So, what’s new about the new edition of Barbecue Sauces?

Plenty, starting with the bold new full-colour design styled on the recent New York Times bestseller, Project Smoke. The new introduction covers all the advances in barbecuing and grilling flavour trends, such as cider sprays, dry brining, and pastrami everything. There’s a focus on ingredients that weren’t available (or at least widely used) in 2000, when the first edition was published – Spanish smoked paprika, Korean gojujang, and the now ubiquitous sriracha. Cutting-edge new techniques are highlighted, such as spray sauces, board sauces, and after marinades. And there will be 25 new recipes!