The Barbecue Bible. 10th Anniversary Edition

& Garlicky Pork Chops, or finger-licking Memphis-Style Ribs.

Chapter 8: A Little Lamb
So many of the world’s barbecuers love to grill lamb that it’s no wonder the selection of dishes is outstanding. Try Cape Town Lamb from South Aftrica, “Onion Water” Lamb Chops from Afghanistan, and The Real Turkish Shish Kebab from Turkey (of course!)

Chapter 9: Ground Meat, Burgers & Sausages
The U.S. might have the best burgers, but wait till you taste the ground meat concoctions the rest of the world has to offer—Indonesian Flying Fox Satés, Oasis Kebabs from the Middle East, The Original Karim’s Seekh Kebab from India—proving that the appeal of flavorful ground meat is universal.

Chapter 10: Bird Meets Grill
The world loves a great grilled chicken, and here are some recipes to help you achieve greatness: Chicken Satés Served in Lettuce Leaves, Sea Captain’s Chicken Tikka, and Bahamian Grilled Chicken, to name a few.  But don’t overlook other birds that cook up deliciously on the grill, as well—check out the recipes for quail, duck and turkey.

Chapter 11: Water Meets Fire: Fish on the Grill
Fresh fish, perfectly grilled, is spectacularly succulent. Don’t miss Whole Grilled Snapper with South African Spices, Grilled Sea Bass with Fresh Artichoke Salad, Grilled Salmon Kiev, and Grilled Sole with Catalan Fruits & Nuts.

Chapter 12: Hot Shells: Lobster, Shrimp, Scallops, and Clams
Grilled Spiny Lobster with Basil Butter, Scallop Kebabs with Pancetta, Lemon, and Basil, Oysters with Horseradish Cream, and enough shrimp recipes to keep the barbie fired up for weeks. Here is shellfish at its best!

Chapter 13: Vegetarian Grill
No longer only just for meat-eaters, now you can serve up a complete range of vegetarian dishes at a barbecue, including The Original Grilled Pizza, exotic Tabdoori Peppers, a lush Provençal Dagwood, and steak-like Grilled Portobello Mushroom Sandwiches with Basil Aioli. 

Chapter 14: Vegetables: Greens Meet Grill
There is probably no better way to heighten the natural flavor of a vegetable than by grilling. Proof is no farther away than Georgian Vegetable Kebabs, Catalan Grilled Artichokes, Argentinean Grilled Eggplant, Chorizo Grilled Mushrooms, and wonderfully warming Grilled Sweet Potatoes with Sesame Dipping Sauce.

Chapter 15: Rice, Beans, and Beyond
Most of the world’s great grilled dishes are accompanied by flavorfully prepared grains and beans. Dig into Persian-Style Steamed Rice and Quick and Smoky Baked Beans. And for something less expected, how about a Yorkshire Pudding on the Grill?

Chapter 16: Sidekicks: Pickles, Relishes, Salsas, and Slaws
Bring on the condiments—those savory, fiery, sweet, and utterly satisfying go-withs that dress up any barbecue. Central Asian Pickles, Onion Relish with Pomegranate Molasses, Pineapple Chutney, “Dog’s Snout” Salsa, and Tomato Peanut Sambal will add pizzazz to even the simplest grilled chicken, steak, or fish.

Chapter 17: Sauces
All great pit masters are judged on their barbecue sauces and you’ll match the best of them with this far-reaching collection. From a sweet-sour Basic Barbeque Sauce to a contemporary Ginger-Plum Barbecue Sauce to a mouth-scorching Portuguese Piri-Piri, there are plenty to match any grilled dish.

Chapter 18: Rub It In
Memphis Rub and Indian Roasted Spice Powder; Mexican Smoked Chile Marinade and Teriyaki Marinade; Roquefort Butter, Ketjap Butter, and Bourbon Butter Basting Sauce. A full selection of rubs, marinades, butters, and bastes add zip to even the simplest fare.

Chapter 19: Fire and Ice: Desserts
No great barbecue is complete without a great dessert. Whether you end with a final flourish on the grill or with a luscious frozen dessert, you won’t go wrong. Don’t forget to leave room for Fire-Roasted Apples, Balinese Grilled Bananas in Coconut Milk Caramel, Persian Lemon and Rose Water “Sundae” with Sour Cherry Syrup, and Coconut Ice Cream.