Any pit master will happily point out the Mason-Dixon line of outdoor cooking: barbecue is a long, slow process in which large pieces of meat cook over low heat, while grilling is a short process in which smaller items cook over high heat. Thompson (The Big Book of Fish and Shellfish
) takes an egalitarian approach in this mouthwatering collection of 350 recipes, employing both techniques with winning results. Thompson traveled the country, acquiring recipes (and 20 pounds) from backyard barbecue aficionados, professional cooks and everyone in between. The result includes all the old favorites—Beer Can Chicken, brisket and a bevy of rib variations, but spins off in a number of enticing directions, including complex, adventurous recipes (like the exotic Grilled Octopus Salad) and simplicity-itself crowd-pleasers (like Simple Seasoned Pork Chops, with just three ingredients). Anyone with a soft spot for smoky flavor will have a hard time saying no to new classics like Double-Stuffed Barbecue Potatoes, Grilled Oysters Rockefeller and Grilled Figs with Country Ham (stuffed with blue cheese and mascarpone, quickly grilled, then glazed with a balsamic reduction). The barbecue and grilling shelf of most bookstores is already overburdened with choices, but Thompson's rich and varied collection—virtually all of which falls within the capabilities of most cooks—belongs on the short list of anyone serious about outdoor cooking. (Apr.)
