This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.

"The Julia Child Cookbook Awards winner"--Cover.

Includes glossary and index.

Grilling basics: answers to frequently asked questions Thirst quenchers Warm-ups Blazing salads Grilled bread What's your beef? High on hog A little lamb Ground meat, burgers and sausages Bird meets grill

Water meets fire: fish on the grill Hot shells: lobster, shrimp, scallops, and clams Vegetarian grill Vegetables: greens meet grill Rice, beans, and beyond Sidekicks: pickles, relishes, salsas, and slaws Sauces Rub it in Fire and ice: desserts.