Non-obvious grilling recipes, well organized
Customer Rating: 
Chris Schlessinger and John Willobughby were the authors of The Thrill of the Grill which was among the earliest books I encountered for "gourmet" grilling. There may have been other books, but Thrill of the Grill got me to think of cooking on the barbecue rather than just slapping a hunk of meat on the coals. _Grill It!_ follows in the same theme, this time with some inspiring photos (the sort that make you say, "Yum! Let's make that!") and with more ethnic flavor.
Most books in the grill/BBQ genre are organized by main ingredient (such as Beef) or by the stage in the meal (such as dessert). This one takes a different angle, which I think works very well: the way you cook the item. So while there are chapters for "things with wings" and "water-dwellers," there are also technique-based chapters like "on a stick" and "put a lid on it." It works for me, though I've already had to consult the index because I wasn't sure where to look for the "grilled figs with blue cheese and crispy ham" recipe I remembered seeing.
The recipes range from the relatively mundane with a special twist, such as "rosemary-grilled New York strip steak with caramelized red onion jam" and "mustard-glazed pork tenderloins with date-sage relish" to the exotic or unusual, such as "port-glazed grilled pheasant breasts" or "grilled super-fiery west Indian chicken breasts with sour orange mojo." Instructions are clear and follow-able, using ingredients generally available, and the full color photos (for at least half the recipes) make me drool.
That'd be worth five stars right there, but this book also promises grilling techniques, and I think it delivers well. (I've been grilling long enough that I have a hard time remembering what confused me about the basics.)
One thing I appreciate is "flavor footprint" for each ethnic region; for example, the section on India shows you which five spices you _must_ have for grilling with this cuisine, and gives you a few starter recipes that use them (such as "all purpose Indian masala rub" and "curry-mint paste"). A clear photo identifies each of the 12 "signature ingredients" so someone new to the cuisine can recognize them. These short sections would be handy for a newbie even without the grilling theme.
It is, incidentally, about _grilling_, and primarily with wood or charcoal rather than gas. Not that the recipes wouldn't work on a gas grill -- that's what we use -- but if you're a charcoal type, the author's instructions will be especially helpful. There are a dozen slow-cooked items, including "smoke roasted whole duck with orange, ginger, and hoisin-chile sauce" and a Texas-style slow beef brisket, but they're definitely assuming you're cooking slowly on a grill rather than (in my case) in a smoker. I haven't made any of the slow-cooked items yet (though I do have my eye on that duck recipe...) but I think they'll all work fine in my smoker, too.
Overall: This is a really good grilling book. I like it, and I trust these authors. I think you'll feel the same way.
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