While we wait for winter to retreat, check out this roundup of barbecue books for the warmer days and nights ahead. This season, we’ve got weeknight grilling, a compendium of barbecue recipes, and a how-to for Korean grilling.
“Disbrowe, an Austin-based food writer (Southern Living) and James Beard Award winner, offers home cooks recipes aimed at the nightly dinner table,” per our review. “Charred bread becomes a meal topped with hummus or chicken; basic flatbread/pizza dough goes upscale in Alsatian-style tarte flambé...With her effortless approach to grilling, Disbrowe will inspire home cooks to grab a pair of tongs on any given night of the week.”
According to our review, in this “excellent guide to live-fire cooking,” The Chew cohost Symon “lays claim to ownership of Cleveland-style barbecue.”
“Chicago chef Kim’s American-Korean mash-up approach to dining is on full display in this terrific collection of simple but wildly flavorful grilled fare,” says our starred review. “This is an excellent resource for fans of Korean food as well as grillers looking to up their game.”
Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros
Chef and restaurateur Adrian Davila, whose family owns and operates Davila's BBQ in Seguin, Tex., weaves the traditions of Latin America and Texas, borrowing technique and flavor from the cattle driving vaqueros cowboys.
Fire Food: The Ultimate BBQ Cookbook
Stevenson, who also goes by the name “DJ BBQ,” found an audience as a pitmaster on Jamie Oliver’s YouTube channel Food Tube. Here, he offers up tutorials on grilling basics, and moves into less conventional recipes cooked on the grill, like Spaghetti Bolognese and Poutine.
German vegan food bloggers Horn and Mayer (Eat This! blog) attempt to “transform an American institution in this collection of more than 80 recipes for those who like to grill, but do not eat meat.” Recipes include Eggplant Gyros, and Grilled Butternut Squash Tacos.
How to Grill Everything: Simple Recipes for Great Flame-Cooked Food
Bittman takes aim at grilling in the latest from his How to Cook Everything Series. The book includes 1,000 recipes in 576 pages.
“Stone and his Cool Smoke barbecue team have won five world grand championships on the competitive barbecue circuit, and in this enjoyable first cookbook he thoroughly explains his prep, offering 16 rubs, 19 sauces, and five different ways to start a fire….Stone is an exuberant, knowledgable guide to backyard barbecuing.”