The 6th FIRE&FOOD Bookazine on the topic of ceramic grills

The forerunners of modern ceramic grills have shaped a wide variety of eating cultures for thousands of years. Today's distinctive, egg-shaped grills also use the tried-and-tested material ceramic and make use of its enormous heat absorption and conductivity. The ceramic grill enables cooking temperatures of approx. 70 to 400 °C for direct and indirect grilling, barbecuing, smoking, warm and hot smoking, baking and cooking. The FIRE&FOOD Bookazine shows how ceramic grills work, how they differ and how they are best used. The know-how and the tried-and-tested recipes come from the internationally successful "dream team" of the grill and BBQ scene: Jenny and Thomas Eriksson-Fröhlich. They really fuel the desire for ceramic grilling and show exactly how it works.

Product details & dimensions

120 pages, format 22 x 29 cm, in high-quality bookazine softcover or in PDF format