"The Julia Child cookbook awards"--Cover

Grilling basics: answers to frequently asked questions -- Thirst quenchers -- Warm-ups -- Blazing salads -- Grilled bread -- What's your beef? -- High on hog -- A little lamb -- Ground meat, burgers and sausages -- Bird meets grill -- Water meets fire: fish on the grill -- Hot shells: lobster, shrimp, scallops, and clams -- Vegetarian grill -- Vegetables: greens meet grill -- Rice, beans, and beyond -- Sidekicks: pickles, relishes, salsas, and slaws -- Sauces -- Rub it in -- Fire and ice: desserts

This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire

Includes glossary and index