500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need »

500 Barbecue Dishes is brought to you by Kansas City author and chef Paul Kirk - who is "the real deal" - a legend on the barbecue circuit and seven-time winner of the Barbecue World Championships. The book includes useful advice on basic cuts of meat, poultry, fish, veggies, a reference table for cooking times and more!

Chapters of the book include:

• Appetizers
• Seafood
• Poultry
• Pork
• Lamb
• Beef
• Vegetables
• Salads and sides
• Desserts

Library Journal

This entry in the publisher's 500 series (500 Cookies; 500 Soups ) uses a similar format to the other titles-about 100 base recipes with four to five variations for each. Kirk (aka the Baron of Barbecue), a Kansas City native, has authored other cookbooks (Smoke It ) and contributed articles to the National Barbecue News and Fine Cooking and Chile Pepper magazines. He uses his barbecuing experience well to offer a variety of recipes-there are not only recipes to please carnivores (e.g., Barbecued Short Ribs, Hot Jamaican Jerk Chicken, and Grilled Tilapia) but vegetable recipes (Spicy Grilled Eggplant and Vegetable Kabobs) and fruit recipes (Glazed Pears and Summer Fruit Packets) as well as some for sweet dishes (Texas Sheet Cake and Grilled S'Mores). While this cookbook is mainly about the recipes, there is a list of approximate cooking times in the introduction. Highly recommended for most public libraries.-Ginny Wolter, Toledo-Lucas Cty. P.L., OH