They Wrote the Book on Barbecue

One of the best books on grilling--and one that deals particularly with the teamwork between the cook at the grill and the cook in the kitchen--is “The Thrill of the Grill: Techniques, Recipes and Down-Home Barbecue” by Chris Schlesinger and John Willoughby.

A recent finalist in the IACP international cookbook awards and the winner in the technique category of the James Beard/Seagram awards, the book features all the most important grill basics, starting with which grills and fuels to use and how to use them most effectively. The book is based on the authors’ 15 years of professional grilling.