Decrease the fat, increase the flavor, and enjoy fun, festive barbecues with this cookbook from an author who "provides food inventions galore" ( Booklist). In this creative cookbook, Barbara Grunes suggests various alternatives that keep your good health in mind while making your barbecue a meal to remember. Recipes are accompanied by nutritional breakdowns and range from appetizer to dessert, vegetarian to seafood, plus wok grilling dishes and a five-course Fourth of July feast. Learn to make:

• Smoked Pizza
• Eggplant Steaks
• Teriyaki Salmon
• Steak Kabobs
• Smoked Chicken, and much more

Barbara Grunes: Barbara Grunes has written more than fifty cookbooks. She trained with master chefs Jacques Pepin and James Beard, was co-founder of the Heartland Food Society, and served as food columnist for the Chicago Sun-Times.