Difficult to choose a book dedicated to barbecue, plancha and marinade so the choice is bloated. It is the reading of a recipe smoked mussels pine published on a blog Quebec (sic! The éclade Version BBQ on a site across the Altantic amused me) made me decide to choose this volume among many others. The blogger stated that for each recipe, very detailed, the author proposed a full menu: accompaniment, salad and sometimes drink more of the marinade. And my faith, I looked through this book and I was seduced by this global approach. Many marinades, recipes proposals, clearly explained accompaniments and always in the words of this collection "homemade" I know and I like (chutneys & sauces; ice & slush are already part of library). I feasted on "Skewers of chicken to the Turkish eggplant puree" p. 42 (replaced by a roasted eggplant baked with tomato and mozzarella). The spice mix is reminiscent of the sauce "Cajun" elsewhere. Delicious, even in the oven! Lots of choice, varied recipes of meat, fish and seafood, vegetables and some fruit desserts. The ingredients are easy to find, and I found them easy preparations, without the fuss and well adapted to the simple mind of BBQ & friendly. I highly recommend this book, and the collection of a glogale way. And thank you to the Quebec blog "Delinquency and flavors" for this discovery: -b
