Master of the Grill: Foolproof Recipes, Top-Rated Gadgets, Gear, and Ingredients plus Clever Test Kitchen Tips and Fascinating Food Science, is written by the editors at America's Test Kitchen. Get the tips and techniques for cooking with both gas and charcoal grills. Find the latest tools, and plenty of recipes for both classic and innovative dishes. Several step-by-step photos accompany the recipes. This is a compendium of information.
Franklin Barbecue: a Meat-Smoking Manifesto is written by Aaron Franklin and Jordan Mackay. Franklin is an award-winning pitmaster and owner of the Austin restaurant Franklin Barbecue. He focuses mainly on smoking a brisket; but before he does this he sets the stage by demonstrating how to build or customize your own smoker, find and cure the wood, and create the best fire for smoking.
America's Most Wanted Recipes at the Grill: Recreate Your Favorite Restaurant Meals in Your Own Backyard is written by Ron Douglas, a New York Times bestselling author of the series of cookbooks America’s Most Wanted Recipes. Preparing these main dishes and sides from such places as Applebees, Cheesecake Factory, Olive Garden, and more range from the simple to more complex.
Meathead: the Science of Great Barbecue and Grilling, is written by Meathead (Craig) Goldwyn with Greg Blonder. Goldwyn is a pitmaster and barbecue contest judge, and the creator of the barbecue website amazingribs.com. He explains the concepts, methods and equipment of barbecuing and grilling. More than 100 recipes are given, accompanied by full-color photos and line drawings.
The Essential New York Times Grilling Cookbook: More than 100 Years of Sizzling Food Writing and Recipes, is edited by Peter Kaminsky. This is a compilation of newspaper articles on barbecuing and grilling, accompanied by recipes and anecdotes. Authors include Mark Bittman, Craig Claiborne, Jacques Pepin, Mimi Sheraton, and others.