Barbecue
 Big Green Egg Cookbook
For all those who swear by their green egg, here's the book for you, a feast of recipes to keep you and your green in perfect harmony! Hardcover, 320 pp. $61.50.
  Napoleon's Everyday Gourmet Burgers
Ted Reader
The newest addition to the Napoleon Grilling family of cookbooks is on game with Ted Reader's mouthwatering buger recipes. A compendium of everything burger, Ted walks you through - from choosing your proteins, binders and seasonings, to grilling. Traditional beef, poultry and pork burgers are of course included, but also more adventurous recipes for duck, seafood burgers (lobster and avocado, yum!), multiple veggie burger recipes and even dessert burgers (cupcake burger?). Softcover, 317 pp. $27.95.
 Burger Parties
James McNair
This long anticipated new release from James McNair is a delicious range of exactly what the title tells you. With so many different meats to chose from and toppings only limited by your imagination, this books gives themes to those thoughts with menu ideas as well as sides and desserts. Softcover, 170 pp. $24.99.
 Latin Grill
Rafael Palomino & Arlen Gargagliano
From grilled pineapple mojitos to yellow tomatoes stuffed with grilled wild mushrooms and parmesan cheese, fresh produce and simplicity are the key words to Latin grilling. With all those fruits and vegetables, and a good selectgion of grilled seafood, this is a good grilling book for the health conscious. Colour photos. Softcover, 159 pp. $23.95.
 Wood-Fired Cooking
Mary Karlin
From the first lady of wood-fired foodstuffs come a wonderful book that pushes the boundaries of what one usually considers grilling fare. The usual meat dishes have their place, but professional instructor Mary Karlin includes many less usual items including soups, desserts and even how to smoke your own sea salt. Colour photos. Hardcover, 200 pp. $34.00.
 Napoleon Everyday Gourmet Plank Grilling
Ted Reader
A veteran of plank grilling, King of the Q, Ted Reader has teamed up with Barrie, Ontario-based Napoleon barbecues to demonstrate the full range of this technique.Who else would have thought of planked mac and cheese, plank-smoked chocolate brownies, or 2-foot planked pizza. In this full-service book, Ted offers not only planking techniques but drinks recipes to keep you and your guests amused while the food is absorbing all that wonderful wood flavour! Colour photos. Hardcover, 295 pp. $40.00.
 Emeril at the Grill
Emeril Lagasse
One of our favourite southern chefs and TV personalities, Emeril Lagasse, brings his cooking to your backyards. This is not your typical burger and steak grilling book. He covers everything from pizzas to burgers to side dishes. It?s enough to get your barbeque up and running. Softcover, 248 pp. $32.99.
 Seven Fires: Grilling the Argentine Way
Francis Mallmann
Grilling taken to new extremes. Francis Mallmann was "tired of making fancy French food for wealthy customers in Buenos Aires." So he returned to his roots, he returned to fire. He takes us through the seven fires and how to use them. This is truly a beautiful book from a passionate chef. Hardcover, 278 pp. $47.95.
 300 Big & Bold Barbecue & Grilling Recipes
Karen Adler and Judith Fertig
The first part of this book covers general techniques for mastering barbecue from choice of equipment to specialty techniques, Organized by main ingredient pork, fish,poultry, vegetables…, the 300 recipes will entice beginners and the grill master alike. Colour photos. Softcover, 416 pp. $27.95.
 Napoleon’s Everyday Gourmet Grilling
Ted Reader
Yes, Bubba. Sure enough, Billy Bob, there is barbecuing way north of the Mason-Dixon line. High profile barbecue king Ted Reader from Paris, Ontario teams up with top barbecue manufacturer, Napoleon, from Barrie, Ontario to serve up 125 imaginative recipes ranging from rubs to grilled chocolate banana burritos. There’s even a retro grilled ham and cheese sandwich using –gasp!- processed cheese. Colour photos. Hardcover, 296 pp, $40.00.
 Italian
Grill
Mario Batali
As those old Dominion store commercials said, ”It’s mainly because
of the meat.” While the antipasti and vegetable side dishes here do appear
delicious, it is the huge hunks of well-seasoned meat that are irresistible.
Whether it is spit-roasted prime rib, pork shoulder, veal chops, or leg of lamb,
it looks like something you would want to try. Other than the seasoning, the
recipes have few ingredients, and require little preparation. Colour photos with
most of the recipes. Hardcover, 246 pp. $31.95.
 Road Grill with Matt Dunigan
Chris Knight
The companion to the Food Network Canada show of the same name features
zippy recipes blended with the answers to burning(so to speak) questions
such as whether to use gas or charcoal, which tools to buy, where to get
your meat. Besides updated standards for all our favorite meats there are
great vegetable sides, condiments, rubs, marinades, and even desserts.
Show host Matt Dunigan is a former star quarterback in the Canadian Football
League. Tantalizing colour photos. Softcover, 260 pp, $29.95.
