The Canadian Barbecue Cookbook.

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

Technically speaking, this should be called the “Canadian Barbecue and Grilling Cookbook” because both techniques (and others) are featured in this volume. But as Smoliak notes in his introduction, most Canadians consider anything cooked outdoors to be “barbecued” whether they are slow-cooked under a lid or grilled over an open flame. Okay, when it comes to eating, semantics should always give way to good food. Many of the recipes have an Asian, Tex-Mex, or Mediterranean influence. With our immigration patterns, what can be more Canadian than that?

You will also find many traditional “barbecue” favourites served up with a new twist. Instead of serving pork chops plain, Smoliak’s brines them in beer. Sirloin steak is served with a warm shiitake mushroom salad. Instead of the same old burgers, Smoliak suggests you add a homemade Argentinean Chimicurri accent. If you are looking for something on the wild side, he has Elk Tenderloin with Wild Blueberry Sauce and Bison Rib-Eye with Mango Chutney Peppercorn sauce. Finally, on the international scene, there are recipes like Tandoori Chicken Skewers, Vietnamese Pork (the Canadian Way), Cajun Crusted Chicken Quesadillas with Roasted Apples and Cheese, and Moroccan Lamb Chops.

Because the recipes are clearly written in plain language, most of these recipes can be mastered by intermediate and even novice cooks. Smoliak also briefly explains basic barbecue sanitation, since outdoor cooking can result in bacteria and food contamination.

Like most Lone Pine books, large beautiful photographs accompany every recipe. An index is included in the back for easy reference. The book fits easily in the hand and is constructed of heavy-duty paper, which means it will survive longer in a kitchen environment. It could have been improved, however, by a spiral binding to allow it to lie flat to allow easier reading by a busy cook. That one small flaw aside, this is a great little book with lots of fresh ideas and good advice for cooks of all skill levels.