The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts
Chef Thierry “BIG T” Cornuet
- ISBN-13
- Publisher
- Tra Publishing
- Year
- 2025
- Pages
- 288
- Format
- Hardcover, new
Barbecue cookbook by Thierry “BIG T” Cornuet (Tra Publishing, 2025). Offers one hundred recipes from appetizers to desserts, cooked on grills, smokers, and other barbecues. Hardcover, 288 pages.
About this book
The Art of Barbecue: Techniques and Recipes, from Appetizers to Desserts is the debut cookbook of pitmaster Thierry “BIG T” Cornuet, who hails from Quebec, lives in France, and opened the Bootgrill restaurant in Nice. It was published by Tra Publishing in 2025 as a 288-page hardcover.
The book covers cooking methods from direct and indirect grilling to hot and cold smoking, and barbecue types including gas, charcoal, pellet, kamado, plancha, and smoker. It offers practical guidance on heat control, fuel selection, fire maintenance, food temperatures, and wood types. The one hundred recipes range from classics such as ribeye steak and duck breast to pumpkin fondue, Cajun-style sardines, and maple syrup-roasted mango.
Product details
Arts, Hobbies & Lifestyle › Cooking, Food & Drink
| Publisher | Tra Publishing |
|---|---|
| Published | 2025 |
| Author | Chef Thierry “BIG T” Cornuet |
| Format | Hardcover, 288 pages |
| ISBN-13 | 978-1-962098-21-2 |
| ISBN-10 | 1962098214 |
| Size | 8.4 × 10.6 × 1.2 in · 3.3 lb |
| Condition | New |
Delivery and returns
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- Returns within 30 days of delivery: unused books get a full refund of the book price, used books up to 50%; buyer pays return postage. Full return policy
About the seller
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