Pit magazine is about cooking outside, over live fire. It’s about the smell of smoke in the air, the singed hairs on your fingers and the pink ring on a rack of ribs you cooked at the end of your garden. Pit explores the global traditions of cooking using age-old methods, from American BBQ to the Polynesian Imu fire pits, Jamaican jerk drums and mackerel grills lining the shores of the glittering Bosphorus in Istanbul. With three issues across the warm months, Pit is the magazine for people who aspire to roast their Moroccan lamb on an open fire in spring and grill fresh fish on the beach in summer.
|Publisher||Pit Publishing Ltd.|
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