HOW TO GRILL
By Steven Raichlen

'How to Grill' is the only cookbook that 95% of Australian backyard barbequers will ever need. If you own a typical gas trolley barby or a charcoal kettle, then this book will take you from learning to test steak for doneness with your finger through to making turkey pastrami and crème brulee.

And there's even a lot of useful info in 'How to Grill' for the 5% of us who are into slow smoking. While the beef brisket or pork butt is sitting in the smoker, the gas barby or kettle can be used to prepare some remarkable side dishes like grilled lettuce or entrees such as oysters with wasabi whipped cream.

Probably even more so than his other books, 'How to Grill' shows why Steven is the world's most successful barbeque writer (five of his books are in Amazon's top 10 list). Following recipes in this book is like having a very experienced barbequeologist standing right next to you - both in the kitchen and in front of the barby - guiding your every move and telling you what should be done next.

Although Steve's writing style is lively, often humorous and very easy to understand the thing that sets him apart is the endless research he carries out and his amazing attention to detail.

Just about every conceivable barbecue question is answered in this giant 500 page instruction book. The recipes feature 'Tips' which show easier ways to follow a technique or warn about potential pitfalls. 'The Method' tells readers how to set up their barbeques while 'Cooking Time' and 'Advance Preparation' give a guideline as to how long the entire process is likely to take.

'You'll Need' alerts you to a non- food item you may not already have such as butcher's string or bamboo skewers. The actual techniques are documented photo by photo and 'Variation' and 'Also Good For' inform about other interesting ways to use the basic recipe and technique.

The world's best barbeque book? I think it has a legitimate claim to the title but even those who disagree would have to admit that it is certainly the world's most relevant cookbook for the vast majority of 'real' barbequers.

ORIGIN: United States
FIRST PUBLISHED: 2001
VERDICT: If you could have just one barbecue book - this would have to be it.