Grilling For Dummies, 2nd Edition
Part I: Getting Ready to Show the Grill Who’s Boss.
Chapter 1: Mastering Grill-Speak.
Chapter 2: Buying the Grill of Your Dreams (and Accessories to Boot).
Chapter 3: To Build a Fire.
Part II: Adding Spice to Your Life.
Chapter 4: Peeking Inside the Grilling Guru’s Pantry.
Chapter 5: Infusing Foods with Flavor: Marinades, Oils, and Rubs.
Chapter 6: The Saucy Side of Grilling.
Part III: For the Fanatics of the Classics.
Chapter 7: Bun-Lovin’ Burgers, Sausages, and Hot Dogs.
Chapter 8: Swordplay: Grilling Kebabs and Satay.
Chapter 9: Maybe Messy, Definitely Delicious: Ribs Worth Drooling Over.
Chapter 10: Pair a Rotisserie with a Grill? Oh Yes, You Can.
Part IV: Grilling Everything Under the Sun.
Chapter 11: Beef: It’s What Grills Were Made For.
Chapter 12: Pork — The King of Barbecue.
Chapter 13: Savoring the Peppery Meat of the Middle East: Lamb.
Chapter 14: Birds of a Feather.
Chapter 15: She Grills Seafood by the Seashore.
Chapter 16: Not for Vegetarians Only: Vegetables and Side Dishes.
Chapter 17: Grill to Go: Sandwiches, Pizzas, and Other Finger Foods.
Chapter 18: Sweets Can Take the Heat, Too (And Cocktails Cool and Refresh).
Part V: The Part of Tens.
Chapter 19: The Ten Commandments of Grilling.
Chapter 20: Ten of Our Favorite Barbecue Joints.
Appendix: Metric Conversion Guide.
Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.
John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.