Discover how to infuse incredible, forward-thinking flavour into your grilling and live fire cooking.
Hailing from London and training at the globally renowned St. JOHN, Lee Tiernan has had an incredible education in nose-to-tail ingredients, and how to cook them. Since his own restaurant, Black Axe Mangal, opened in 2015, Lee's food has garnered critical acclaim and a cult status, celebrating the myriad cultural influences of London through his approach to cooking the basics of meat, veg and bread in wholly different ways.
In Fire Theory, Lee first explains the techniques behind creating a fire, whether you have a tiny kettle barbecue on a balcony, Big Green Egg in the garden or a firepit in the woods, before exploring how to bring elements of his groundbreaking flavour pairings into your home kitchen.
Including chapters such as Types of Grill, Basic to Fancy Fire Management, Meat, Fish and Seafood, Poultry, Breads, Vegetables, Sides and Sweet Things, Lee showcases his signature style of familiar dishes with unexpected twists - think Honeyed Gammon Steaks with Charred Cabbage, Slow Cooked Whole Chicken over Smouldering Coals, Lamb Ribs with Pickled Walnut and Black Bread Sauce, Rarebit Flatbreads and Smoky Peach Crumble.
With a foreword by Matty Matheson, Fire Theory shows how the lick of a flame and bold flavours can take your home cooking to entirely new levels.
