Pit Issue 06 is here! We travel to Wales to go coastal foraging with Youtuber Craig Evans and find out the best way to barbecue seafood on the beach. Rachel Roddy writes about lazy evenings grilling sausages in Sicily, and Japanese food expert Tim Anderson shows us how to make kushiyaki in his back garden… in Lewisham.
Drinks expert Jassy Davis tells us why cocktails are perfect with ‘cue, and we fall in love with cooking bread on the barbecue (warning: there’s a grilled garlic bread recipe which may possibly change your life).
作者簡介：
Pit雜誌是關於在戶外做飯或在野外事炊的一本雜誌。這是關於空氣中彌漫著炭火燻煙的味道，以及後花園烤肉架上的多汁美味的肋排。Pit探索全球烹飪傳統，採用古老的方法，從美國BBQ到波里尼西亞的Imu火炕，牙買加的汽油桶烤爐或是在伊斯坦堡博斯普羅斯海岸邊閃閃發亮的鯖魚烤架，這種原始形式的烹飪越來越受歡迎。本刊收羅所有關於這類的燒烤料理的報導。
Pit Issue 06 is here! We travel to Wales to go coastal foraging with Youtuber Craig Evans and find out the best way to barbecue seafood on the beach. Rachel Roddy writes about lazy evenings grilling sausages in Sicily, and Japanese food expert Tim Anderson shows us how to make kushiyaki in his back garden… in Lewisham.
Drinks expert Jassy Davis tells us why cocktails are perfect with ‘cue, and we fall in love with cooking bread on the barbecue (warning: there’s a grilled garlic bread recipe which may possibly change your life).
作者簡介：
Pit雜誌是關於在戶外做飯或在野外事炊的一本雜誌。這是關於空氣中彌漫著炭火燻煙的味道，以及後花園烤肉架上的多汁美味的肋排。Pit探索全球烹飪傳統，採用古老的方法，從美國BBQ到波里尼西亞的Imu火炕，牙買加的汽油桶烤爐或是在伊斯坦堡博斯普羅斯海岸邊閃閃發亮的鯖魚烤架，這種原始形式的烹飪越來越受歡迎。本刊收羅所有關於這類的燒烤料理的報導。
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