Whether you’re a complete beginner or an experienced cook in need of some new ideas for your EGG, this Big Green Egg Chef cookbook is a great way to discover fun and flavourful recipes. Interspersed with tips and tricks of cooking with your EGG, this book will entice you to fire up and get cooking! So, join award-winning chefs, and legions of backyard grilling aficionados, for a crash-course in cooking on the Big Green Egg.
History:
Founded in 1974 by Ed Fischer, The Big Green Egg derives from a simple idea with an ancient lineage. It’s an updated iteration of a commonplace Asian rice cooker: the kamado, a Japanese word that translates as “place for the cauldron.” The Egg’s modern design, which uses durable ceramics, is traced to the Chinese Qin Dynasty and then used by the Japanese beginning in the third century. Ed Fischer discovered the apparatus, like many servicemen of his generation, during his travels in Asia as a Navy engineer. He then imported them from Japan to sell domestically. Later, he designed a more durable version using ceramics designed by NASA. The first EGGs were manufactured in the mid-1990s at a factory in Mexico, which continues to manufacture EGGs to this day.
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