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The only one you'll ever need,
This review is from: Soaked, Slathered, and Seasoned: A Complete Guideto Flavoring Food for the Grill (Paperback)Elizabeth has done it again. There is a picture of this book under the word "comprehensive" in the dictionary.
She's covered every sort of seasoning for meat (and veggies) that you can imagine: from marinades and rubs, to glazes and chutneys--it's all here. I love the clear and concise recipes and her conversationally warm tone throughout. She genuinely seems to care whether or not you have fun grilling. Do you want some Latin flare for your next Cinco de Mayo cookout? How about a Polynesian glaze for your roast pig? It's IN THERE! Plus, she covers simpler classics that make the scaredy-cat cooks feel smart enough to improvise. (I will say that twice when I thought I was "improvising" I was just making one of her other recipes--cause this book has every marinade you can imagine.)
The only possible improvement I could imagine for this book is to make it more kitchen friendly. I use mine so often and it is not easy to keep it open!
If you like grilling, and want to grow your repetoire past oil/pepper/salt/teriyaki sauce--this book is indispensable, easy to follow, and it will grow with you over time. Like my Joy of Cooking and my Fannie Farmer, I consider it a classic.