With more than 60 recipes and 50 sizzling full-color photographs, this is the most complete barbecue resource available for busy cooks of all skill levels. Each mouth-watering creation is accompanied by menu suggestions that are sure to delight, and every recipe provides directions for completing the dish by barbecuing, smoking, broiling, or roasting, so you can choose a method appropriate for the time of year and the amount of time you have to spend. With seasoning combinations from around the world, you can create Salmon with Pineapple Glaze, Shrimp with Green Curry Rub, Chicken Breasts Caribbean seasoned with mint, ginger, and nutmeg, and Javanese Pork Tenderloin with Spicy Peanut Slather. Hot Barbecue even explains how to create complex flavors in minutes with your oven broiler, no matter what the weather's like outside. Throughout the book Carpenter offers detailed information about barbecue equipment, a wealth of cooking tips, and fail-safe methods for starting the fire and controlling the heat.

About The Authors:

Hugh Carpenter is one of America's most popular cooking teachers and writers, and his articles appear in many newspapers and magazines. In addition to the cooks he has influenced through frequent television and radio appearances, he has taught more than 50,000 students in classes at acooking schools throughout North America and at his own school in Napa Valley, California, which he runs in association with the cakebread Winery.
Teri Sandison began her art career in painting and drawing. She then studied photography at Art Center College of Design, where she specialized in food and wine photography and later was a member of the photography faculty for more than three years. She has done the photography for more than 40 cookbooks from leading publishers, and has clients who come from across the United States to her St. Helena photography studio.

Teri and Hugh live in the Napa Valley community of Oakville.