In New South Grilling , Robert St. John brings all the flavor and fun that made his Deep South books such a success--but this time, his recipes are accompanied by beautiful, lush, full-color photos that will have every backyard BBQ fan running to fire up the grill. New South Grilling pairs flawless technique and easy-to-follow instructions with witty, flavorful food combinations. From fun party food to luscious burgers to elegant seafood to the perfect cocktails to wash it all down, it offers everything home cooks need to dazzle friends and family all summer long. Including such luscious recipes as Grilled Oysters Rockefeller, Dr Pepper-Glazed Ham, Key Lime Grilled Shrimp with Pecan-spiked Rice, Zydeco ChickenAndouille-Stuffed Prime Rib, Ginger Soy Salmon, Grilled Peach Shortcake with Peach Ice Cream, Gold Margaritas with Cointreau, Seersucker cocktails, Not-Your-Grandmother's Mint Julep. And with Robert's own guaranteed no-stick marinades that make grilling even seafood a breeze, this incredible cookbook will transform your grilling and your everyday cooking, year-round. If he had accomplished nothing more, St. John would deserve kudos for making Hattiesburg, Mississippi, a restaurant destination. His Purple Parrot Cafe there updated southern cooking for a new generation. Grilling and its near relative, barbecue, stand at the center of the region’s cuisine. Central to St. John’s grilling, his no-stick marinades provide plenty of flavors to whatever they adorn, and they come in beef, poultry, seafood, and vegetable variations. He encourages readers to personalize these marinades with their own combinations of spices. St. John’s own grill recipes include a number of steaks opened up and filled with shellfish and vegetable stuffings. Other creations end up as hearty, spicy sandwiches. As if prime rib roast lacked some necessary enrichment, St. John dresses the elegant joint of meat with a spicy stuffing of andouille. Grilled desserts feature an unfussy, chic version of bananas Foster. --Mark Knoblauch Robert St. John has been Executive Chef/Owner of the Purple Parrot Café and Mahogany Bar in Hattiesburg and Meridian, Mississippi. He writes a syndicated food column for several newspapers, and hosts a monthly television cooking show. He lives in Hattiesburg, Mississippi. Used Book in Good Condition