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 entr?es 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 Grilling will 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

General Books

• Subjects > Cooking, Food & Wine > General
• Outdoor Cooking > Barbecuing & Grilling
• General
• Science > Agricultural Sciences > Food Science
• Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences