ON THE ROAD WITH THE COOKING LADIES: LET'S GET GRILLING (Whitecap Books, 2017, 240 pages, ISBN 978-1-77050-297-0 $29.95 CAD softbound) is by Phyllis Hinz and Lamont Mackay, both former caterers, restaurateurs, consultants, and food writers. Now they are two RV-travel companions going through North America and gathering great grilling recipes – there are over 100 of them here, ranging from Philly cheesecakes to smoked Memphis-style dry ribs (see more below). It's part travel book too, with travel stories and photos (but not as many as some books have). It's not arranged by region but by food ingredient or plate: snacks, starters, sandwiches and burgers, pizza, pork, beef, poultry, seafood, lamb & game, veggies, and fruit and dessert. Plus a chapter on condiments. Still, I am not sure I'd like smoked bologna; I had enough of it while still a child. Preparations have their ingredients listed in both metric and avoirdupois measurements.
Audience and level of use: travelers, grill cooks, home cooks.
Some interesting or unusual recipes/facts: bacon-infused Malpeque oysters, paprika catfish, sesame-crusted scallops, teriyaki salmon tails, reverse-seared New York strip, smoked pork steaks, smokey squash bisque, mini-parsnip pancakes, smoked venison roast.
The downside to this book: physically, the book is very tall and heavy, and I find this awkward in the kitchen – and this is why I usually make photocopies of the recipes to try.
The upside to this book: great, fresh travel book as well as a source of North American grills.
Quality/Price Rating: 91
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