For many of us, grilling is a relaxing and supremely satisfying way to spend time outside. If you are looking forward to the grilling season and would like to try out some new recipes or grilling techniques, these books offer plenty of both. Whether you're new to the BBQ or a seasoned grill master, each of these titles has something that's bound to inspire or enhance your enjoyment of outdoor cookery.

Master of the Grill : Foolproof Recipes, Top-rated Gadgets, Gear, & Ingredients Plus Clever Test Kitchen Tips & Fascinating Food Science
by the editors at America's Test Kitchen

This book is brand new. Given the high quality of other books we've received from America's Test Kitchen, we're betting this one will be pretty popular. Features regional specialities like Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs.

The Big-flavor Grill : No-marinade, No-hassle Recipes for Delicious Steaks, Chicken, Ribs, Chops, Vegetables, Shrimp, and Fish
by Chris Schlesinger & John Willoughby

THE book for easy, everyday grilling. The authors (Chris Schlesinger is the former owner of the East Coast Grill in Boston, John Willoughby is the former executive editor of Gourmet magazine) use a theme-and-variations approach in each of their chapters. For example, the section covering how to grill a skirt steak (which is fairly basic) is followed by really interesting recipes for various accompaniments (in this case: steak sauce-chile butter, honey-mustard ranch dressing, bacon-mushroom relish, barbecued bread salad, or smoky red onions and grilled avocados). 

The Essential New York Times Grilling Cookbook : More Than 100 Years of Sizzling Food Writing and Recipes

This is sort of a "best of" collection -- about 200 dishes from the thousands that the New York Times has published ever since it started writing about grilling in 1852. It's got lots of barbecue basics and expert tips, but nothing on grilling gear or equipment. Its main attraction is the knowledgable advice from prominent food writers and chefs (Mark Bittman, Steven Raichlen, Pierre Franey, Jacques Pépin and many more) and their anecdotes. This book represents decades' worth of great food and great writing. 

Meathead: The Science of Great Barbecue and Grilling 
by Meathead Goldwyn

The first half of this book is all about why the chemistry and physics behind why the right combination of heat, meat and smoke makes good barbecue. This knowledge, in turn, informs the backyard chef about what it takes to repeat a successful technique time after time. The author (whose business card reads "BBQ Whisperer and Hedonism Evangelist behind AmazingRibs.com" and whose nickname came about when his father called him Meathead after watching an episode of Archie Bunker) writes with more humor that you see in most books about grilling and is really fun to read.

The second half of the book contains more than 100 recipes which, contrary to what you might expect from the author's name, does include recipes for grilling vegetables. For serious and recreational outdoor cooks alike.

For more books on grilling, check out our catalog. If you're in the market to get a new grill, head on over to Consumer Reports Online and search for Grills to get their reviews and ratings.