In a Flash: Fast and Fabulous Barbecue Meals from the Fire Chef

Patricia A. Myers is a historian at the Historic Sites and Archives
Service, Alberta Community Development, and the author of Sky Riders: An
Illustrated History of Aviation in Alberta, 1906–1945.

David Veljacic is both a firefighter and a bestselling author. His first
cookbook, The Fire Chef (1999), found a fast following. In this book, he
returns to barbecuing, promising menu suggestions that can be ready in a
hurry.

In a Flash has much to recommend it. There’s one recipe per page, so
there’s no awkward flipping back and forth with mucky fingers.
Veljacic starts out with sauces and marinades. Each type of meat gets a
separate chapter, and he includes ideas for starters, vegetables,
salads, and desserts. One nice touch is a section on salsas (e.g., Red
Pepper Salsa with Green Olives, Cucumber Salsa with Raspberry Vinegar),
a condiment that goes particularly well with the smoky sweetness of
grilled food. He notes that many of the side dishes can be prepared
ahead, leaving you free to enjoy the outside atmosphere with your guests
as you grill the entrée. Lemon Lamb Kebobs, Tequila Steaks with
Cilantro, and Halibut Steaks Montenegro Style (with brandy, molasses,
cumin, coriander, and cayenne) are just three of the many easy and
appealing entrée recipes he includes.

Veljacic clearly believes there is relatively little distance between a
platter of mediocre barbecue and one of yummy food, and he wants to help
backyard cooks get there. He has suggestions on how to stock your pantry
for the barbecue season, even including the particular brands of
products he prefers. There’s a barbecue primer for the novice, and
lots of helpful information on technique, cut selection, and produce.
The author’s use of herbs and spices shows just how easy it is to
prepare more interesting barbecued fare.

In a Flash would be a good, compact addition to any recipe bookshelf.