Among this book's unique features:

• Sound advice on which grills and fuels to use, how to lay your fire, and how to know just when the fire is at the right temperature.
  
• Descriptions of the few cooking tools you need for carefree grilling, with instructions on how to use them.
  
• A chapter elucidating the fine art of grilling, with tips on how to get the best, most flavorful results.
  
• A chapter of innovative, full-flavored grill appetizers, eminently suitable for combining into a full meal.
  
• A one-of-a-kind section on the art of barbecuing (smoke cooking), including all-new information on regional variations, barbecue terminology, and a guide to the colorful rhetoric that is an indispensable part of this cooking style.
  
• An original chapter called "Sambals, Blatjangs, and Salsas," or the "sauces" of grilled foods, easily put together with raw ingredients.
  
• Recipes for exotic beverages that are just the thing to wash down a spicy meal.
  
• Simple down-home desserts, perfect after grilled foods.
  
• 32 pages of four-color photographs of the recipes in the book.
  
• A pantry section that provides you with techniques for creating recipe ingredients such as braised garlic and roasted peppers; tells you what prepared ingredients you should have on hand; and describes the variety of chile peppers and exotic fruits and vegetables used in the book.