The husband and wife team of Hugh Carpenter and Teri Sandison have crafted a portfolio of almost 20 cookbooks. This one, Hot Barbecue, is now a mature 21 years old. It’s grown up now, but not grown any less desirable and is certainly just as delightful.

The “hot” here comes not from barbecue heat but really from the ingredients. As a food teacher with experience in world cuisines, Hugh has always had a fascination with Southwest and Asian ingredients. His great talent is combining them. He was and remains a distinguished developer of fusion food long before most of us heard the term. Here are some examples from the book:

Swordfish with Asian Sweet and Sour Citrus Glaze [the very first recipe in the book!]

Planked Salmon with Ginger Spice Rub

Thai-High Barbecued Shrimp

Chicken Grand Marnier

Spicy Szechwan Chicken  [with soy, two hoisin sauces, vinegar, garlic, ginger and Asian chile sauce]

Chicken with Chipotle Honey Barbecue Sauce

Game Hens with Mustard-Garlic-Rosemary Marinade

Spareribs with Jerk Sauce [soy, mustard, vinegar, nutmeg, allspice, cinnamon, cilantro, thyme, garlic, ginger]

Pork Tenderloin with Blood Orange Sauce

Veal Chops with Red Wine Glaze

Balsamic Soy Rack of Lamb

There are rub and marinades and glazes galore in Hot Barbecue. Every piece of protein gets some pampering before it’s grilled to perfection. With some of these recipes, you’ll think you are in Santa Fe, or New Orleans, or midtown Manhattan or far, far away across some ocean. There’s a delight of differences in the perspectives provided in the book.

You’ll find separate chapters for seafood triumphs, pork and veal, vegetables and fruits, and of course beef and lamb. The diversity means that on one barbecue weekend, you can travel the world and absolutely avoid “barbecue boredom.” You know what I’m talking about: burgers one night, steak the next. You need some fish and some hoisin. It’s here.