Ironically, the women known as the BBQ Queens have forsaken their crowns in the title of their most regal barbecue cookbook yet; geared for the entertainer looking to fold the taste of the grill into their swank soirees, cookbook authors and longtime friends Adler and Fertig (BBQ Queens' Big Book of Barbecue) offer up an imaginative (and occasionally expensive) batch of recipes. Zinfandel-Glazed Baby Back Ribs, veal T-bones, Smoke-Roasted Fingerling Potatoes with Creme Fraîche and Caviar, and Persian Grilled Leg of Lamb with Tabbouleh Stuffing and Pomegranate Sauce are hardly tailgate fare; most of the lavish recipes in this book live up to the authors' assertion that their dishes are best served on white china or clear glass plates. Adler and Fertig have thought of everything, offering menus for themed events such as a dinner in Tuscany, Spanish tapas and a cozy dinner for two, complete with tips on table settings, music, drinks and other considerations. Hardcore barbecuers may find the recipes a bit precious, though even pretentious-sounding dishes like Wood Grilled Duck Breast Paillards with Raspberry-Thyme Sauce and Pecan-Smoked Goat Cheese Stuffed Peppadews are fairly simple to prepare. Those tired of the same old barbecue recipes should find some new, guest-impressing favorites here.