Tips, techniques, and tasty recipes for amateurs, experts, and connoisseurs.
By Steven Raichlen
Boasting more than 1,000 full-color, step-by-step instructions, Steve Raichlen’s essential volume covers everything from building a fire (his three-zone advice is priceless) to cooking with gas to perfectly preparing steaks, fish, kebabs, vegetables, and more. (Don’t miss the chicken under bricks!).
By Francis Mallmann
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. In this cookbook, larded with gorgeous images of outdoor grilling and bursting with flavorful recipes, Mallmann 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 the chef/owner of Mesa Grill and Bar Americain has proven his mastery of the grill in past classics such as Boy Meets Grill and Boy Gets Grill. Now he returns with even more recipes for meats, poultry, and fish, 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 Mario Batali
Eager to expand your repertoire beyond the usual hot dogs and hamburgers? The Iron Chef star, bestselling cookbook author, and phenomenal restaurateur (Babbo, Del Posto, etc.) brings an Italian sensibility to grilling, with boldly flavored, elegantly imagined recipes for pizza, schiacciata, clams in cartoccio, beef braciole, vegetables, and much more. Impress friends with a uniquely Mediterranean approach to the Webber kettle.
By Cheryl Alters Jamison and Bill Jamison
Sometimes, you don’t need a flame to get your best grilling done. This bestselling, 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 to smoked bologna. Ample portions of advice on rubs, marinades, sauces, sides dishes, and desserts included.