As many outdoor cooks know, barbecuing has its challenges. How to Barbecue & Roast on the Grill reveals keys to perfect barbecuing in succinct form. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing the most popular meat and poultry (including turkey) barbecues--recipes, tips, and information that all cooks can use. Making a distinction between grilling (cooking thin, tender foods over high heat), barbecuing (cooking tough, thick cuts over low heat), and grill-roasting (barbecuing with moderate heat), the book then explores each fundamental method in useful detail. Representative recipes cover barbecued beef brisket, pulled pork, salmon and ribs, and grill-roasted poultry, beef tenderloin, and pork loin. Also provided are gas-grill variations and formulas for rubs and sauces. Throughout, underlying techniques are explored and illustrated (preparing and slicing barbecued brisket is one), and sensible tips abound (for example, grill-roasted turkey, accompanied by salsa or chutney, makes a wonderful dish for summer entertaining). A true primer, the book is part of the Cook"s Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm