Description: They say that baseball is the all-American pastime, but in fact outdoor cooking is the hottest culinary trend in the United States today. Karen Adler publisher of Pig Out Publications, has brought us the best little series of cookbooks (hence the series title). In Barbecue, which, is essentially slow-cooking over low heat, recipes range from down-home fare like ribs, brisket, chicken, and pork shoulder, to more sophisticated dishes, like Golden Apple-Smoked Turkey Breast, Honey-Glazed Acornz Squash, Smoked Goat Cheese with Garden Tomato and Smoked Rainbow Trout with Pistachio Butter The second book in the series is Grilling which uses the simple technique of cooking quickly over high heat over charcoal or hardwood. Hickory-Flavored Pork Patties, Pacific Rim Salmon Fillets, and Stir-Grilled Shrimp with Sugar Snap Peas are just a sampling. And vegetarians should try the Grilled Eggplant with Preserved Basil and Sundried Tomatoes. Marinades offers a variety of homemade marinades, pastes, and rubs that add signature flavors before the meat is cooked. Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste are just a few. The series concludes with those essential Sauces Kansas City-Style BBQ Sauce, Texas Two-Step Sauce, Apricot-Plum Glaze, Thai Peanut Butter Dipping Sauce, and Carolina Pepper Sauce will please both domestic and exotic palates alike.

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