This cookbook has recipes for appetizers, soups, salads, burgers, sandwiches, pasta, pizza, kabobs and desserts. There is even a recipe for grilled falafel. The chapter I've used the most is Simply Vegetables. In this chapter the author includes 4 recipes for grilled corn, recipes like Basic Grilled Artichokes, which I now make several times each spring, and a handy guide showing cooking times and preparation instructions for just about any vegetable you can grill. At the end of the book, there is a separate chapter for the marinades and dressings called for throughout the book.

Probably the most important chapter is the first one, Grilling Basics: Equipment and Techniques, because without it, I don't think I would have been able to get started. This is where I was introduced to grill racks, grill woks, and what convinced me to get a chimney to help start the charcoal (no lighter fluid needed!). The author also discusses the advantages of gas grills vs. charcoal ones.

I didn't want to make any recipes with cheese in them for this review, so I had to get creative with a couple of them. For example, I made the Pesto Stuffed Plum Tomatoes from the Wrapped and Stuffed chapter. The original recipe called for stuffing roma tomatoes with pesto sauce and cheese. One of the variations suggested bread crumbs and cheese, but I stuffed mine with pesto sauce and bread crumbs. These were wonderful and wonderfully easy. I'll make these again. Grilling take tomatoes to a whole new level.

At the same time that I made the tomatoes, I made Roasted Pepper and Zucchini Antipasto using Lemon-Garlic Marinade. This recipe was a bit complicated for one with just a few ingredients, as it called for roasting the peppers, setting aside to cool, adding the liquid from the peppers to a marinade, and only then marinating the zucchini. I built a small fire to roast the peppers ahead of everything else, but then got busy in the kitchen with the rest of the meal and let the little fire go to ash. So, I just cooked all the vegetables at once and assembled the antipasto platter afterward. I loved the marinade - it had lots of flavor. I'll probably make this again. I'll definitely make the marinade again, as I thought it would be perfect as a dressing for pasta salad.

Another night, I made Sesame-Grilled Tofu. The tofu was awesome. I only made half a recipe, but because it was a whole pound of tofu, I thought there would be some leftover. Instead we were fighting over the last piece. The Sesame Dipping Sauce that the recipe called for as an accompaniment almost didn't seem necessary, although it was good.

To go with the tofu, I made Soy-Grilled Green Bean and Mushroom Salad with the Chinese Soy-Black Bean Marinande and Dressing. This was good and easy and the perfect dish to go with the tofu. If I make this again, I would probably use the tofu marinade with the vegetables instead of the one called for in the recipe, just to keep things simple.

One evening, I set out to make Barbecued Bean Burgers Deluxe topped with cole slaw and Chunky Potato Salad, with roasted peppers, olives and tomatoes. The burgers were a failure. The burger mixture was so runny, I couldn't form patties with it. I followed the directions exactly, but I probably over-processed the onion-parsley mixture nonetheless. Luckily, I had some veggie dogs in the freezer. I had already made the cole slaw, and it was very good. My husband, not a cole slaw fan, said I could make it again anytime. The grilled potato salad was really good too and would have made a good main dish.