Barbecues

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

This is the fifteenth title in Jean Paré’s Company’s Coming
cookbook series. As a cookbook author/publisher, Paré deserves top
praise for quality and professionalism. She gets the details right, and
that makes her books a joy to use.

First, the book is spiral-bound, so it opens flat for easy use in the
kitchen. Next, the layout is clean and clear: each recipe is complete on
a page and the ingredients lists are well organized, clearly presented,
and distinct from the method. Both imperial and metric measurements are
given, with each confined to its own area on the page, not jumbled
together, as is so often the case. The recipes are printed on nonglare
paper, and there are enough full-color photos of delicious-looking
goodies to make even the most jaded cookbook reader start cooking.

From barbecued oranges for breakfast to barbecued apple pie for
dinnertime dessert, Paré makes it clear that nearly anything can be
cooked on the grill. The recipe selection covers appetizers, beef, lamb,
pork, poultry, vegetables, fish, breads, sandwiches, and desserts. To
the ribs, burgers, dogs, and steaks you’d expect, add such varied fare
as shark, muffins, chocolate cake, chicken stir-fry, and pineapple
beans. All cook quite happily on the barbecue.

The recipes are characterized by imaginative twists to old favorites
and inspired combinations of readily available ingredients. Paré’s
emphasis is on using few ingredients and simple processes in ways that
will yield great results.