Two award-winning experts on outdoor cooking present three hundred recipes for all-American standbys and regional favorites hot off the grill, along with their own recommended technique and a helping of grilling lore and color illustrations. 75,000 first printing. IP. People have been grilling over open flames as long as there have been flames. But let's face it, roast mastodon doesn't sound half as good as Sage Rubbed Veal Chops with Jerky Sauce. Tastes have changed, and we have gotten a little better at grilling. Specifically, Americans have gotten better--since, after all, grilling is the quintessential American culinary art. Don't believe it? Try finding an order of grilled Mescal Magic Baby Back Ribs next time you're in Paris. Cheryl Alters Jamison and Bill Jamison know this. It is the premise of their book Born To Grill . Make no mistake about it, this is a cookbook with attitude, and it practically swaggers when you read it. The title screams to be tattooed on a bicep underneath a little Weber kettle. The Jamisons show they are onto a good thing and argue for a back-to-basics, high-heat, open-air, open-flame approach. Serious meat needs serious heat, and grilling is the only surefire approach. Once the book gets your attention, a few things are revealed. Grilling makes sense. It is simple, economical, and best of all, it tastes good. Grilling is not just about huge slabs of meat. Pizza, shellfish, vegetables, and even pasta have a place on the grill. And grilling is fun. Playing with fire under an open sky wins hands down over a broiler in the kitchen. The Jamisons are no strangers to American regional cooking. Their earlier books include Sublime Smoke , Texas Home Cooking , and two James Beard Book award winners, The Border Cookbook and Smoke and Spice . They write with conviction and the kind of authority that convinces you that you are lucky--lucky enough to be born to grill. --Mark O. Howerton Here are three new titles to mark the arrival of prime grilling season. Bonanno, an 18-year veteran of the New York City Fire Department, is also the author of the best-selling The Healthy Firehouse Cookbook (Hearst, 1995). This time he offers recipes?both his own and from firefighters around the country?for healthy grilled entrees, along with (sometimes) more indulgent side dishes and desserts. The recipes are simple and the instructions clearly written. Recommended for collections where the first book was popular. Chesman has written half a dozen or so other cookbooks, not necessarily vegetarian, including Salad Suppers (LJ 6/15/97). Although she lives in Vermont, she grills even in the dead of winter, and she offers lots of recipes for Fire-Up Flatbreads and Pizzas, Kabobs and Other Compelling Combinations, Grilled Desserts, and more. Chesman has an engaging style, and she offers lots of handy tips with her appealing recipes; recommended for most collections. [BOMC Good Cook selection.] The Jamisons are authorities on "real" barbecue, with two titles on the subject (Smoke & Spice, LJ 4/15/94, and Sublime Smoke, LJ 5/15/96). Now they've moved on to "the open flame," with 300 recipes for all sorts of grilled goodies, from Happy-Hour Skewers and Spreads to Hot Burgers and Haute Dogs (they're fond of cutesy recipe names and cornball humor) to S'mores and More. They include many regional favorites and specialties, as well as grilling history, folklore, and other interesting tidbits, and their recipes are mouthwatering. Recommended for most collections. [BOMC Good Cook selection.] Copyright 1998 Reed Business Information, Inc. Born to Grill is truly useful. Very straightforward, lustily seasoned. -- Times Meticulous attention to detail makes this a superior resource for the serious and competitive summer cook. -- Booklist One of the most comprehensive of the spring crop of grilling books, Born to Grill is filled with all-American classics, both down-home rustic and gourmet. -- Fancy Food The Bible of the grill. This could very well be the perfect summer cookbook. -- Forbes FYI Eminent authorities on American regional cooking, Cheryl Alters Jamison and Bill Jamison have written Smoke & Spice and The Border Cookbook, both winners of James Beard Book Awards, Sublime Smoke, Texas Home Cooking, and The Rancho de Chimay Cookbook. They live in Santa Fe. As well, the Jamisons are the national spokespeople for the American Pork Council. Pale Ale Porterhouse A bone-in cut from the back of the steer, combining meat from the top loin and the tenderloin, the porterhouse gained its repute in beery cheer. Eighteenth-century porters in Londons Covent Garden market drank ale in taverns that came to be known, in England and America, as porterhouses. A New York pub owner popularized the steak in the United States during the War of 1812 and gave it a name by association with his porterhouse business. This recipe toasts that legacy with a bit of the brew, added after grilling for a complementary tang. Serves