The Gourmet Barbecue

B.J. Busch is Associate Librarian (Access and Information Services) at
the University of Alberta.

There are some outstanding recipes in this collection, and others that
are just plain good. The authors have focused mainly on the art of
grilling meats, fish, and poultry on a barbecue, but haven’t neglected
the accoutrements that make for a whole meal. They include recipes for
appetizers and dips, vegetables, salads, and desserts, as well as
entrées. The range of their repertoire is vast, international, and
impressive—from Mediterranean delights (such as tapenade and frog’s
legs with aioli sauce) to Aussie beef kebabs and sole romesco. Old
standbys are here, too (rumaki and guacamole), as are newish treats such
as brie mousse and shrimp with pine nuts. Each section has an
introductory page that provides helpful hints—e.g., marinade weakens
fish, so handle and cook carefully. Glossaries of terms and ingredients
are provided at the end, as well as an index that lists dishes both by
name and by genre (fish, beef, and so on). The instructions are clear
and easy to follow, and the color photographs are a welcome addition.
This delightful collection deserves a special place on the bookshelves
of outdoor cooks, or even those who stay inside and use the broiler.