For those who want to get a jump on the grilling season, the CIA offers another of its scrumptiously photographed and well-organized cookbooks featuring an international array of recipes and lots of clear, concise advice.
Meats, poultry, and seafood get star attention, but the real standouts are the exotic sauces and salsas and the chapter on vegetable dishes.
The usual favorites are here - Chimichurri and Teriyaki and Jerk sauce, but for something different on your pork ribs or chops or chicken why not try Guava Barbecue Sauce or Apricot-Ancho Glaze or Meyer Lemon Salsa? Or even Pickled Grapes?
Grilled vegetables are served with an assortment of lemony sauces and the Marinated Pepper Salad with pine nuts and raisins is as delicious as it is simple. Then there's Shiitake Mushrooms with soy-sesame glaze, Radicchio Salad with shaved jicama, oranges and Hazelnut Vinaigrette and Beet Salad with walnuts, cilantro and tomatoes.
There are also chapters on grilled sides and sandwiches (Potato and Red Onion Fans, Chicken Burritos with Tomatillo Salsa), breakfast (Griddled Toast with Apricot and Lemon-Cardamom Butters, Pear Skillet Cake) and dessert (S'Mores, various skewered fruits).
All recipes include succinct advice on variations, storage and shopping as applicable and the book begins with a primer on grills, smokers and techniques. This is an all-round useful book with an emphasis on the big flavor of herbs, spices and fruits.