Discover how easy cooking over a campfire can be 

Camping in the great outdoors doesn't mean cookouts have to be limited to hot dogs on a stick. With the help of four simple tools—a cast iron skillet, a Dutch oven, skewers, or foil—this beginner-friendly cookbook shows you how to serve up hot and delicious meals fresh off your campfire.

What sets this campfire cookbook apart:
 

• Campfire cooking basics—Learn how to build a cookout-ready campfire, which ingredients to bring along versus what to prep at home, how to best pack your cooler, and more.
• Fun and easy recipes—From juicy camp burgers to triple berry cobbler, discover exciting new twists on campfire classics and creative new dishes that are sure to please.
• Clear organization—Recipes are organized into sections for each of the four tools, making it simple to find the right recipe for the tools you have.

You won't even miss your kitchen with this easy-to-follow camp cookbook.

Food Network superstar, celebrity chef, and #1 New York Times bestselling author Guy Fieri takes it outdoors with this smart, practical, four-color cookbook filled with dozens of recipes for meals, drinks, holidays, bashes, and more.

In this rollicking cookbook, Guy Fieri shares his favorite tips, techniques, and recipes for outdoor cooking all through the year, whether you’re hosting a backyard barbeque, relaxing around the campfire, or tailgating on game day. Stuffed with original recipes, dozens of color photos, and loads of great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry and vegetables, cool salads, and fabulous desserts.

Loaded with tips on equipment, make-ahead plans, packing advice, and tons of sidebars, Guy On Fire provides all the tools you need for an outdoor feast.

American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. 
 
Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. 
 
Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?

Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill. 

The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.

With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.

The ultimate arsenal of back-to-basics recipes for the grill, featuring popular dishes that are delicious and easy-to-prepare.

This straightforward, robust grilling cookbook appeals to grill enthusiasts who want to expand their arsenal of classic grilling recipes and make the most out of their grill. From chile-rubbed rib-eye to BBQ chicken sandwiches, these are the ultimate grilling recipes that men (and women) want to cook, eat, and share with friends and family. Over 100 back-to-basics recipes that will have you not only turning out everyone’s favorite grilled recipes, like thick porterhouse steaks rubbed with Italian herbs, smoky bacon-wrapped prawns, and garlicky lamb chops, but also tackling the holy trinity of barbecue: slow-smoked brisket, tender baby back ribs, and succulent pulled pork. The easy-to-prepare recipes are organized by ingredient, from red meat, to pork and poultry to seafood and "other stuff" (vegetables, fruit, and bread). Two sections at the end of the book are devoted to side dishes such as creamy coleslaw and baked beans, and rubs, marinades, and sauces. The recipes are simple and straightforward, using a handful of ingredients that can be found at most grocery stores and grilling techniques that are attainable for the casual griller.

Full-color photography and step-by-step primers on starting a fire, setting up a grill, direct- and indirect-heat grilling, smoking, and more give even the novice griller the confidence to light up the coals with abandon. With tried-and-true recipes and a no-nonsense attitude, Grill Master may be the last book you ever need on the subject. Head outside, fire up the grill, and earn the title of Grill Master among your friends and family with this ultimate grilling companion.
 

Learn how to slow-smoke all sorts of veggies, fruits, vegan meats, and vegan cheeses in this beautifully photographed book that features 100 soul-satisfying recipes filled with flavor and spice.

At last! Now vegans and vegetarians, plus the millions of omnivores and carnivores who are eating more plant-based meals, are invited to join the authentic smoke-cooked BBQ party! Barbecue is famous, of course, as a way to cook meat—but meat is not the only thing you can cook in a smoker. Cooking low and slow over natural wood embers, the core method of genuine ’Q, infuses produce and other plant-based foods, like tofu and tempeh, with rich depths of rustic flavor that you won’t get from a stovetop skillet or steamer.

You can master these and nearly a hundred more healthy, plant-based, smoky, and vibrant recipes with Terry’s masterful and fun book as your guide. From sides and desserts to dozens of meat-free main courses, from skewers and kebabs to burgers and tacos, this is a book that takes vegan cooking—and BBQ itself!—in an incredibly exciting new direction.