This ambitious, handsome grilling guide envisions using grilled ingredients in a wide array of dishes. Seaver, a former Washington, DC, restaurant chef who is now a fellow of the National Geographic Society and of the New England Aquarium concerned with sustainability issues, certainly tackles straightforward preparation of meat, poultry, and fish, but he’s no stick in the mud. He’s also interested in turning out a smoky gazpacho made from grilled vegetables, putting grilled catfish into a salad with black-eyed peas, or even a grilling up a tuna melt.
Hardcover. Color photographs throughout.