Bob Hart’s - Barbecue Gourmand Cookbook

Barbecue bon vivant Bob Hart has covered every gamut of the art, from cooking outdoors over fire in his BARBECUE UNPLUGGED, to the basic bibles every barbecuer needs: his two Heat & Smoke titles.

With those foundations now well established, Bob has dragged his trusty barbecues into a world of haute cuisine, where pears are lovingly cooked over charcoal with a waft of pecan smoke, where salmon is placed on a cedar plank for a new twist on a salad niçoise and where a classic tournedos Rossini is dragged out of the kitchen and on to a grill.

Heck, not even our wallabies are safe, turned into a delectable pastrami at Bob’s ruthless hand.