Master of the Grill

The editors of America’s Test Kitchen have crafted a terrifically accessible and useful guide to grilling in all its forms that sets a new bar for its competitors on the bookshelf. Just two recipes shy of 700, the book is packed with practical advice, simple tips, and approachable recipes to ensure that grill enthusiasts are able to get the most out of their grills and ingredients with a minimum of fuss and investment. Whether readers have just bought their first grill or smoker (or are considering which one to buy) or are seasoned grillers, they’re sure to find useful tips and recipes here as well as helpful recommendations on various cuts, thawing frozen meat, the best soy sauce (Lee Kum Lee), and the best beer for brats (they like Budweiser). As for the dishes themselves, they’re all here: wings, burgers, ribs, and fajitas, presented in their classic forms as well as with various riffs: DIY smoked salmon; grilled butterflied leg of lamb; sweet and tangy Hawaiian rotisserie chicken; and hundreds more. The recipes are presented thoughtfully and often accompanied by step-by-step photos guiding readers through processes such as trimming asparagus and arranging coals. This is a fabulous addition to the ATK canon. (Apr.)