Red, White, and 'Que

May 15, 2017

Kansas City-based grilling experts Adler and Fertig (The Gardener & The Grill) pack a wealth of information into an attractive and modestly sized cookbook. In addition to delicious recipes (e.g., burrata-stuffed squash blossoms with tapenade, planked chicken breasts with chile lime sofrito, stars and stripes grilled banana split), the authors include such useful features as technique and equipment guides, meat doneness and fish substitution charts, and a list of recommended American hardwoods. Both novices and experts will appreciate the abundant color photographs of fresh, enticing foods. VERDICT This contemporary grilling collection pays equal attention to produce and proteins. Like Barton Seaver's Where There's Smoke, it will inspire cooks to try new techniques and add grilled components to every part of a meal, including the drinks and desserts.

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