By Pam Walatka

I grilled marinated shrimp the first time I cooked for my then-future husband, and he has been hanging around ever since. “Grilling” by the Culinary Institute of America (Lebhar-Friedman Books, 2006) offers many ideas for foods to grill; I decided to try the shrimp.

It was delicious.

At the first bite, my husband said, “Ummm, good shrimp.” When he was finished, he said, “You’re going to make this again, right? I like the spiciness.” This recipe is quite spicy!

Overall, the book is well organized, authoritative, easy to follow and inspirationally photographed. Every dish looks like something good to eat. “Grilling” starts with an unbiased discussion of different types of grills, along with tools and techniques. Subsequent chapters cover meats, seafood, poultry, vegetables, sides and sandwiches, breakfast and desserts.

“Grilling” is available at Main Street Cafe & Books, 134 Main St., Los Altos.