The Grilling Book
Edited by Adam Rapoport

Bon Appétit is a much manlier place these days thanks to editor Adam Rapoport, a hip import from GQ Magazine who has flipped the magazine from ho-hum to hot. His first cookbook at the helm puts his sensibility on view. The Grilling Cookbook is not just utilitarian, with grilling advice from basic to advanced, it’s eye-poppingly gorgeous with big appetizing photos and an appealing layout that invites you to flip through the 380 tantalizing recipes and many tidbits of advice sprinkled throughout.

A hefty 400-plus pages, The Grilling Cookbook touts itself as the definitive guide to grilling, a ballsy claim that it does a good job of living up to. The first chapter on grill prep might get a snort of derision from grillmasters, but many cooks will appreciate a reminder on how to do things correctly.

A chapter on chicken comes next and with it plenty of tips on how to crisp up that skin and wring the most flavor out of your bird parts, whether you’re using boneless thighs or bone-in breasts. You’ll find classics here like beer can chicken and chicken under a brick, two essential approaches for any aspiring griller looking to impress his friends.

The book is full of other great touches too, like small icons on the top right corner of the pages that let you know if you’re in the chicken, burger, beef, pork, lamb, shellfish, or veggie section. They also take the time to discuss heirloom pork breeds and teach you the steps to a better burger (start with good fatty meat). This might just be the best cookbook for the season, because who doesn’t like to grill out in the summer? Whether’s it’s throwing fresh veggies on the fire or grilling a whole fish you pulled out of the water a few hours earlier, The Grilling Cookbook is a great resource for helping you turn up the heat this summer.

Bon Appétit’s Restaurant and Drinks Editor Andrew Knowlton will be on hand for a book signing Friday, June 21, 6:30-8:30 p.m. at Heirloom Book Co. 54 1/2 Broad St. (843) 469-1717

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