Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection

Despite the title being as unfortunate as his last (The South’s Best Butts), Moore thankfully keeps the puns to a minimum in this hearty collection of 125 “killer” recipes. The book is divided into three parts: The first is a short and basic overview of the art of cooking with fire, and covers various types of grills, charcoal, and accessories. Moore hits the road in part two, visiting a dozen grillmasters, primarily in the South, and profiling their eateries and supplying recipes for their specialties. The results are surprisingly and delightfully multicultural; there is octopus souvlaki from the Greek eatery Greko in East Nashville; Southeast Asia–inspired cajun-grilled pig tails from Marjie’s Grill in New Orleans; and an Israeli chicken shishlik with green garbanzo masabacha and gribenes from Zahav in Philadelphia. The third part contains Moore’s own recipes—eight different salads including a grilled Caesar in which both croutons and lettuce are charred; bayou pizza that’s topped with andouille and smoked gouda; and, for dessert, grilled-doughnut ice cream sandwiches bring fire to icing. In the debate between charcoal and gas cooking, Moore leans toward the former, offering in-depth directives for venting and lighting coal in each recipe. Variety is the spice of this lively and flavorful harbinger of spring. [em](Apr.) [/em]