 Dr. BBQ's Big-Time Barbecue Road Trip
Ray Lampe
We all know someone who loves to barbecue, standing out at the grill in all kinds of weather to perfect their pulled pork or shrimp skewers or beef burgers. These people are nothing compared to those uniquely American specimens of BBQ fervor who spend every summer traveling the country, participating in festivals and contests, and eating their way through every BBQ joint they come across. This is their guidebook. For us civilians it gives a glimpse into their world and recipes for some of their most cherished discoveries. Black & white photos. Softcover, 253 pp. $21.00.
 Barbecue
Bible
Steven Raichlen
Now in a 10th anniversary edition this is still the barbecue book. A
500-recipe celebration to sizzle and smoke, you get lots of mileage for your
dollar with this book. Bold international flavours, including sauces, relishes,
rubs and marinades. $25.95.
 Weber's Charcoal Grilling
Janie Purviance
Gas grills need not apply in this ode to charcoal grilling from barbecue
uber-maker Weber. The basics of getting your fire going and all the
fun you can have with the hot coals is covered with useful photographs
and detailed instructions, as are the basics of buying and preparing food
for the grill. The recipes are inventive but not difficult, and even
include great dessert ideas like grilled apricots with pound cake. Colour
photos. Softcover, 256 pp. $21.95.
 Food Made Fast Grilling
Williams-Sonoma
Steak tacos with guacamole, classic grilled whole chicken, and pork chops with peaches are a few of the dishes you will want to try from the selection of quick-after-work grilling recipes. One of the books from Williams-Sonoma’s Food Made Fast series, it has tips for successful quick cooking in general plus grill-specific advice. Colour photos. Hardcover, 111 pp. $23.95.
 Cooking Light Grilling
Cooking Light magazine
Barbecue has traditionally been seen as rather unhealthy meal, what with all the burgers and steaks. Leave it to Cooking Light magazine to assemble great dishes for the grill, without skimping on the meat. Along with chicken, pork, and beef recipes their are excellent ideas for fish and even some vegetable suggestions. Other titles in this series include Salad and Dessert. Colour photos. Hardcover, 144 pp. $21.95.
 Extreme Barbecue: Smokin' Rigs and Real Good Recipes
Dan Huntley
This is not just another barbeque book. It is an ode to those strange creatures who spend their summers criss-crossing the continent dragging home-made grills, constructed out of whatever they can get their hands on, to barbecue contests and festivals all over the country. Most of the recipes here serve a crowd, but should you have one to feed you can be guaranteed they will be satisfied. This is a fascinating look (and taste) at people who really take barbeque seriously. Colour photos. Softcover, 299 pp. $24.95.
 King of the Q's Blue Plate BBQ
Ted Reader
Ted Reader, Canada's King of the Q, has always been a little outrageous, but these recipes go above and beyond everything he has done in the past. If you ever wonder what the fuss is about barbecued food you need to get this and make a few of the recipes. Just a few we feel compelled to mention are Teddy's Grilled Cheese Beef Burger with Ludicrous Beer Butter Basting Sauce, Quail in Jager Bomb Sauce, Limoncello Swordfish with Herbed Butter Baste, and Vanilla Coke Rocky Road Cake. Colour photos. Softcover, 271 pp. $34.95.
 100 Best Grilling Recipes
Kathleen Sloan-McIntosh
A slim barbecue book packed with recipes from around the world, this is perfect for those who want to experiment on the grill but need some guidance. With step-by-step instructions and useful hints anyone can make Korean Bulgogi, Peruvian Anticuchos, and Indian Chicken Tikka. Cottage-dwellers beware though, some of the ingredients may be hard to come by in the wilderness. Colour plates. Softcover, 189 pp. $19.95.
 Modern Grilling
Vermont Castings
Like other barbecue manufacturers, Vermont Castings has put out a grilling
book but you certainly don't need to possess that brand of grill to
enjoy these recipes. Full of great ideas for red meat, poultry, and
game (including Alligator!) there are also lots of sauces, rubs, and
marinades to try with a helpful chart on combining flavours without
following a strict recipe. There is also a section on sandwiches and
pizzas, as well as some fantastic-looking desserts. Colour photos.
Softcover, 288 pp. $29.95.
 More Grilled To Perfection
Chris Knight
A second helping of Chef Robert Rainford’s barbecue dishes from the License to Grill show seen on the Food Network. Recipes included sophisticated party fare like Port Marinated Smoked Chicken, everyday family fare like Lamb Kabobs, and recipes for the truly adventurous like Smoked Rotisserie Pig With Root Beer Barbecue Sauce. Colour photos. Softcover, 233 pp, $29.95.
 Grilled to Perfection
Chris Knight & Tyler J. Smith
This is the cookbook companion to the Food Network show Licence to Grill with Rob Rainford, so if you like the show you will certainly like this. If you can't remember all the hints and tips talked about on the show they are written out for you, and the recipes have detailed, step-by-step instructions so you won't make any wrong turns before your food reaches the table. Colour photos. Softcover, 230 pp. $29.95.
 Mediterranean Grilling
Diane Kochilas
Grilling and Mediterranean food just seem to go together, perhaps because they are both so invocative of heat and sunshine. Here the two are combined seamlessly in tasty dishes like Breaded Mozzarella and Cherry Tomato Brochettes, Grilled Pork Chops Stuffed with Feta and Olives, Ouzo-Marinated Grilled Scallops with Spinach and Orange, and Greek Lemony Marinated Grilled Split Chicken. Colour photos. Hardcover, 187 pp. $37.95.
 Championship BBQ Secrets for Real Smoked Food
Karen Putman
Putman loves to cook her food next to the fire, slow, low and flavoured with
wood smoke as opposed to the hot, fast grilling over direct heat for hamburgers,
or a steak. A succulent change of pace. Softcover, 368 pp, $27.95.
 CIA Grilling
Culinary Institute of America
From the acclaimed chef training school comes this latest missive on grilling
for us home cooks. Sections on vegetables, sides & sandwiches, breakfast
and dessert round out a colourful book on a favourite year round pastime. Hardcover,
229 pp, $42.00.
 Burgers
Paul Gayler
Paul Gayler pushes the burger way beyond ground meat to include everything
from cod burgers to pumpkin couscous in a pita. Equally inspired
is the selection of accompaniments including chickpea fries and beetroot
and
horseradish tzatziki. Colour photos. Hardcover, 143 pp, $26.95.
 Ted Reader On Fire in the Kitchen
Ted Reader
Our king of the Q goes indoors and architectural, jazzing up comfort food and
taking it to new heights. Who but Ted would come up with bean soup with spam
croutons? Try pan-braised Swiss chard for greens with the bite of lime and crunch
of cashew. Colour photos. Paper, 244 pp, $29.00.
 Australian Women’s Weekly Great Barbecue
Food editor Deborah Quick
It may be a stereotype but Aussies and their barbecues do go together. Burgers,
kebabs and sausage dressed in international seasonings lead the way. Colour
photo with every recipe. Paper, 247 pp, $34.95.
 Chicken on the Grill
Cheryl & Bill Jamison
The experts on traditional American barbecue (Sublime Smoke, Smoke & Spice,$23.95,
$24.95) serve up succulent chicken recipes, bone in or out, and all the best
sides from guacamole to sautéed corn with chipotle cream. Colour photos.
Hardcover,
150 pp, $38.95.
 Fish Grilled & Smoked
John Manikowski
Rum-smoked tuna and Patagonian Wellington (sea bass with asparagus and romesco
sauce) are probably not the first dishes to spring to mind when thinking of Field
and Stream. Its contributor John Manikowski is full of sophisticated ways to
grill and smoke fish both indoors and out. No photos. Paper, 260 pp,
$24.95.
 BBQ USA
Steven Raichlen
425 fiery recipes from across America, from Peppered Filet Mignons
With Mushroom Bourbon Sauce in Nebraska to Green-Lightning Shrimp
in Nevada. It has lots of recipes for seafood and vegetables, too. Softcover,
774 pp. $24.95.
 Hot, Sticky and On
Fire
Ted Reader
From the King of the Q, Ted Reader, comes this finger-licking, saucy,
tasty book. Please try Cherry
Whisky Smoked Baby Back Ribs (page 122) to tempt any grill aficionado's
tastebuds. Softcover. $29.00.
 Let the Flames Begin
Chris Schlesinger and John Willoughby
Fifteen years of work in one book, including a list of tools for
optimum grilling to tips to make tough steaks more tender. Fun and
easy to read. Hardcover. $44.00.
 How to Grill
Steven Raichlen
Steve Raichlen's latest book is a compendium of barbecue techniques
with step-by-step photos to help anyone learn how to grill. Featuring
easy-to-make recipes, this cookbook will turn anyone into a bbq master. $23.95.
Recipe: Rosemary-Grilled Scallops.
 Sticky
Fingers and Tenderloins
Ted Reader
Fire up the barbecue and throw on a few steaks and a rack o'ribs.
Whether from fish, fowl or animal, Ted Reader has found some of the
best steak and rib recipes on the
continent. Colour. Softcover, 240 pages. $29.00. Recipe: The
Boneless Rib.
Weber's Art of the Grill
Jamie Purviance
From the Airstream of the barbeque world, food that looks barely
distinguishable from what you would cook inside the house. Hardcover,
lots of colour photographs. $52.50.
 Sticks
and Stones Cookbook
Ted Reader & Kathleen Sloan
There are some people who deserve all good things and the affable Ted Reader is one
of these. While sticks and stones may break some people's bones for Reader and Sloan
they are a way to cook. The planked salmon and shrimps on vine skewers we have sampled
were to die for. And the aroma of a cedar plank and chardonnay skewers was far superior
to liquid fuel-soaked biquets. Hard cover, colour photos. $24.95.
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