Tips, techniques, and tasty recipes for amateurs, experts, and connoisseurs.
By Steven Reichlan
Boasting more than 1,000 full-color photographs that take you step-by-step through preparation and execution, Steve Raichlen’s indispensable volume covers everything from building a fire (his three-zone advice proves priceless) to cooking with gas. The results are perfectly prepared steaks, fish, kebabs, vegetables, and more. (Don’t miss the chicken under bricks!).
By Francis Mallman
After mastering the culinary arts in France’s best restaurants, Francis Mallmann abandoned the pretensions of fine dining and embraced live fire cooking as perfected in Argentina and Uruguay. His cookbook, larded with flavorful recipes and gorgeous images of outdoor grilling, reconnects readers with the primal simplicity of cooking over an open flame and offers seven inspired techniques for harnessing the heat generated by burning wood.
By Bobby Flay
The Food Network star and chef/owner of Mesa Grill and Bar Americain got his start by fusing the bold flavors of southwestern cuisine with an upscale sensibility. This, his definitive book on grilling, is the barbecue bible that demonstrates his mastery of craft, a collection of recipes for meats, poultry, and seafood, as well as soups and salads flavored with grilled components. If that isn’t enough grill for you, we don’t know what is.
By Karen Adler and Judith Fertig
Most people associate grilling with a carnivorous diet. But this volume compiled by the self-described “BBQ Queens” is bursting with creative ideas for grilling with garden-fresh fruits, vegetables, and herbs that will make even die-hard vegetarians flock to the Webber kettle. From charred eggplant to fire-roasted fava beans, there are enough delectable selections here to put that summer vegetable patch to good use.
By Cheryl and Bill Jamison
Sometimes, you don’t need a flame to get your best grilling done. This James Beard Book Award winner explains how to put the smoke back into barbecue, with more than 400 recipes that cover the menu from Memphis ribs to Texas brisket — even smoked bologna. Ample portions of advice on rubs, marinades, sauces, sides dishes, and desserts included. Just try not to drool on the coals.