Get Grilling: Recipes, Tips, and Techniques for Terrific Food, Big Fun, for the Great Outdoors

I am happy with the book, but it took over a month to get it. It still got here in time for Father's day.

If you grill you"ll like this book. Many recipes have lemon and lime which gives the food a Caribbean flavor. Very refreshing on those warm summer evenings. Try the seafood recipes, they are great.

I just purchased Get Grilling after seeing a demonstration by the Food Network Kitchens Staff at Chef Central, and I have to say it is THE best book on grilling I have seen. As someone who was recently crushed to discover an allergy to beef, I thought my grilling days were over. They had me from the first recipe though - shrimp spring rolls with dipping sauce. The creative takes on these recipes are exciting. This isn't a book with 20 million recipes for barbecue sauce. They really took the time and developed many varied dishes and captured the whole spirit of grilling. The varied foods include fun appetizers, as well as lamb, and swordfish. By not simply concentrating on ribs and burgers, they gave me ideas on new things and new ingredients to try. The tips are easy to spot but don't get in the way of the recipe. The shopping tips and explanations of new ingredients and where to get them are helpful also. Worth the price of several other grilling books combined. A wonderful recipe book.

Get Grilling: Recipes, Tips, And Techniques For Terrific Food And Big Fun In The Great Outdoors is the collaborative work of the Food Network Kitchens staff and showcases recipes for outdoor grilling drawn from the Food Network television programming. After informative introductions into the "art of the grill", this beautifully illustrated compendium of grilling recipes ranges from Bacon-wrapped Dates with Manchego; Chicken Paillards with Herb-Tomato Salad; Fiery Flank Steak and Papaya Salad; and Lamb Brochettes with Tapenade; to Veal Chops with Endive and Lemon; Jumbo Shrimp Stuffed with Cilantro and Chiles; Sea Scallops with Zucchini Ribbons and Mint-Chive Oil; and Lobster with Tarragon Butter and Fingerling Potatoes. Of special note are the chapters devoted to recipes for salads, side dishes, sauces, rubs, sweets, and drinks. If you are intending to grill outdoors for your mealtime pleasure, then Get Grilling is the cookbook for you!

`get grilling' by the `food network kitchens' is the third written by the staff of the Food Network and while the first two were sound, this volume, with recipes which are just as good, succeeds where the others may tend to get lost. This book succeeds because it provides lots of very good staple recipes for grilling, just in time for the 2005 living outdoors season. Basically, this book is not a winner because it apes Bobby Flay in trying to come up with a lot of innovative grilling recipes. It wins because it covers all the familiar recipes that are somewhere between easy and moderately challenging for the weekend griller who doesn't even bother to crack a cookbook or turn on Emeril over the long winter months. Like the earlier books, this volume has a very nice mix of recipes from a lot of different cuisines, but all of them are more variations on familiar dishes rather than outlandish dishes with rare ingredients such as galangal and Kaffir Lime leaves. I will not do a compete count and just indicate to you that the Mediterranean, including Europe, Africa, and the Levant; China; Japan; Southeast Asia; and Neuvo Latino cuisines are all represented, along with middle America and its heavy German influence on things such as brats, wieners, sauerkraut, and cole slaw. As a non-griller, the thing I liked about this book is that it struck a very nice balance between giving the rudiments without taking up a third of the book with things some people already know and some people don't need to know. My only argument with this presentation is that they picture the `TOOLS OF THE TRADE' in four group photos and don't indicate in their discussion whether the items are cited from top to bottom, from left to right or from clockwise to counterclockwise. Tsk, Tsk. On the much more positive side of things, the authors succeed in describe grilling as a distinctively different type of cooking, similar to, but not the same as baking, broiling, or sauteeing. They also stay on a finely impartial line between the religious factions in favor of charcoal and gas grilling. In fact, they make a very useful contribution to the charcoal camp by recommending a mix of briquettes and natural hardwood charcoal. The authors also score big with their recommendation of grilling cages. I have no idea why these have not been more broadly recommended, as they seem like naturals for doing fish and vegetables. The only Food Network show on which I have ever seen them appear was on a Martha Stewart episode hosting the owner chef of a leading New York fish restaurant. I just wish the authors had included a source for ordering these little darlings. The authors cover the outdoor grilling / picnic scene with ten different types of dishes. These are: Nibbles & noshes with some traditional dishes, grilled appetizers, and veggie oddities such as jicama sticks. Little Dishes from the Grill with wings, crostini, pizzas, potato salad, kebabs, and veggie Napoleons. Note that the veggie Nap