This summer topnotch chefs are moving the backyard grill, source of much of America's classic cuisine, beyond the realm of traditional burgers and hot dogs to a more global way of cooking outdoors. Three new cookbooks show how the American barbecue can embrace ingredients and influences from regions as diverse as Latin America, Asia and the Caribbean.
Douglas Rodriguez's Latin Flavors on the Grill, by the eponymous New York chef, features involved and somewhat complicated dishes, like the odd-sounding but surprisingly tasty clam-onion quesadilla. Best is the shrimp grilled on raw-sugarcane skewers, which add Latin flavor and flair to a...
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