Barbecuing, Grilling and Smoking

The California Culinary Academy again (see Ice Cream & Frozen Desserts above) provides solid, basic instruction, this time on topics close to every food-wise Californian's heart. The options in outdoor cooking are broad, and the text of each of the three wide-ranging sections begins with a review of available equipment, fuel (from mainstream briquettes to modish mesquite) and fire-starting methods. Lessons in cooking techniques are followed by relevant recipes. The grilling chapter includes a host of items from roasted red peppers and a tandoori chicken to blackened red snapper and a New England shellfish roast. Smoking covers pastrami and salmon, Chinese duck and winter vegetables, as well as the more usual hams and sausages. The barbecuing chapter offers Thai short ribs and Texas beef ribs, a Kansas City sauce with catsup, molasses and yellow mustard, and Florida sauce with horseradish and lime juice. There are menus and accompanying recipes, and a brief section on camp fire cooking. Food writer Clark manages a sausage-making company, Aidells is a professional chef, and Latimer is a food writer. Photos not seen by PW. (May)