Author(s): Julie Biuso
This is contemporary international food at its finest, perfectly suited to the barbecue, but all with alternative instructions on cooking conventionally indoors if the weather turns. Included are more than a hundred recipes for all occasions.
Shortlisted for Le Cordon Bleu World Food Media AWards: Best Soft Cover Recipe Book (RRP over 35 Euros 2010.
Julie Biuso has written 13 cookbooks, including several published with New Holland: Take a vine-ripened tomato ... , Fresh!, Viva l'Italia, Long Italian Lunch and Hot Nights Cool Days. She has an established following through her regular contributions to radio, television and magazines. She has won a string of awards, including (for Sizzle) a Gourmand World Cookbook award for the Best Barbecue Cookbook in the History of the Awards (2008). Auckland-based Aaron McLean worked for a decade in restaurants before taking up a camera. Today he is recognised as one of New Zealand's leading food and lifestyle photographers and his photography is regularly seen in Cuisine, NZ Life & Leisure, Dish and Taste.