There"s cooking, and then there"s cooking over fire--as in grilling and barbecuing. This is a special world and for anyone who needs proper introduction, there could be few writers better prepared as guide and host than Denis Kelly. With Grilling and Barbecuing he has pulled everything under one roof: a little history, a little anthropology, a little social criticism, and a slew of recipes. There isn"t a lot of new ground tilled between these pages--how much more basic can you get than cooking over fire? But what Miller does he does with a lifelong enthusiasm for the sizzle of hot meat and the smell of smoke on his clothes. The why of America"s fascination with grilling and barbecue is deftly covered, as well as how it"s done, and what it"s done with, both tools and ingredients. So if there"s someone you know who"s new to all this, Grilling and Barbecuing is the book. What goes on a grill is the organizing principle of the chapters: "Fish and Seafood," "Birds," "Pork," "Beef," "Lamb," "Vegetables and Fruit." You"ll find such recipes as Garlic Shrimp on the Grill with Lime Aioli, How to Grill a Whole Fish, Hawaiian Chicken with Grilled Pineapple and Papaya Salad, Cajun Pork Chops with Dirty Rice, Carne Asada Tri-Tip, Lamb Shoulder Slow-Smoked Kentucky Style, Eggplant Grilled in Oregano Smoke, Grilled Corn with Chile-Garlic Butter, and Grilled Peaches with Berry Coulis. This is the author, with Bruce Aidells of The Complete Meat Cookbook and Hot Links and Country Flavors. You won"t find a better informed author to show you the how and the why of cooking over fire than Denis Kelly. --Schuyler Ingle