If anyone can claim to have written the book on grilling, it is Steven Raichlin, praised by LATimes as "the Julia Child of barbecue." Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes, accompanied by tips on buying, using, and maintaining your grill. Even novices can learn to prepare reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks. Here too are Raichlin's tips on how to spit-roast beer-brined cauliflower, blowtorch a rosemary veal chop, grill peppery chicken under a salt brick, and make herb-crusted salmon steaks on a shovel.