One of the interesting things about documenting most of the things that you cook is that you start to realize when you are repeating yourself. Like last night, when I made leg of lamb for 20, just like I did around this time last year. Its a good recipe, but variety is the spice of cooking, if not life itself. So I was especially happy that the mother-in-law bought me Grill It!, the latest cookbook by grill masters Chris Schlesinger and John Willoughby. I keep a beat up copy of their "The Thrill of the Grill" on my shelf in Fire Island and it is one of my favorite cookbooks ever.
Grill It! is a glossy version of this book, with pretty pictures and easier to read instructions. While not as encyclopedic, it is easy to read, and the photos (in the Penthouse style of food-porn; a little fuzzy but lots of detail) are quite good. Last night I made their grilled mushrooms with bacon and Parmesan. I can't give the recipe out exactly, but I can say that grilling mushrooms, then tossing them is a mix of crumbled bacon, grated parmesan, butter and salt is a good thing! There are a lot of grilled fish recipes, as well as traditional smoked meals such as pulled pork and leg of lamb (I am going to try their bone in smoked leg of lamb recipe in the next few weeks. Perhaps the only thing I don't like is their snobbish view of gas: get over yourselves already.
So, to your arsenal of grilling books, this is one I would definitely add. Thank you Judy!