Marinades: The Secrets of Great Grilling

Barnard opens this modest paperback with a chart that provides information you will want to keep by the outdoor grill. This comprehensive, nine-page table lists every food you might grill, from burgers and ribs to shrimp, corn, and tofu. It gives the cooking times, proper grill temperatures, and how to know when the food is done. (Shrimp are done when they are opaque throughout; peppers are done when their skin is blackened and the flesh is tender.) Barnard's definitions of marinade, mop, sauce, rub, and paste are helpful when you want to improvise, but why bother when you can whip up any of the 117 recipes Barnard provides. Vibrant with ethnic flavors or traditional American combinations, they offer an appealing blend of intense tastes, efficiency, and variety. In particular, look for Alehouse Steak Marinade, Herbal Balsamic Glaze, and Roasted Garlic Paste.