Seared by Genevieve Taylor

Genevieve is a live-fire cooking expert and runs the Bristol Fire School. Divided into 2 sections: Beast and Bird; and Slow and Fast you’ll learn about the  Maillard reaction, brining and reverse searing. From Picanha piri piri with grilled veg, Cambodian hanger steak salad or Smoked pig cheek, cannellini and spinach salad this book will elevate your BBQ’s to the next level.