Comments: We're nuts if we only grill burgers, steaks, and ribs. So much of the rest of the world has been grilling and cooking all kinds of foods over smoke or an open fire since, well,… always. Our grills should be making use of the flavors, ingredients, and techniques that the rest of the world knows and loves.
In general, this book is an effort to introduce Americans and Canadians to the flavors the rest of the world cooks over fire. We would have preferred more actual, traditional recipes to the author's fusion creations that blend flavors from here and there, but it is a big step in the right direction.
There is a little bit of fussiness – the reference to the "odd jar of cornichons left over from the last time you served pâté," for example. To whom are the authors speaking?
There are some other issues. A prawn that is grilled for 6 minutes is not going to keep cooking on its own for 5 minutes once removed from the heat. The authors don't know anything about working with lobsters if they suggest removing the claws and "head" with a knife. Light cream is not 5% butterfat, but averages 20%.
There is a some confusion about the temperature of cold smoking, which requires specialized equipment and really takes place below 85°F. The authors' reference to keeping below 225°F, is hotter than both cold smoking and hot smoking, and is just called cooking by most people.
Finally, with regard to smoking, was there no one through the entire editorial process with the courage to tell the authors that repeating the phrase "kiss of smoke" 9,462 times in one book would absolutely drive people mad?
Still, there is tons of good information, interesting flavor combinations, and loads of new grilling recipes – almost enough for a new recipe each day for a year.