The Girls at the Grill are always looking for new books that we find as great sources of information and that are entertaining to read. If you want to buy one of our selections, click on the link and it’ll take you directly to where you can place your order. Check back often as we add new favorites…and every so often we might throw in a great CD too!

Checkout the Girls’ favorite books to cook by and to make the time fly.


the thrill The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
by Chris Schlesinger, John Willoughby (Contributor), Vincent Lee (Photographer)
This is the book that started the backyard grilling bonanza and legitimized grilling as a bona fide cooking method. Boston Chef Chris Schlesinger and Gourmet Executive editor, John Willoughby balance solid instruction with great flavors.


willinghams John Willingham’s World Champion Bar-B-Q: Over 150 Recipes and Tall Tales for Authentic, Braggin’ Rights, Real Southern Bar-B-Q and All the Fixin’s
by John Willingham
Buy this book, and then call John Willingham’s office and buy a case of his BBQ rub, WHAM (1-800-737-WHAM)! It makes everything taste great and helped him win hundreds of barbecue championships. This book is about “low and slow” cooking.


simple spectabular Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
by Jean-Georges Vongerichten, Mark Bittman
New York Times columnist Mark Bittman wrote this book with the well-known New York chef, Jean-George Vongerichten. Though, it is not a grilling book, it is one of the Girls’ favorites. We often grill our main dish and make a starter or dessert from this book. Once you master the simplest version, it’s easy to move on to the more “spectacular” variations of the recipe.


grill italian Grill Italian
by Clifford A. Wright
This small cookbook is for the grillers who have graduated from hamburgers and hotdogs and are looking to recreate authentic Italian meals using their outdoor grill. The book focuses on fresh, simple meals that highlight the natural ingredients.


bbq bible The Barbecue! Bible
by Steven Raichlen
Steven Raichlen has mastered the sport of barbecue and grilling. His recipes always work and his flavors reflect his travels on the global barbecue trail. It’s a great read and a great book to cook from.


emeril Emeril’s There’s a Chef in My Soup! Recipes for the Kid in Everyone
by Emeril Lagasse, Charles Yuen (Illustrator)
This is one of the best children’s cookbooks to come out in a long time. The very colorful book presents recipes with kid-friendly names like Gone Fishin’ Fish Sticks and focuses on food safety, preparation, and above all the fun of cooking “Even the pickiest eaters will perk their ears at these irresistible dishes from acclaimed chef and TV personality, Emeril Lagasse.”


north carolina North Carolina Barbecue: Flavored by Time
by Bob Garner
For pulled pork aficionados and culinary (barbecue) history buffs, Bob Garner tells the story of how North Carolina became the destination for pulled pork.


sara moulton Sara Moulton Cooks at Home
The Girls love Sara Moulton and not just because she’s a Barbee-Q-Babe in training, but because everything she cooks tastes great and she has her priorities straight. This very busy mom and über career gal reminds everyone to take the time to cook every night-even for one. Our favorite recipe is “Blasted Chicken” which you can do indoors in your oven or outdoors on the grill over high heat. The 200-odd recipes aren’t the best part of the book, despite the fact that they work and taste great. The best part of the book is the sweet connection that Sara makes between food and her extended family-after all isn’t that what it’s all about!


mark bittman basics Mark Bittman
Recipes we love:
Tomato, Mozzarella and Basil Salad – page 5
Herb-rubbed Grilled Swordfish, Tuna or other fish steaks – page 42
Classic Risotto – page 105 Sauteed Mushrooms with Garlic – page 126


minimalist entertains Mark Bittman The Minimalist Entertains
The Girls are crazy about Mark Bittman. We love the way he cooks and entertains. His straight—forward—it ain’t rocket science—approach to cooking is exactly what we are looking for in a cookbook or recipe! Mark writes a weekly column for the New York Times as well as occasional feature stories that make subscribing to the New York Times (or at least buying a copy on Wednesdays) a must for any self-respecting food lover.