An introduction guides the reader through the intricacies of building a good fire and provides invaluable information on buying, preparing and cooking meat, chicken or fish over coals or gas, on the Weber or in a potjie. Recipes range from beef, lamb, pork, venison and ostrich to chicken, fish, spit-roasting and potjiekos. Also included are snacks, salads and vegetables, breads and pap, sauces, marinades and butters, and desserts.