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Italian Grilling
by Mario Batali
Ecco
ISBN 0-06-145097-6
Published April 2008 - Hardcover - 246 pages - $29.95

Come summertime, many of us will be cooking outdoors, and this book will really come in handy.  Of course many grill indoors too.  Chef/restaurateur Mario Batali offers sound advice about grills and the art of grilling, whether you use gas or charcoal.  Grilling is a social way of preparing food, especially if you're having a gang over.  In this gloriously inspiring cookbook, Batali covers Antipasti; Pizza and Flatbreads; Fish and Shellfish; Poultry; Meat, and Vegetables.  One doesn't have to only grill meat anymore, as there are hundreds of other foods which cook well on a grill.  Be adventuresome and try vegetables and create your own signature grilled dish.  In this book, these recipes looked inviting: Asparagus Wrapped in Pancetta with Citronette; Grilled Vegetable Salad Capri-Style (this looks absolutely scrumptuous); Tuscan-Style Crostini with Chicken Livers (ditto); Warm Shrimp Salad with Green Beans and Chilies; Grilled Whole Branzino with Salsa Verde; Chicken Thighs with Snap Peas and Agliata (yummy); Butterflied Leg of Lamb with Garlic, Rosemary, and Mint; Thousand-Ridges Japanese Eggplant, and Thick-Sliced Onions with Lemon and Thyme.  I liked that after each recipe we have thoughts or alternatives - interesting and a useful addition.  These recipes are not stricly Italian ones.  Anyone new to grilling, or anyone wanting some very useful hints and tips of the types of grills out there, really should read Grilling Basics.  For those who need assistance with choosing wines, do read David Lynch's humorous yet appropriate wine advice at the beginning of the book.
Visit Mario Batali's website.
Illustrated.  No nutritional guides.
Conclusion - A superbly uncomplicated-yet-delicious variety of grilled dishes.