WHAT: "Soaked, Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill," by Elizabeth Karmel (Wiley, $19.95).

TURN THE PAGE: Karmel, the author of "Taming the Flame," writes in this book that "the reason I fell in love with outdoor cooking is that it is the best way to prepare food, bar none." And her passion shows in this book, which is filled with recipes, ideas and ways to infuse flavor into grilled foods.

WE LOVED THIS: It's well-organized with main chapters based on the book's catchy title. The "Soaked" chapter dives into flavored liquids in which to submerge foods. "Slathered" is all about what to brush or spoon on when the food is almost cooked. The "Seasoned" section features rubs, spice blends, compound butters, vinaigrettes and even pestos and tapenades.

YOU'LL WANT TO TRY: Bloodshot Mop made with Spicy Hot V8 Juice. It's used on brisket, steaks, ribs, beef, pork and chicken. Karmel writes, "Mops are a competition barbecuer's secret weapon."

ALSO WORTHY: "Cook's Country Best Grilling Recipes" by the editors of America's Test Kitchen (America's Test Kitchen, $29.95). More than 100 recipes adapted for the home griller from barbecue joints around the country.

"Techniques for Smoking" and "Techniques for Grilling," by Ardie A. Davis (Harvard Common Press, $12.95 each). These handy, spiral-bound books have interesting recipes and a variety of techniques to master for expert grilling and smoking.