Weber's Big Book of Grilling
Armed with industrial tongs, a basting brush, and over 350 new recipes,  chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill withWeber's Big Book of  Grilling, the searing follow-up to the bestsellingWeber's Art of the Grill. We  open to a brief history of Weber and a few colorful anecdotes about the early  days of the company along with a crash course on choosing a grill, featuring a  breakdown of grilling with charcoal versus gas and a quiz  to help you determine which grill is best for your cooking needs. Each recipe  features the requisite cooking method (direct or indirect heat) and temperature  level with techniques that leave plenty of room for individual improvisation.  James Beard Award-winning photographer Tim Turner returns with artfully styled  color photos of hot-off-the-grill dishes that will make you want to stop reading  and start grilling.Search for a favorite recipe or browse through individual chapters and benefit  from Weber's grilling history with helpful guides and sidebars about cuts of  meats, cooking methods, tips, glossaries, and illustrated instructions. Every  barbecue lover has their favorite bottled sauce or over-the-counter rub, but  "Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy Cola  Barbecue Sauce to an overachieving Type-A Rub) from scratch using common pantry  staples. "Starters" includes a helpful chart to match up appetizers with  entrées along with a recipe for Chinese Chicken Noodle Soup (yes, on the  grill--the Asian marinade for the chicken becomes the base for soup). Meat is  covered in chapters on beef, pork, lamb, game, poultry, and fish and seafood.  Beer-Bathed Brisket gets a little help from a pint of Guinness while a  half-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chart  along with sections on grilling for vegetarians and quick and easy meat  substitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and Grilled  Garlic Bread while "Desserts" wraps everything up with the basics on grilling  fruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches with  Raspberry Sauce and Lemon Cream) and several different takes on campfire  favorite, s'mores. Without a doubt,Weber's Big Book of Grillingwill get  you through the outdoor cooking season, but it will also inspire you to fire up  your grill (rain or shine) all year long.--Brad Thomas Parsons