Nothing’s better than mouth-watering grilled food prepared in the fresh air

With more jokes, quotes, quips, tips, tricks, stats and facts than you can shake your skewers at, this celebration of BBQs turns up the heat when it comes to BBQ wit, wisdom and wisecracks.

For the BBQ beginner, this perfectly prepared companion contains some simple recipes with all the basics to stop them from getting burned: from how to select your first BBQ grill, to how to cook a well-seasoned steak like a seasoned pro.

For the master BBQ’er, this indispensable beer buddy contains all the essentials on the latest techniques, fuels, cuts of meat, vegetable seasons, marinades, sauces, sears, and rubs – all the necessities you’ll need to keep you cookin’ on all cylinders, all in bitesize, easy-to-digest nuggets of knowledge.

Jan Braai’s friends have been badgering him to write a vegetarian braai book for years, and he has finally done it!

Once he sat down to tackle the task, he realised that his books have loads of great vegetarian recipes, but it isn’t fair to make the vegetarians buy all the books to find them. So Jan collected all his best vegetarian recipes together, and then added a whole lot more. If you’re looking for a meat-free Monday option, have to cater for your son’s new vegetarian girlfriend or the grandchildren, or have even decided to take the vegetarian plunge yourself, there’s no reason to neglect your braai – Jan has you covered.

Find delicious burgers, braaibroodjies, potjies, curries, breads and side dishes to keep you in vegetarian options for months. Even the meat eaters might be surprised to find how delicious a mushroom burger is!

The latest title from Weber, the world’s leading authority on braaiing.

This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.

Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.

Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.

Showcasing 50 recipes that can either be made at home and then brought with you, or cooked on the barbecue or campfire, Good Food Outdoors is your go-to guide for outdoor eating of any kind. Bringing together the best of food writer and stylist Katy Holder's recipes from A Moveable Feast and Hungry Campers Cookbook, this collection offers recipes that are accessible, interesting and contemporary. There are mini morsels such as sesame-crusted tuna squares that are perfect for parties, salads and filled baguettes that are ideal for picnics, and lamb shoulder done over the campfire that would be a hit on any camping trip. There's also a chapter for kids' cooking and desserts to finish. The pandemic has seen the rise of al fresco dining, and with these delicious recipes, it's a good opportunity to slow down and enjoy good food with friends and family - all in the great outdoors.

Ditch the gas grill and light your fire with this comprehensive guide from the author of The New Camp Cookbook. The Backyard Fire Cookbook offers techniques and recipes to master cooking with live fire and coals, including planking, cast iron, foil packets, and more. There's no denying the thrill of cooking outdoors and the sense of community it brings when people gather around a fire, and in this book, author Linda Ly will teach you how to master the flames. For the adventurous, start by building a home fire pit. It's easier than it sounds and requires minimal investment of time and space. If you'd rather not, that's okay! There are plenty of other options, from vessel fire pits to tabletop grills. Even a charcoal kettle grill will give you more flavor than cooking with gas. Ly also covers everything you need to know about fuel sources (hardwood, hardwood lump charcoal, and smoking wood), her go-to grilling tools and accessories, secrets for stocking an indoor and outdoor pantry, fire making, fire safety, and tips and tricks for grilling more efficiently. You can choose your own adventure with over 70 recipes for ember roasting, wood-fired cooking, charcoal grilling, and foil pack meals. Next-level techniques like dutch oven cooking, grilling a la plancha, and plank grilling are all part of the fun, too. With modern twists on classics and globally-inspired meals like Smoky Ember-Roasted Eggplant Dip, Thai Chicken Pizza with Sweet Chili Sauce, Grilled Oysters with Kimchi Butter, Bacon-Wrapped Meatloaf on a Plank, and Artichoke, Sun-Dried Tomato, and Feta Stuffed Flank Steak, you'll find a recipe for almost every occasion. This is not a book about low-and-slow barbecue, and you won't find overnight marinades or complicated recipes, either. Ly aims to encourage easy, accessible grilling that you look forward to doing on a weeknight because, quite simply, food just tastes better outside. Whether you're a seasoned home cook or a novice on the grill, The Backyard Fire Cookbook will help you make the backyard your new kitchen.

