Barbecue Cookbook Review

Barbecue: Smoked & Grilled From Across the Globe

In this week’s cookbook review, we fire things up with Barbecue: Smoked & Grilled, a bold new title by pitmaster Hugh Mangum.

This ambitious book follows Mangum’s signature approach: blending soulful storytelling with deeply researched, globally inspired barbecue recipes. Co-authored with Shana Liebman and packed with over 270 dishes, it’s both a passionate culinary travelogue and an indispensable grilling guide.

With vibrant photography and contributions from top chefs around the world, this is one of the best barbecue cookbooks of the year.

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A Journey Through Smoke, Culture, and Flavor

Published by Phaidon, Barbecue: Smoked & Grilled offers a panoramic view of global grilling traditions, diving deep into the way cultures connect with fire.

The book includes over 270 recipes sourced from more than 80 countries, unfolding across five detailed chapters: Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts.

Each chapter celebrates a unique facet of barbecue. You’ll find Singaporean shrimp skewers, Mexican chorizo, Angolan grilled fish, and South Korean short ribs, all carefully curated to reflect regional techniques and ingredients. These aren’t just recipes—they’re cultural snapshots cooked over flame.

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Step-by-Step Guidance

Visual storytelling is a major part of this cookbook’s appeal. Photographer Nico Shinco captures each dish in rich, smoke-tinged detail, evoking both hunger and wanderlust. The book also includes cooking icons, prep times, and equipment guidance, making it approachable for all levels of experience.

Special callouts throughout the book help readers navigate tools, heat levels, and dietary needs. Whether you're grilling on a terrace or using a backyard smoker, Barbecue meets you where you are.

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A Global Perspective on Barbecue

The book culminates in a remarkable Guest Chef section, showcasing recipes from 16 internationally acclaimed chefs such as Jessica Rosval, Sean Sherman, and Renzo Garibaldi. Their diverse contributions celebrate the creativity and cultural richness of live-fire cooking across continents.

From Grilled Yuca from Cuba to Filipino Liver Sauce and Smoked Skyr Cheesecake, the range of flavors is staggering. The final chapter on desserts adds a delicious surprise—proof that even sweets can benefit from fire’s transformative touch.

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Final thoughts

At its heart, Barbecue: Smoked & Grilled is a richly crafted celebration of global barbecue traditions. Hugh Mangum’s voice is both passionate and inviting, reminding readers that barbecue is as much about sharing and storytelling as it is about mastering heat and smoke.