In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Grilling and Barbecuing, starts with a brief introduction into the basic grilling techniques, the necessary equipment and utensils, and recipes for marinades and basting sauces, then presents recipe suggestions for all major types of barbecue recipes, from fish and shellfish to vegetarian dishes, accompaniments and even desserts, and closes with a number of suggestions for grilling menus. Special chapters are dedicated to (red) meat, poultry, vegetables and vegetarian dishes. Lots of different varieties of steaks, satays, burgers, brochettes, kebabs, garlic bread, potato skins, teriyaki, drumsticks, Franks, pork and lamb chops, scampi, spare ribs, corn on the cob and souvlakia appear next to unique dishes such as broccoli pancake rolls, ginger and apricot chicken, ham steaks with plum sauce, mackerel with rhubarb sauce, orange rice salad, pink grapefruit trout, red mullet with fennel seeds, rum and raisin persimmons, roast duck with cherry sauce, trout in saffron fumet, and vodka soused pineapple.

From applejack duck to zucchini with garden herbs, this collection of recipes is a great introduction to the endless possibilities of preparing food by placing it on a griddle, whether skewered or not.