Gas Grill Gourmet

For outdoor cooks who prefer the ease of gas-burning grills over those using charcoal, Sinnes (The Grilling Encylopedia) presents some 225 appealing, if mostly unexceptional, recipes for every meal course. Not as driven as John Willingham (see review above), Sinnes emphasizes simplicity rather than mystique. Most recipes call for indirect cooking: heat the grill 10-15 minutes; switch off one burner; turn down the others; and cook over the non-firing burner. Apparently addressing the unsophisticated chef, Sinnes expects readers to be surprised by ingredients for Tandoori Chicken and Turkey Tonnato. He explains that Jamaican Jerked Pork Tenderloin seasoning is hard to describe, and he doesn't try, recommending a bottled jerk sauce. He relies on a few old standbys, such as Rumaki (chicken livers and water chestnuts wrapped in bacon), while another recipe for handling a 10-12-pound butterflied turkey may pose a physical challenge for some readers. Incidentally, Sinnes's Authentic Ribs cook in less than a third of the time (90 minutes) as Willingham's. Not too demanding, Sinnes removes fears that may hobble insecure gas grillers. (May)