"Treuille's latest book is, without doubt, the best on the subject I've seen." - "Evening Standard." Fire up the charcoal, grab the tongs and discover how to use smoke, spice, and sizzle to mouth-watering effect. Try rubs, mixes, marinades and finger-licking recipes from around the globe. It contains 150 tasty meals that include cardamom chicken tikka, prawns with salsa fresca, and chargrilled pineapple with rum glaze. Complement your cooking with exciting salsas and sumptuous salads. There's practical information on using gas and charcoal barbecues, advice on the best tools, using fire safely and judging when food is ready to eat. For every season, for every reason, it's the ultimate barbecue cookbook.

Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapes, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com . Birgit Erath owns a busy spice store in Notting Hill. She travels regularly in search of new sources for herbs and spices and recipes for seasonings. She lives in London. Find out more at www.thespiceshop.co.uk.