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Please note that books with a 10-20 working days delivery time may not arrive before Christmas.
A01=James Whetlor
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Author_James Whetlor
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Category1=Non-Fiction
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The DIY BBQ Cookbook: How to Build You Own BBQ and Cook up a Feast

English

By (author): James Whetlor

Whether you want to cook a BBQ on the beach, at a campsite, in your garden or even on your balcony, James Whetlor showcases over ten different BBQs you can actually build yourself.

Youll never use a store-bought instant BBQ tray again as James guides you through the DIY BBQ section with handy illustrations, photographs and tips and techniques. BBQs include a Konro a small portable Japanese grill, a Washing Machine Drum BBQ, a Tandoor oven made from a flowerpot, an Open-faced Grill made from bricks or breeze blocks, a Simple Dutch Oven, and a Whole Pig Smoker. Theres even an Oil Drum BBQ a versatile and simple take on the traditional oil drum barbecues used the world over.

And once youve mastered the art of barbecue building, there are 50 stunning recipes that you will turn to time and time again. Including Sri Lankan Black Pork Curry, Mushroom Tacos and Thai Fishcake Skewers as well as the show-stopping recipe for cooking a pig in the pig smoker this is a fun and affordable way to take your BBQing to the next level.

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Current price €23.06
Original price €26.50
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A01=James WhetlorAge Group_UncategorizedAuthor_James Whetlorautomatic-updateCategory1=Non-FictionCategory=WBRCategory=WBSCOP=United KingdomDelivery_Pre-orderLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Forthcomingsoftlaunch
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Product Details
  • Weight: 720g
  • Dimensions: 175 x 225mm
  • Publication Date: 13 Apr 2023
  • Publisher: Quadrille Publishing Ltd
  • Publication City/Country: United Kingdom
  • Language: English
  • ISBN13: 9781787138919

About James Whetlor

James Whetlor of Cabrito Goat Meat worked as a chef for 12 years in London before moving back to his hometown in Devon and working at River Cottage. His award-winning business Cabrito now sells goat meat to catering butchers and restaurants from a network of farms across the country. His first book Goat won the James Beard Foundation award and the Guild of Food Writers Best Single Subject Food Book of 2019. He also wrote Cooking on the Big Green Egg (2021).

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