Comment dites-vous “still frozen in the middle”?

Award-winning French chef Stéphane Reynaud’s new book attempts to change our bad barbecuing habits.

As author of the award-winning cook-book Pork and Sons, Stéphane Reynaud is a man who famously likes his meat. Appropriately enough then, his new book, Stéphane Reynaud’s Barbecue, is 255 pages of testosterone-endorsed, flame-grilled, manly recipes and will be out in May – perfect timing for that famously reliable British barbecue season.

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The book gives tips on everything from equipment to cuts to sauces and is full of colourful photographs of Reynaud’s recipes. His technique’s are far is from the classic Aussie approach to “stick it on the barbie”; this is taking a primitive form of cooking and doing it to gourmet standard.

Some recipes seem like they should belong in a high-end restaurant, such as the adventurous sesame salmon skewers with spinach and pork fillet stuffed with pistachio pesto. Not all the recipes are for carnivores: there are also vegetarian dishes, fish and – if you have room – even puddings.

As Reynaud’s book announces boldly in in its introduction: “The time has come when the sun scorches like embers red with desire, the time has come when the kitchen calls us outside, the time has come to barbecue.” This Frenchman evidently has yet to experience the English summer. Bonne chance, monsieur!

Stéphane Reynaud’s Barbecue is out on 10 May (Murdoch Books)

Words by Tom Leverick

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