Griddle, Sizzle and Sear Book

Quite a good cookbook, and not just because most of it involves both meat and fire. Okay, actually that's a big part of it.

For most of the recipes, Raichlen provides a number of different cooking methods. If it's applicable, he has instructions for cooking on grill pans, Foreman type grills, smokers, rotisseries, and even fireplaces (don't think I'll be trying that anytime soon, even if I had access to a fireplace). The recipes themselves are pretty simple for the most part, and easy to follow, but with a wide variety of flavors.

So far, I've made at least a half dozen recipes from the book (only one of which was disappointing), and have the eventual intention of trying at least a third of the recipes. More if/when I get a rotisserie.