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This is one of five volumes in a series of books that celebrates the diversity of American regional cooking by exploring its flavours as they relate to grilled food. Each of the five volumes contains more than 300 recipes (including variations), and is proof of the old adage that "everything tastes better when cooked outdoors." While the focus of the books is on main courses, there are also chapters which make it possible to grill hors d'oeuvres for a cocktail party, grill ingredients for a soup or to top a salad, and grill a pizza - either a savoury one or a sweet one for dessert. This one focuses on favourite recipes in the Midwest, offering a distinct flavour of that region.