From Korean short ribs and Indian tandoori chicken to Japanese yakitori and Vietnamese Beef Salad, Asian grilled foods have become American favorites. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu—owner of Saffron restaurant, known for its Thai-style grilled chicken—brings the techniques and cuisine of Asia to American barbecues.

Asian Grilling features techniques and foods to cook over an outdoor fire, including skewers, grilled and wrapped dishes (Vegetables in Rice Paper), wrapped and grilled (Thai Quesadilla), and grilled salads and fruits, along with easy-to-put-together condiments and sauces. The recipes are accompanied by 30 full-color photos throughout. For barbecuers everywhere, Asian Grilling takes backyard cooking beyond burgers and steaks.