Cooking With Chimineas: 150 Delicious Recipes for Barbecuing, Grilling, Roasting and Smoking

by Wendy Sweetser

The recent surge in popularity of outdoor dining has left many of us searching for fresh and exciting ways to entertain al fresco. The chiminea—a terracotta or cast iron heater originating in Mexico—has now superseded the barbecue: not only does it offer a greater range of cooking methods, but it also serves as a decorative object for the modern garden and as a heater during the winter months. Beginning with an exploration of the history of chiminea cooking style, this guide is brimming with new ideas and helpful advice for anyone considering purchasing one of these versatile heaters. Over 150 tastebud tinglers like Salmon Smoked in Gingered Tea and Toasted Brioche with Sunshine Fruits are sure to delight.

176 pages, Paperback

First published November 1, 2007