Thank you NetGalley and Chronicle Books for the ARC of Kelsey Barnard Clark’s inspiring cookbook “The Flavor of Fire!”

Even before becoming a full-time vegetarian, I knew there had to be more to grilling than burgers, hot dogs, and chicken drumsticks. This book answers my questions, offering grilling recipes for familiar foods like chicken, beef, pork, and fish, and for less-familiar items like elk, bison, and dove (side note, I was today years old when I learned people eat doves). As for why vegetarian me is reviewing a rather meat-heavy cookbook, I am the only vegetarian in my household (in the whole family, actually). The men in my home are all very fond of a good steak. Also, there is a recipe for grilled cauliflower “steak,” so it’s not completely wasted on me.

With tips on how best to prepare meat for grilling as well as instructions for cooking, this book is a useful guide for backyard chefs. I expected the standard ribs and chops to be featured; the whole beef roast was unexpected, but I see how it could work. The book also gives instructions on smoking meat, fish, and vegetables…and a chocolate Basque cheesecake. I was all-in at that point. My household needs this book.

Perhaps the most important ingredient when grilling is the marinade. I cook enough to know that the best way to prevent meat from drying out when cooking is to let it rest in a flavorful bath prior to cooking. Clark includes some delicious-sounding and versatile marinades as well as some brine blends and spice rubs. And everyone knows that barbecue isn’t complete without sauce to round the flavors out. Clark gives us basting sauces, green sauces, and barbecue sauces. I’m thinking grilled cauliflower steaks with truffle basting butter should be on the menu for the first cookout of the season.

There is also a section dedicated to vegetable sides with some salads and slaws that sound delicious and refreshing. (I made up a bowl of the mushroom, arugula, and everything bagel salad for work lunch and it is fantastic!) The sesame-butter bean hummus sounds great too; I would just swap in vegetable stock for the chicken broth. Clark also offers some grain- and potato-based side dishes. With this book alone you can have a full cookout with a main dish, a salad, a side, and even dessert, all you need to add are the drinks!