You already know your way around brisket, ribs and anything else cooked low and slow. So what’s a cook book on BBQ going to teach you? It turns out if it’s written by Steven Raichlen, the master griller from Esquire, quite a bit. This meaty tome of 200 recipes will expand your grilling, smoking repertoire to global levels with sauces, rubs and marinades drawing from flavors all over the world – as far flung as India and Thailand, with a good mix of Cajun, Jamaican and the good ol’ American-barbecue-belt flavor mixed in. With full-color photos throughout to keep you drooling. Fired up yet? Then grab this book and get grilling!