This is a unique collection of the very best barbecue and grilling recipes to have been featured in the New York Times. It features vegetarian and meat recipes from renowned chefs. It includes expert tips and advice. Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes - and this unique collection gathers the very best. These essential pieces are worth savouring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone.

Foreword by: Mark Bittman