This book takes cooking with the Big Green Egg to the next level with fifty-five recipes for professional chefs and experienced home cooks along with profiles of fifteen international chefs, explaining how they discovered the Big Green Egg, as well as why and how they are using it in their professional kitchens. Inside you'll find recipes ranging from smoked fish to grilled pizza, and roasted carrot salad to apple tart. Just some of the recipes include: - Eggplant Steaks with Fennel-Rosemary Dressing and Buffalo Mozzarella - Smoked Warm Salmon on Beet and Broad Bean Salad with Horseradish Sauce - Calzone with Sausage and Ricotta - Baked Truffle Potatoes with Mushrooms and Vanilla Oil - Pork Belly with Sage, Roasted Grapes, and Bean Salad - Puffed Pancake with Peaches and Plum Compote - Ice Cream Cake with Whipped Cream and Blackberries

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