This is the stunning and timely successor to Hart's 'Heat and Smoke' which is, quite simply, the wittiest, most accessible and best-loved Australian barbecue book of all time. The fun continues, and so do the fresh and innovative ideas -- this time, focussed on the techniques, raw materials and other national advantages that give Real Barbecue in multicultural Australia a freshness and distinction all of its own. With more inspirational pictures by ace food photographer Dean Cambray, 'Heat & Smoke II' has again been masterminded and written by Melbourne barbecue guru Bob Hart who shares new and remarkable ways of extracting much more from familiar ingredients. Steaks -- especially giant T-bones, soar to new heights; fashionable beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of premium gin; duck breasts and chicken thighs are brined and slowly smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more.
Sardines, oysters, scallops and even mango cheeks and bananas -- are given new life through the alchemy of Hart's smoky grill, all in ways open to all urban grillers.
