The FIRE&FOOD bookazines have long since achieved cult status in the grill scene! There is now already the ninth issue of the successful series, each issue of which is entirely devoted to a BBQ topic. In addition to sound basic and specialist knowledge, grill fans will find the best tips and recipe ideas from international grill professionals in each issue. The bookazines are available digitally as a download or in an attractive softcover. This BBQ knowledge series really shouldn't be missing from any grill library!
Bookazine
Each bookazine is a whole theme world in itself!
Grilling technology
In each bookazine, the reader receives detailed information on grilling techniques and grilling equipment. And it is always tailored to a very specific and relevant topic. This way, beginners and advanced grillers alike can deepen their BBQ knowledge.
Grilled food
In addition to grilling techniques, grilled food plays another major role in every bookazine. Here you will find background information and our BBQ professionals will show you which types of meat and cuts they prefer and what to look out for when preparing them.
Concentrated BBQ knowledge and
Recipe ideas for beginners and professionals!
Book and magazine in one:
The FIRE&FOOD Bookazines
Bookazine No. 5 "Best Steak" from FIRE&FOOD Publishing is one of the most successful in the popular bookazine series. And not without reason. More and more meat lovers appreciate a good piece of beef in steak quality - and we're not just talking about fillet steak. Aside from well-known "cuts" such as rump steak, roast beef or fillet, lesser-known steak cuts such as flank steak or skirt lead to impressive and expressive beef enjoyment - if the meat quality and the method of preparation are right. FIRE&FOOD Bookazine No. 5 "Best Steak" explains in a compact and easy-to-understand format which criteria are also crucial for a steak cut to really become a "best steak".
Philipp Sontag, master butcher from Allgäu and FIRE&FOOD meat expert, shows different cuts in the Bookazine Best Steak.
In each bookazine, international BBQ professionals present their best recipes and give tips on different grilling methods.
The bookazine Best Steak presents portraits of cattle breeds and provides detailed insights. Each bookazine is introduced with extensive specialist knowledge on the respective topic.
The FIRE&FOOD Bookazine No. 5 "Best Steak" is a tribute to a good piece of beef and a must-have for real meat fans who love the pure, honest taste of meat. This bookazine features international steak experts who provide readers with insider information from the right choice of meat to special cuts, tried and tested grill and barbecue recipes, and valuable tips and tricks for the perfect steak. Other titles from this series are available in the FIRE&FOOD Shop: Bookazine No. 1 highlights the legendary BBQ smokers in its second edition, No. 2 focuses on the so-called "black pots" (cast iron pots such as Dutch ovens, potjiekos, kasan, firepots, pekas), and is also available in another edition due to popular demand. No. 3 is all about spit grilling - and not just literally. No. 4 is on the trail of one of the hottest grill trends: plancha grilling. No. 5 is dedicated to the best cuts of beef, No. 6 is a monument to ceramic grills. Bookazine No. 7 tastefully takes care of "Best Ribs" of pork, beef and lamb, No. 8 shows "The Art of Outdoor Cooking" and No. 9 "Best Chicken" is the latest member of this popular series, which has long since achieved cult and collector's status.
This is what our Bookazine readers say:
It is always a pleasure for me to read the bookazine. Balanced selection of topics... techniques, hardware, recipes, everything is there. Great presentation of the topics.
Lars A.
Very nice summary and great recipes. Like the other bookazines, BEST STEAK is very well presented, with lots of background information and great recipes. Keep it up.
A reader
A small publishing house is devoting itself to an absolute niche topic. And it does so with a lot of effort, with precision and great descriptions. Absolutely great and noteworthy. Just like almost everything else!
Thomas S.
. "The enjoyment of meat is simply part of our culture!"
– Elmar Fetscher, Editor
Bookazines published so far:
The 1st FIRE&FOOD Bookazine on the subject of BBQ Smoker
Now it's time for a real barbecue! Grill and barbecue experts from all over the world show exclusively for FIRE&FOOD how versatile "low and slow" cooking with smoke can be. In addition to innovative recipe ideas, the popular barbecue classics from the USA such as ribs, pulled pork or brisket are of course not missing. The bookazine awakens the desire to try things out, offers professionals plenty of inspiration and even beginners can succeed in their first smoking attempts with the detailed instructions. Be it beef, pork, poultry, game, fish, side dishes or desserts - everything is refined with smoke aromas here. Enriched with important basics, equipment knowledge and the 1 x 1 of smoking wood, this FIRE&FOOD bookazine is a must-have for all lovers of smoky taste.
