Grill It!: 100 Easy Recipes for Foods to Sear, Sizzle, and Smoke

by Annette Yates (Editor)

Presents recipes for poultry, meat, fish and seafood, vegetables, and side dishes and covers the basics of barbecue cooking, including tools, fuels, and techniques

Genres: Cooking

96 pages, Hardcover

First published February 21, 1999

Reviews

[Alex]

There are several things I appreciate about this book. First, it starts out with a history and overview of grilling hardware. The second chapter leans into software and technique and support efforts like marinades and sauces. It doesn’t dive straight into slapping meat over hot coals. I also appreciate that it does a pretty consistent job of not calling grilling “barbecuing.” There are a handful of recipes named “Barbecued [X]” but they tend to include the term “grilled” in the instructions, so these errors are the exception and not the rule. Also, the description of this book includes the term “barbecue” but I lay that blame on some copywriter for the publishing house and not the author of the book.

So while spending a lot of time home during the 2020 lost year and cooking at home a lot, we decided it was time to review what cookbooks were on the shelves. It was time to see if there was something we wanted to make out of these books, or if they were unjustly taking up space and energy from better books. If we couldn’t see ourselves using the books, then we determined whether or not we would want to pass these along to someone who might. This is a good book for someone starting to explore what their grill can do beyond steaks and burgers and dogs. Since I’m comfortable with that mission, this is a book for rehoming.