The American Grill

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The American Grill is inspired by regional cooking from all corners of the United States. Texas Barbecued Ribs, Cajun Shrimp, Grilled Rocky Mountain Trout, and Northwest Salmon with Basil Butter are just a few of the many entrees included in this delightful cookbook. Recipes for two side dishes accompany each main dish. For instance, the Grill-Roasted Ham, Southern Style (served with a yummy Brown Sugar and Mustard Glaze), is recommended to be served with Black-Eyed Pea Salad and Hickory-Smoked Okra. Each recipe is fairly simple to prepare and comes with detailed instructions. The completed meals are illustrated in beautiful full-color photographs, sure to tempt you to re-create them yourself. There are short chapters on ingredients, basic grilling techniques--including a comprehensive list of indispensable tools for safe and successful barbecuing--and a list of mail-order sources for a variety of grilling accessories and fresh foods. Authors David Barich and Thomas Ingalls recommend using hardwood charcoals instead of charcoal briquettes, citing environmental reasons as well as better taste. (As a point of interest, they note that Henry Ford developed the charcoal briquette in 1924 and first made them available for purchase at Ford dealerships. Could this be the root of the popular "car-be-que" trend?) --Colleen Preston