The ultimate barbecue bible from one of Britain's best-loved chefs.

Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. He takes simple ideas like burgers and grills, and creates the ultimate version with over 80 recipes that are stunningly delicious.

Chapters include hearty favourites like pork and chorizo burger, veggie mains like charred cauliflower salad, and shareable snacks like aubergine dips and flatbreads. He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family.

Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime's worth of incredible outdoor cooking inspiration

Mouth-watering vegan and vegetarian recipes that can be cooked either outdoors or indoors. If prepping a BBQ seems a challenge, think again: this collection of flavour-packed and delicious recipes is completely meat-free. Whether you're entertaining for vegetarian guests or you're preparing a flexitarian feast, these recipes are quick and easy to make, great for all the family and completely fuss-free. With a wide range of veggie-friendly options, from griddled papaya and charred tenderstem to crispy barbecue tofu and dill-soused feta, this is the ultimate veggie book for Spring and Summer. 'Far-from predictable recipes and fuss-free dishes' Stylist 'Rukmini's recipes pack in flavour with minimal effort required' BBC Good Food INDIA EXPRESS, THE NEW COOK BOOK FROM THE MILLION-COPY SELLING AUTHOR OF THE ROASTING TIN SERIES, IS OUT NOW

In die herverpakte sagteband uitgawe van Vuurwerke deel die bekende en ikoniese Jan Braai sy kennis van vuurmaak en vleis met al sy aanhangers. As daar een persoon is wat weet van braai dan is dit Jan Braai. Hy het al met duisende Suid-Afrikaners regoor die land gebraai en verstaan wat mense wil weet oor braai. Die boek bevat Jan se duidelike en deeglike instruksies vir die braai van steak, lampstjops, sosaties en beestert-potjie. As jy dit eers bemeester het, kan jy die braairibbetjie, lamsboud of spitbraai takel. Om nie te vergeet van die ou gunstelinge soos braaibroodtjies, stywe pap, mielies en selfs ’n nagereg of twee nie. Met die hardeband uitgawe van Vuurwerke wat meer as 20 000 kopiee verkoop het is die boek definitief ’n gunsteling onder Suid-Afrikaanse braailiefhebbers.

From Venison Grillades to Coconut Chili-Chocolate Tarts and much in between, Jay Ducote's Louisiana Outdoor Cooking features more than 150 recipes fun and easy enough to make in the backyard. It also tells the remarkable story of how this Baton Rouge-based chef achieved national culinary celebrity. Fans of the reality cooking show Food Network Star remember Jay Ducote as the runner-up in season eleven, a strong showing that led to appearances on Chopped, Cutthroat Kitchen, and many other programs, including an episode of Beat Bobby Flay in which he outdueled the acclaimed chef. As Ducote and coauthor Cynthia LeJeune Nobles explain, his love of all things culinary started in college, when he cooked under the oak trees on the LSU campus prior to football games. Over the years, Ducote's popular tailgate parties showcased Cajun favorites, such as chicken and andouille gumbo, crawfish hushpuppies and fritters, grilled shrimp, and jambalaya, as well as a rich array of smoked and grilled meats. He has gone on to create specialty dishes, including Barbecue Popcorn, Crawfish Arancini, Loaded Barbecue Cheese Fries, Pimento Cheese-Stuffed Jalapenos, and his award-winning Blackberry Bourbon Bone-In Boston Butt. Now a popular radio host, caterer, and restaurant owner, Ducote provides readers with a wealth of surefire recipes for dishes and drinks to enjoy at a tailgate, a family get-together, or whenever the weather feels right for cooking outside. Celebrating the world of barbecue pits and cast-iron cauldrons, Jay Ducote's Louisiana Outdoor Cooking conveys a passion for the cultures, foods, and flavors of south Louisiana.

