The paperback edition of this popular hardcover book combines two of America's passions: Grilling and Italian cooking. It features 100 traditional Italian dishes for the grill and rotisserie prepared with a minimum of fuss and all with easy-to-find ingredients. The luscious recipes include Tuscan Style Spit-Roasted Pork Loin with Rosemary, Grilled Tuna with a Fennel-Seed Coating, and Grilled Stuffed Tomatoes from Sardinia. These preparations are perennial favorites in Italy, yet some are hardly known here. Clifford Wright tackles the eternal gas-versus-charcoal debate (it doesn't matter; the reason food tastes good when grilled is because fat drips down on hot coals or lava rocks and returns it in the form of flavorful smoke), and he gives solid advice on grilling equipment and techniques. Lavishly illustrated with 4-color photographs throughout, the book is as much fun to read as it is to cook from.