Pit uncovers the most interesting and unusual food stories from around the world through people, traditions, techniques and ingredients.

In this issue: 

It’s a brand new barbecue season and Pit is back with our meatiest issue yet! We travel to Texas with three times James Beard award-winning writer Robb Walsh, head down the smoky rabbit warren that is Morrocco’s Mechoui Alley and learn how to cook a whole pig in a week with chef Mark O’ Brien.

There’s a critical look at the beer can chicken method with beer writer Melissa Cole and an ingredient deep dive into the world of salt and its importance in live fire cooking.

Of course, there are loads of recipes for you to try at home including some from Hasan Semay, the part British, part Turkish Cypriot chef who invited us over for what just may have been our favourite barbecue of all time…

London, United Kingdom; 167x240mm; 80 pages