Best-selling author of Braai the beloved country, Jean Nel is back with his considered and expansive book on getting the best out of your gas braai. The braai veteran has put together a collection of stunning, crowd-pleasing recipes that gradually teach you how to use your shiny new gas braai. "I've been cooking on open fires for a long time. Admittedly I'm a bit of a purist, insisting on making a wood or charcoal fire, but when I moved from cooking socially to catering my braai became a work tool. So I moved to gas.' With a 40% rise in gas braai sales in 2013 alone, it looks like South Africa is moving to gas braais too. They are simple and convenient to use, and they are much cleaner to operate than their smoke-belching cousins. Switch on, set the heat where you want it, and you can cook for hours. The idea for a book called Cooking with gas came from Jean's ongoing research into the art of cooking outdoors. Looking for new and interesting techniques or recipes leads him to the cookbook section of local bookstores more often than he would care to admit. However, he noticed a definite lack of good books on how to use gas braais. The best he was bale to find was a string of titles on gas barbecues. Most of them were either American or Australian titles. The thing is, those foreign devils cook differently from us. What they use their "barbie" for is quite different from what South Africans want to cook when they get together for a braai. In the spirit of Braai the beloved country, he has created a book that shows you how to cook the old favourites and experiment with new techniques. While he tackles some of the myths about cooking on a gas flame, Jean Nel also shows you how to cook anything from a roll of boerewors or a steak, to smoking salmon and slow-cooking the most amazing pulled beef you've ever eaten. Cooking with gas will get you outdoors cooking more than you ever thought you would. In it's pages you will find showstopper recipes for entertaining, as well as a simple, quick chicken breast you can pop on the braai mid-week for dinner. Like Jean, before you know it, all your friends will be asking you for tips and tricks when you are Cooking with gas!

Whether you're on the highway, trail, or totally off the grid, Trail Forked is your go-to for delicious and inspired recipes for your outdoor adventures. With more than 100 highly original and creative recipes for delicious breakfasts, lunches, dinners, and snacks, Trail Forked solves what outdoor adventurers have been struggling over for years: How to make tasty, hearty, and nutritious camp food. Say good-bye to those sad, dehydrated dinners, full of sodium and fillers that can leave you feeling listless and bloated. Trail Forked shows you how, with just a few tools and the right ingredients, you can make nutritious, even sumptuous, meals off the grid, on the trail, or in the comfort of your RV. Banana Bread Pancakes, Spicy Peanut Soba Noodle Salad, and Blackened Salmon with Pineapple and Thai Basil Salsa are just a few examples. Handy icons for each recipe describe what you'll need in your camp kitchen to prepare the dish. Also included are recipes for spices, condiments, sauces, and drinks, plus tips for foraging. Finally, Trail Forked includes loads of gorgeous full-colour photography of some of the most beautiful places in the US, as well as facts and stories of the conservation groups who will receive a portion of the proceeds of this book to help in their efforts to continue this important work.

The beloved South African outdoor and travel magazines, Weg! and go!, aren’t only favourites for their off-road tips and photography of far-flung destinations.

The magazines have distinguished themselves too for their local-is-lekker finger-licking recipes, perfect for the camp-fire or home-braai. In this new cookbook, we bring together the most popular braai recipes from the magazine archives, edited by well-known foodie Aletta Lintvelt. Braai Time is a big, bold braai guide filled with delicious ideas for Summer 2019. Both magazines have circulations of over 55 000 readers monthly and go! has over 10 000 Facebook followers. Brand extensions have previously done well for the magazines.

Chapters include:

- On the grill

- In the pot

- In the pan

- Sides and salads

- Breads and braaibroodjies

Kobus Botha was raised in the Karoo, but this ‘boerseun’ has established himself in France. Setting up his custom-made mobile barbecue at fêtes, functions and outdoor events, he dishes up a taste of South Africa in his own unique style.

Le Braai is a collection of recipes that captures the larger-than-life spirit of this genial giant, whose personality is matched by the boldness of his dishes. Cooking over an open fire has been a way of life for as long as Kobus can remember; his dishes evoke the camaraderie that comes when friends gather around the braai.

Favourites such as pork ribs, burgers, prawns peri-peri and homemade sausage are given a touch of French flair, while brief introductions provide anecdotes as well as insight into how to turn your ‘tjop ’n wors’ into a meal with a touch of ‘ooh la la’!