Does your barbecue waft aromas of tuna teriyaki skewers, lime and chili chicken wings or Korean fiery beef across the garden? With a little "Sizzle" your barbecue will will do this and whole lot more! It has nearly 200 recipes, ranging from classical dishes such as barbeque chicken, prawns, sausages and the perfect steak through to modern ideas including lamb kofta skewers, satay pork sugar can sticks, and tea-scented sticky duck. There's also information on marinades, spice blends, relishes, salads, vegetarian dishes and summer desserts, along with advice on how to choose, use and care for a barbecue and suggestions on which wines to serve.
Allan Campion and Michele Curtis started Purple Egg, a specialist food and wine publishing company, in 1995. Since then they have built an enviable reputation for books that combine inspirational food content with innovative design. Recent publications include Fresh - The Seasonal Produce Diary and Chalk and Cheese.