitmaster who runs Bootgrill in Nice, France.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in The Art of Barbecue?\u003c\/h3\u003e\u003cp\u003eIt has 100 recipes covering starters, seafood, meats, vegetables, sauces and desserts, all cooked over fire.\u003c\/p\u003e\n\u003ch3\u003eIs The Art of Barbecue good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, with some ambition. It explains cooking methods, grill types, heat control and fuel up front, then each recipe tells you which grill and method to use.\u003c\/p\u003e\n\u003ch3\u003eIs The Art of Barbecue a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 288-page hardback published by Tra Publishing in 2025.\u003c\/p\u003e\n\u003ch3\u003eDoes The Art of Barbecue cover kamado and pellet grills?\u003c\/h3\u003e\u003cp\u003eYes. It covers gas, charcoal, pellet, kamado, plancha and smoker cooking, and every recipe notes the preferred grill type.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Art of Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Art of Barbecue was written by Thierry \\\"Big T\\\" Cornuet, a Quebec-born pitmaster who runs Bootgrill in Nice, France.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in The Art of Barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It has 100 recipes covering starters, seafood, meats, vegetables, sauces and desserts, all cooked over fire.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Art of Barbecue good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, with some ambition. It explains cooking methods, grill types, heat control and fuel up front, then each recipe tells you which grill and method to use.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Art of Barbecue a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 288-page hardback published by Tra Publishing in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Does The Art of Barbecue cover kamado and pellet grills?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It covers gas, charcoal, pellet, kamado, plancha and smoker cooking, and every recipe notes the preferred grill type.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824810524724,"sku":"9781962098212","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-art-of-barbecue-thierry-cornuet-cookbook-front.png?v=1792925458","url":"https:\/\/www.therubhub.com.au\/products\/the-art-of-barbecue-thierry-cornuet-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}