In every region of the country you'll find food that's cooked over the fire in the open air. Like baseball and politics, grilling and barbecuing in America is definitely local. And we are not shy about defending the hometown point of view. These dishes are our own American specialties and nobody does it better. Grilling & Barbecuing present 75 mouthwatering, innovative, easy recipes that showcase the greatest regional American fare, expertly created for outdoor cooking.

Regional food means Gulf Coast Prawns with Lemon and Sweet Pepper Relish; New York Strip Steak with Thyme and Garlic Paste; and Cow-Country Dutch Oven Short Ribs. Delicious grilled complements round out the meal, such as Grilled Tomatoes Three Ways and Grilled Pineapple with Rum and Ginger Sauce.

It's grilling from the ground up, as American's know it and as we perfected it. All essential information is included, from equipment choices and techniques to woodsmoke flavoring, in a handsomely designed, eminently useful book.

Grilling and Barbecuing is the perfect distillation of the broad, ever-changing field of this American culinary art, for novice and expert grillmasters alike.