The 2nd FIRE&FOOD Bookazine on the subject of Dutch Oven
They are black and robust - the cast iron pots that have been used for cooking, frying and baking outdoors for centuries. What was an everyday commodity for our ancestors in the age of wood stoves has now achieved cult status in European leisure culture. You come across the "black pots" more and more often: whether at medieval markets, during various outdoor activities or in your own garden. Depending on their country of origin, they are called Potjie (pronounced Poikie), Dutch or Camp Oven. You can cook, fry and bake in them in a variety of ways. Go on your very own personal journey of discovery with this FIRE&FOOD Bookazine - regardless of whether you are already an experienced Black Pot owner or are a "greenhorn" who just wants to get some inspiration. Seasoned with a pinch of adventurous spirit, a culinary experience that will surprise you awaits you at the campfire. The Black Pots FIRE&FOOD Bookazine N°2 seduces with great recipes, the basics show exactly how it works!
The 3rd FIRE&FOOD Bookazine on the subject of spit grilling
Who hasn't done it before: put a sausage on a skewer and grill it over a campfire. The sharpened hazelnut stick becomes a spear substitute, the sausage becomes the prey. You suddenly feel like you're back in the role of a prehistoric hunter, preparing food in an archaic way over the protective campfire. Since the Stone Age, skewer grilling has probably been the most original form of grilling. It still appeals to our primal instincts today and, thanks to its easy-to-master technique, has developed into one of the most popular and widespread types of grilling. For this bookazine, the best grill masters have once again agreed to show their favorite skewer recipes. We spent more than a year on the road for this issue, collecting recipes, grilling, photographing and tasting the delicious grilled food. The result is a collection of recipes that shows the full variety of skewer grilling. From Asado to Sate to Shashlik – it is a spit-grilled journey around the world and offers delicious enjoyment to every lover of this special grilling technique.
The 4th FIRE&FOOD Bookazine about grilling on the plancha
The hottest trend for all grill enthusiasts is literally coming from southern Europe. It is not possible to say with certainty whether the plancha originated in Spain or the Basque Country. Leading equipment manufacturers are based in Barcelona and in Niort in France (east of La Rochelle), so it is likely that the origin lies somewhere in between. The special thing about the plancha is that entire menus can be prepared in a short time, with each individual dish developing an incredibly intense aroma. Due to the high cooking temperatures, liquids do not evaporate, but rather collect in small pearls on the plancha - similar to a spilled drop of water that runs off a hot ceramic hob. During this process, all non-liquid components, the aromas, stick to the food and give off their delicious taste, but do not "bathe" the food. The two internationally renowned plancha experts Mona Leone and Chris Sandford show exactly how this works in the new Plancha Bookazine from FIRE&FOOD Publishing. They introduce readers to this extremely attractive form of grilling in a competent and very practical way. Many valuable tips for the correct use of the hot plate complement the more than 60 recipes. Culinary success is guaranteed!
The 5th FIRE&FOOD Bookazine for perfect steaks
Anyone who loves steaks will be delighted by the pure, honest taste. And that is true worldwide - whether you prefer a sirloin or fillet steak, rib eye, rump steak, entrecôte, filet mignon, New York strip, tomahawk steak, bistecca alla fiorentina or the legendary churrasco, to name just a few steak classics. FIRE&FOOD dedicates an entire bookazine to this supreme discipline of grilling and lets international steak experts have their say: with insider information from the right choice of meat to the special cut, foolproof recipes and valuable tips and tricks that equip the reader well for the path to the perfect steak.
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.
The 7th FIRE&FOOD Bookazine for perfect ribs
Tender, juicy ribs are the classic American barbecue and, along with pulled pork and beef brisket, are one of the top disciplines in every US championship. Whether made from pork or beef, in the classic Memphis or Texas style or even Caribbean, Asian or European inspired - the FIRE&FOOD bookazine "Best Ribs" provides information about the most important cuts and shows in over 50 recipes how ribs are grilled so that they are really juicy and tender on the plate. Illustrated with pictures that make your mouth water...
The 8th FIRE&FOOD Bookazine on the topic of OFYR fire plates
The new bookazine offers culinary fire par excellence: life, lifestyle and exciting recipes for gourmets. One of the most successful new launches in the grill sector in the last two years is the so-called fire plates. In this short time, the market leader OFYR has managed to find fans all over the world for its grill system with its special ambience. And their numbers are increasing. FIRE&FOOD has decided to dedicate its own bookazine to this product. This shows what is special about OFYR, but also a number of the best recipes, exclusively created by the OFYR grill masters.
The new Bookazine No.9 Best Chicken is all about the delicious poultry!
Now the successful series is being continued with the No.9 Best Chicken. Poultry meat is popular for grilling and barbecuing around the world. In addition to the well-known wings and breasts, there is much more to discover about poultry. The best grill masters have grilled their favorite recipes with poultry meat for the FIRE&FOOD Bookazine Best Chicken. From chicken, pheasant to guinea fowl, hardly a bird was left out. In addition to breed knowledge, the different cuts of meat are also explained, and of course the grilling technique is not neglected either.
