Berber & Q Cookbook by Josh Katz
Having worked at Ottolenghi, Galvin Bistrot de Luxe and Zest, Josh Katz is the chef and co-owner behind the London restaurant Berber & Q which opened in 2015. The Berber & Q Cookbook is chock-full with over 120 of the very best, mouth-watering barbecue recipes. Taking inspiration from East to West and the modern as well as the traditional. Our top picks? Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy.
Ooni: Cooking with Fire cookbook
Inspired by their time spent living and working in Finland, London and Scotland, Ooni founders penned their first cook book. Pizza is at the heart of Ooni, so the cookbook is brimming with fresh ideas for Neapolitan-style pizzas, kickstarted with a chapter on The Classics. But, you’ll find plenty of inspiration for roasting your vegetables straight from the garden and fish fresh from the lake.
Pitt Cue Co: The Cookbook, Tom Adams, Jamie Berger, Simon Anderson and Richard H Turner
Barbecue restaurants seem to be entering their last days of Rome phase – for Caligula nominating his horse to the Senate, read Rub Smokehouse’s doughnut and waffle brisket burger, which comes with a candy floss garnish – but some retain their commitment to craft. There’s no whacky frat-boy grandstanding in this book from the vaunted Soho hangout, just the kind of Americana which automatically sticks John Denver on your mental jukebox crossed with urban street-smarts.
Food From the Fire, Niklas Ekstedt
If wearing a novelty apron in the back garden feels a bit tragic to you, you could always go off-grid and barbecue over an open fire. The influence of Copenhagen’s Noma, the wellspring of earthy, moss-flecked Nordic cool which indirectly launched a thousand hygge articles, looms large in recipes like the ember-cooked herring with lingonberries.
Posh Kebabs, Rosie Reynolds
Kebabs, you’ll be surprised to note, are on the brink of being rehabilitated from their status as the post-club stodge which ruins both your cholesterol levels and your trainers as that grim fat-plus-chilli-sauce-plus-miscellaneous-viscera juice drips out of the end of it. Here, you’ve got upscale examples from across the world, from the Turkish doner to shashlik and souvlaki.
Real Mexican Food, Felipe Fuentes Cruz and Ben Fordham
A lot of the recipes in here, like slow-cooked lamb barbacoa or pork carnitas, call for roasting trays and oven-roasting, but if you shuffle your white ash-covered coals to the side of the pan and keep your barbecue hood down, you can imbue them with an extra smokey aura via the barbecue instead. Plus, the margarita recipes are belting.
Vegan, Jean-Christian Jury
Begone, veggie burgers which are just a single portobello mushroom cup in a bap: the delicately balanced lentil, pecan, sunflower seed, tofu and – obviously – portobello mushroom patty in here is great. The book’s also absolutely huge, so could conceivably be used to concuss any overbearingly pro-meat guests should they start banging on about how they simply couldn’t bear to go without a good sirloin.