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by Mark Bittman (Author), Christina Holmes (Photographer)
The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series. Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Bittman's trademark simple, straightforward style.
Featuring 1,000 recipes and variations, plus Bittman's practical advice on all the grilling basics, this comprehensive cookbook is an exploration of the grill's nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts.
Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); classic low and slow "project" recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts.
You'll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises--like cooking meat loaf or from-scratch Rosemary Olive Oil Bread on the grill--to get the most out of every fire.
Master your grill with clear instructions for every occasion:
- Fundamental Techniques: From choosing a grill to mastering temperature control, Bittman's practical advice makes it easy to get started.
- Weeknight Dinners & Weekend Projects: Whip up quick Green Chile Cheeseburgers on a Tuesday, or spend a Saturday perfecting a Texas-Style Smoked Brisket.
- Vegetarian & Vegetable Options: Go beyond burgers with satisfying vegetarian mains and innovative sides, from grilled avocado to perfectly charred corn.
- Creative Grilling Ideas: Surprise your guests by grilling everything from from-scratch Rosemary Olive Oil Bread and meat loaf to pound cake for dessert.
- 1,000 Recipes & Variations: An exhaustive collection covering appetizers, seafood, poultry, and more, giving you nearly endless possibilities for your next cookout.
Author Biography
MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning How to Cook Everything series. Formerly a New York Times columnist and writer, he now devotes his time to cookbooks, teaching, and food-related advocacy.
