This "Best Of" is perfect for cooks brand-new to grilling and for outdoor chefs who want to raise their skill to a supreme-commander level. Thrill opened the door to modern grilling. Note this: It won the technique category of the coveted James Beard Foundation Book Awards, the Oscars of culinary performances. This 400-page volume covers methodology—how to lay the fire, how to put together spectacular sauces—with hip sophistication. What's really hot are the terrific exotic recipes guaranteed to wake up your taste buds—chicken rubbed with Ethiopian berbere, sake-flavored frog's legs, veal chops with pine nuts. Even better, the book includes plenty of excellent complements to the main course: cheddar biscuits, jicama salad, chowchow, even chocolate pound cake. Thrill was penned by a dynamic duo—Schlesinger won the James Beard Award for Best Chef in the Northeast (he learned to grill while surfing in the Caribbean), and Willoughby serves as executive editor of Gourmet magazine. They not only can cook, they can write with wit and humor, and this book will keep you smokin’.

From thorough independent research, we selected the The Thrill of the Grill as a 3LUXE "Best Of", to see our other two Grill Book selections visit our Grill Book Overview.

www.harpercollins.com