From the master of the barbecue tongs comes a bumper collection of around 200 of Ross Dobson's favourite recipes for the grill and hotplate. This comprehensive compilation draws together the best of Ross's no-nonsense barbecuing guides Fired Up, More Fired Up and Fired Up Vegetarian as well as selections from Grillhouse. It presents a versatile array of flavoursome and exciting recipes, ranging from a casual -- but perfectly cooked -- steak to a weekend feast for friends. In addition to much-loved Australian classics there are dishes drawing on influences from around the globe -- South East Asia, India, the Middle East, Europe and the Americas. King of the Grill caters to meatlovers and vegetarians alike, and also features recipes for breads, dips, salads and other extras to accompany your barbecue. An introductory section provides invaluable advice on types of barbecue, temperatures and cooking times, techniques and utensils. Written with wit as well as expertise, this is an entertaining must-have book that covers all your barbecuing needs.
Ross Dobson is a prolific cookbook author with 13 books to his name, including the Murdoch Books publications Chinatown, Three Ways With, Fired Up, Grillhouse, More Fired Up and Fired Up Vegetarian. In his non-writing time he is kept busy as the chef/owner of two western Sydney restaurants, Cafe at Lewers at the Penrith regional art gallery, and The Union tapas bar.