The Grilling Book: The Definitive Guide from Bon Appetit

Nobody envisions mid year cooking more excitedly than the barbecuing lovers at Bon Appétit. The gleaming coals, the sizzle of an all around marbled rib eye as it hits a hot flame broil, the propping slaws and impeccably burned parts of sweet corn—Bon Appétit has consistently rejuvenated the delightful speculative chemistry of barbecuing in the pages of the magazine.

Presently home cooks will find their optimal barbecuing friend and mentor in The Grilling Book. Offering in excess of 350 idiot proof plans, many delectable full-shading photos, completely clear representations, and a lot of straightforward, here's-the manner by which to-do-it rules, The Grilling Book invites you to everything that is shocking (and incredibly basic) about flame broiling.

Here are thick, delicious steaks that need close to salt and newly broke pepper to make a remarkable dinner; infant back ribs delivered delicious and self-destruct delicate with flavor-rich rubs and a shellacking of grill sauce (in addition to the mystery cheat technique that makes them absurdly simple to plan); damp fish, prepared and flame broiled rapidly over a hot discharge; compelling barbecued flatbreads, fresh outwardly and chewy within, making the ideal canvas for each fixing you ache for. Also the plates of mixed greens, slaws, sides, and beverages that total the ideal flame broiled dinner.

Regardless of whether you've been flame broiling for quite a long time or have never purchased a sack of charcoal in your life, The Grilling Book is the main book you'll require in your lawn this late spring—or any mid year.

About the Author
Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website bonappetit.com. Before coming to Bon Appétit, he was GQ's Style Editor, where he covered food, travel, fashion, design, film, and music. He edited the restaurant section at Time Out New York for three years and worked as an editor and writer for the James Beard Foundation's publications office. Rapoport is a graduate of the University of California, Berkeley and currently lives in Manhattan with his wife and their son.

I have this and the The Cook's Illustrated Guide To Grilling And Barbecue. I bought the Cook's Illustrated one first, then this one. If I had to pick one I'd go with The Grilling Book. I do like the Cook's Illustrated one, but when I'm not in the mood for a long explanation on why this or that did or didn't work and just want to grill some meat I turn to this book. The Grilling Book has helpful hints along the way, but not the volume long explanations of the Cook's Illustrated book. I've tried several different meats and sea food recipes from this book and all have turned out as described.-Teleskigirl

I bought this cookbook as a gift for my girlfriend. She loves to grill and has lately felt like she was stagnating in her grilling. This cookbook contains many, many unique grilling recipes, and great advice on how to get the most out of your grilling experience. Since I bought her this cookbook it has been a mainstay in our kitchen. She loves it so much that she displays it on the counter while all the other cookbooks are away on the bookshelf. I really like that this book contains practical advice for both propane and charcoal grills. This cookbook is great for anyone and everyone that likes to grill. -M. Lampen

AMAZING RECIPES!!!!! Our favorite recipe is the jalapeno sauce burgers. OMG they are incredible. We make the jalapeno, sour-cream sauce on a regular basis. I've told my husband that if a restaurant opened and just offered some of these recipes on their menu they would be a 6 star restaurant-Island Girls