I like the author's logical and accessible style. The book is easy to use and the chapters are arranged thematically: a general how-to is followed by starters, dips & chips, salads slaws soup (yeah, really), breads (pizzas sandwiches quesadillas), small plates, not-so-small plates, sides, grilled eggs & cheeses, and desserts.
Each of the recipes includes
an introductory description, ingredients
listed in a bullet point sidebar (US standard measures only - metric conversion table in the appendices) and step by step instructions. The nutritional
info is not provided . Many of the
recipes are photographed, and the ones which are, are photographed well
Serving suggestions are attractive and appropriate.
The recipe ingredients themselves are mostly easily sourced and will be available at well stocked grocery stores along with some ingredients being found in international/Asian markets (gochugaru (Korean ground red pepper), halloumi, miso, etc). The early pre-release review copy does not include an index or an ingredients list; presumably they will be added to the final release copy.
There are a lot of creative and appetizing recipes included here with a lot more versatility than just grilled veggies and BBQ rubs. We grilled stone fruits (peaches, plums, and apricots) with brown sugar & bourbon sauce and they disappeared instantly. This would be a great selection for folks who like to experiment and are into barbecue. The emphasis is on fresh wholesome quality ingredients and simple preparation and presentation. It's a very well presented cookbook full of good food. It should be noted that this is -not- vegan or vegetarian friendly, but the recipes -are- easily adapted to non-meat presentations.
Five stars, definitely worth a look.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.