Model: HNSBOOK

Heat and Smoke by Bob Hart is quite simply, the best, most spectacular and most accessible barbecue book ever written. It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.

With great photographs by ace food photographer Dean Cambray, Heat and Smoke by Bob Hart has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing in innovative and delectable ways with all of your favourite barbecue ingredients, as well as those you may not have considered.

Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you: calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations.

Author:

• Bob Hart

  • Is an all-round food tragic who has become a Melbourne institution through his witty but authoritative writing and broadcasting on food over two decades. He trained, in Queensland, as a journalist and spent a decade writing first news, and then features and showbiz columns, for "The Sun" newspaper on London‰Ûªs Fleet Street in the golden era of newspapers. He then worked in the record industry, mining another golden era, before returning to journalism in general, and food writing in particular, in Melbourne in the early 1990s. His passion for barbecue began in the years he lived in the US where, in 1980, he bought his first Weber kettle. And the smoke began to rise.

‰ÛÜPhotographer:

• Dean Cambray

  • Is a larger-than-life culinary and photographic genius who has always been driven by his love for food. He trained and triumphed as a chef in some of Europe‰Ûªs finest kitchens, shone as a restaurateur with his Melbourne restaurant, Cambray‰Ûªs, which earned three hats in "The Age Good Food Guide", and then refocussed his passion by picking up a camera, retraining as a photographer, and quickly becoming one of Australia‰Ûªs top food shooters. He has shot books, TV series stills, ad campaigns here and in the US, and, famously, partnered Bob Hart in their celebrated Saturday restaurant pages in the Weekend magazine of Melbourne‰Ûªs "Herald Sun".

Read and absorb Heat and Smoke by Bob Hart, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house.