Description
One of the defining characteristics of the Big Green Egg is its tendency to form a physical centre to a social gathering. Just setting it up puts you halfway to a feast. Our fantastic new cookbook, created by the award-winning writer Tim Hayward, finishes the job. Thanks to Tim’s extensive knowledge and restless creativity, Big Green Egg Feasts is packed with expansive, inventive multi-dish meals inspired by feasting cultures from around the world, all of which encourage the very best sort of communal eating.
As well as emphasising its social function, these feasts take advantage of the unique versatility of the EGG: its ability to accommodate multiple cooking modes, including several at once. Designed for groups of all sizes, these brilliant recipes – beautifully photographed by Sam Folan – will help you master numerous cooking techniques and significantly extend your alfresco repertoire.
15 FEASTS AND OVER 90 RECIPES
The book is based around 15 distinct, multi-dish feasts, each one defined either by the occasion (long summer evenings, games night, family gatherings) or by the style of food (curry night, Tuscan feast, Japanese dinner). Every feast includes both the individual recipes and a simple, well-organised running order.
AN ALL-ROUND GOOD EGG
Tim Hayward is one of the UK’s best-loved and most critically acclaimed food writers, as well as being a proud aficionado of the Big Green Egg. Tim contributes to the Financial Times every week, appears as a regular panellist on BBC Radio 4’s The Kitchen Cabinet, and has written six previous books, covering everything from the culture of kitchen knives to the art of making charcuterie from scratch.
Description
One of the defining characteristics of the Big Green Egg is its tendency to form a physical centre to a social gathering. Just setting it up puts you halfway to a feast. Our fantastic new cookbook, created by the award-winning writer Tim Hayward, finishes the job. Thanks to Tim’s extensive knowledge and restless creativity, Big Green Egg Feasts is packed with expansive, inventive multi-dish meals inspired by feasting cultures from around the world, all of which encourage the very best sort of communal eating.
As well as emphasising its social function, these feasts take advantage of the unique versatility of the EGG: its ability to accommodate multiple cooking modes, including several at once. Designed for groups of all sizes, these brilliant recipes – beautifully photographed by Sam Folan – will help you master numerous cooking techniques and significantly extend your alfresco repertoire.
15 FEASTS AND OVER 90 RECIPES
The book is based around 15 distinct, multi-dish feasts, each one defined either by the occasion (long summer evenings, games night, family gatherings) or by the style of food (curry night, Tuscan feast, Japanese dinner). Every feast includes both the individual recipes and a simple, well-organised running order.
AN ALL-ROUND GOOD EGG
Tim Hayward is one of the UK’s best-loved and most critically acclaimed food writers, as well as being a proud aficionado of the Big Green Egg. Tim contributes to the Financial Times every week, appears as a regular panellist on BBC Radio 4’s The Kitchen Cabinet, and has written six previous books, covering everything from the culture of kitchen knives to the art of making charcuterie from scratch.
