Grilling by Culinary Institute of America (2006, Hardcover)

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Forget the standard steak, hamburger, and hot dog fare. Grilling contains over 175 beef, pork, veal, chicken, turkey, seafood, and vegetable recipes with tastes that explore the globe. There are even recipe sections with a number of good breakfast and dessert ideas.

Like all cookbooks from The Culinary Institute, each recipe is described in full easy to understand terminology usually complete with pictures. In cases where special equipment or techniques are needed, special instructions are included. In the past, and while using this particular book, I have found these special instructions to take me by the hand step by step to do some seemingly complex techniques in a virtually mistake proof way.

While undertaking some of the recipes in Grilling, I was really thrilled at the flexibility of these dishes. I quickly found out that I could cook these dishes as easily over the backyard fire pit as the actual barbeque and when I tried some of the recipes in the oven they still tasted incredibly delicious. I also make extras of a lot of the rubs and sauces for later use with really good results.