The Big Green Egg has been a phenomenon in the world of outdoor cooking,
with a devoted following and high-end reputation. This is not just a
brilliant BBQ, this is the most versatile and exciting bit of cooking
kit there is. Not only can you cook on the griddle, oven roast, smoke,
bake, or leave to "low and slow", but you can treat it like a konro,
mangal, forno, parilla, comal, tandoor, or hāngi and create a plethora
of international dishes of restaurant quality.
The EGG can be the linchpin of a successful outdoor event, giving you
the confidence to cook beyond your normal repertoire, but it can also
create occasions--whether it's a spontaneous supper for 2 or a
celebration for 22, the EGG brings soul and enjoyment to cooking,
culminating in a memorable experience.
Master Tacos Asado for friends and family, rustle up Skillet Macaroni
Cheese for a cosy night in, present Porchetta for an Italian feast, or
serve up a Grilled Octopus Salad for a balmy summer evening. And with
the expert guidance of award-winning food writer Tim Hayward, you'll be
making exceptional dishes all year round. The EGG and this cookbook will
encourage you to never look at cooking and food the same way again.
"Cooking on the Big Green Egg is an all-round experience... I view it as
an oven that just happens to live in the garden that can do all the
things a conventional oven does, plus much more. There's nothing else
quite like it." Tom Kerridge
