This book provides all the ideas you need to achieve the perfect barbecue. There are over 100 recipes, from traditional favourites to exciting new and exotic dishes, suitable for all occasions from simple family suppers to entertaining with friends. Everything you need to know about choosing and operating a barbecue is included in the informative introduction, together with recommended cooking times. Learn how to enrich the unique flavour of chargrilled meat by marinating it before cooking, or how to judge which fish are suited to grilling and which benefit from a marinade or a foil wrapping. Expand your repertoire beyond burgers, ribs and chicken wings, and to discover how this flexible cooking method can provide everything from a light snack to a complete banquet.

Food always seems more appetising when it is eaten outdoors, and this sensational book, covering planning, preparation and presentation as well as recipes, will ensure that outdoor entertaining is delicious, trouble-free and fun. The book is divided into six chapters with recipes for all courses and occasions: Appetisers & Snacks, Meat & Poultry, Fish & Shellfish, Vegetarian & Vegetable dishes, Salads & Accompaniments, and Outdoor Entertaining. Step-by-step photographs illustrate the easy-to-follow recipes, which include hints and tips on accompaniments, alternative ingredients and how best to pack and transport the finished dishes. There are even recipes that are ideal for preparing on a portable grill. The last chapter offers many ideas for entertaining alfresco, including some special summertime drinks.

Grilling has become a national pastime in this country. On the menu year-round, barbecue has an inspired following of enthusiastic grillers always looking for new ingredients and techniques to create that perfect hot-off-the-flame meal. Combining Western barbecue techniques with the enticing and unusual flavors of Asia, "The Asian Barbecue Book" is an easy way to add spice to your grilling! "The Asian Barbecue Book" is full of rich, smoky and meaty barbecue dishes, including classic Asian recipes such as Indonesian Satay, Korean Barbecue, Indian Tandoor and Persian Shish Kebabs"--"and new favorites to try like Chicken Wings with Hoisin Honey Marinade, Beef Short Ribs with Teriyaki Glazing and Salmon Filet with Miso Marinade. Complete with sides, salads and desserts, this treasury of Asian barbecue recipes will be a resource for years to come.

After picking up a few tricks for 2007's Barbecue Nation, Thompson presents another volume aimed at backyard cooks ready to sweat a little for their meal. Few arcane ingredients or lengthy preparations are called for; Thompson's cornbread requires only six ingredients, his New York Strip just five. Geared for gas, many of Thompson's dishes require little grilling time, and are in general an easy transfer to charcoal. While it's easy to throw some wood chips on a charcoal fire to add smokiness, Thompson offers a handful of easy gas grill work-arounds that diners will never suspect are substitutes. The recipe deck is stacked with favorites like burgers (including lamb, salmon and tuna variations), steaks and sides like baked beans, cole slaw and potato salad, making this ideal for cooks still in their honeymoon stage with the new grill. More adventurous palates should enjoy flavorful riffs on North African Grilled Shrimp (topped with a burst of lemon and crunchy pine nuts) and Cornish game hens, which get a lift from a blueberry, garlic, thyme and vinegar marinade. Finished with sound advice on everything from buying a grill to choosing the right cut of steak, Thompson's book should prove as useful as an extra set of tongs. Copyright Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Two of the world's top barbecue experts present 100 of their favorite barbecue restaurant recipes from across America, along with tips, techniques, photos, and memorabilia from the best smokehouses, roadhouses, and rib joints. Full-color photographs.

This is one of five volumes in a series of books that celebrates the diversity of American regional cooking by exploring its flavors as they relate to grilled food. Each of the five volumes contains more than 300 recipes (including variations), and is proof of the old adage that "everything tastes better when cooked outdoors."

More than 70% of American households own a gas or charcoal grill. If only most grilling cookbooks weren't unwieldy tomes whose layouts overlook the realities of backyard grilling! "Knack Grilling Basics c"ombines instruction and recipes in sumptuous spreads that help readers easily build their skills. In addition to 100 great recipes for chicken, steak, burgers, veggies, and kabobs, Linda Johnson Larsen discusses gas versus charcoal grills, including the difference in taste, convenience, and price. And she covers all the new gadgets--such as wok grills, grill toppers, corncob baskets, rib racks. Sidebars describe shortcuts, how to use convenience foods, useful tools, simple variations, additions like sauces and rubs, and make-ahead tips. - 100 recipes plus 250 variations- 350 full-color photos- Covers both gas and charcoal grills- Step-by-step photography for every recipe

This guide to grilling flavors will help anyone create great-tasting grilled dishes by demonstrating how to mix up simple and delicious rubs, marinades, brines, and BBQ sauces in 400 easy-to-use recipes. Three sections on different types of flavorings for grilled food: Soaked: Marinades and Brines Slathered: Sauces, Glazes, Mops, Salsas, Sweet Sauces Seasoned: Rubs, Dressings, Butters, Pestos, Dipping Sauces Special "101" sections provide essential grilling guidance and basic recipes to use with the sauces and seasonings. Special feature recipes show how to use some of the recipes in the book, including Pork Loin with Mustard Molasses Glaze, Beer-Brined Smoked Catfish Spread, Smoked Oysters with Cherry Horseradish Relish, and Salt-Crusted Shrimp with Greek Island Dipping Sauce Features tips for success in every chapter, a reminder checklist at the beginning of each section