Grilling books offer something for everyone
A fresh batch of cookbooks devoted to cooking outdoors over wood, charcoal or gas has us all fired up.
One piece of advice: Don't look through these books hungry. Their full-color photos and delicious-sounding recipes will have you salivating.
They all cover the basics: indirect vs. direct grilling; gas vs. charcoal; the proper tools. Some provide step-by-step instructions and how-tos on things like stocking a grilling pantry and special techniques for preparing foods.
So far this year, nine grilling cookbooks have come across my desk. Each is $25 and under, and all offer lots of options for pushing the grilling envelope.
FOR NOVICE GRILLERS
"Grill It! Secrets to Delicious Flame-Kissed Food" by Better Homes and Gardens (Wiley, $24.95). More than 250 recipes from steaks and chops to fish, shellfish and desserts. The highlight is step-by-step, full-color instructions with most of the recipes. Best tip: How to prepare various brines.
"Cookouts Veggie Style!" by Jolinda Hackett (Adamsmedia, $17.95). This 225-recipe book has all kinds of meatless options with lots of flavor profiles, including vegan selections and offerings on grilling tofu and seitan.
FOR DOWN-HOME GRILLERS
"The Deen Bros. Get Fired Up: Grilling, Tailgating, Picnicking, and More" by Jamie & Bobby Deen and Melissa Clark (Ballantine, $25). More than 125 recipes for meat, poultry, burgers and "dawgs," plus sandwiches, salads, sides and snacks from Paula Deen's sons. Best tip: Use metal skewers instead of wood; they're easy to clean and reusable.
"Good Housekeeping Grilling: More than 275 Perfect Year-Round Recipes" (Hearst, $24.95). This is chock-full of recipes with great flavor profiles. The book is entree heavy, but there are sections on side dishes, rubs, sauces, glazes and desserts.
FOR THE SEMI-SOPHISTICATE
"Sam the Cooking Guy: Just Grill This!" by Sam Zien (Wiley, $19.95). More than 120 recipes nestled in 272 pages with grilling guidance from the self-taught cook and TV cooking show host. The book is casual but with interesting-sounding recipes like Sticky Sweet Ribs, which calls for doctoring up plain barbecue sauce. Best tip: Think of a "grill as merely an oven and stove that's outdoors. That's all it is.
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In his new book, "Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit" ($20, Andrews McMeel Publishing, June 7), investigative journalist Barry Estabrook looks inside the Sunshine State's tomato-growing industry.
"Everyday Grilling: 50 recipes from Appetizers to Desserts" from Sur la Table (Andrews McMeel Publishing, $15.) From classics such as Baby Back Ribs to trendy Grilled Romaine, the concept centers on grilling your entire meal.
"Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit" (Andrews McMeel Publishing, $19.99) by Barry Estabrook of Vergennes builds off his James Beard Award-winning article about labor abuses in Florida's tomato fields
This article is excerpted from Barry Estabrook's Tomatoland, released this week by Andrews McMeel Publishing. The one-story, L-shaped house at 209 South Seventh Street in the southwestern Florida city of Immokalee stands in stark contrast to the couple
"Quick-fix Southern, Homemade Hospitality in 30 Minutes or Less,"Rebecca Lang (Andrews McMeel Publishing, 2011, $16.99). This paperback does have recipes that look easy to make and sound yummy, such as grilled brown sugar peaches and herbed tomato
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