Well, not really, unless you're fresh out of charcoal. Or you're engaged in a personal crusade of literary censorship. (In which case we do not support you.) No, what you'll find below is a delectable selection of books to make this summer's outdoor culinary battles won before they're even started with a liberal dose of lighter fluid.

So if you're in charge of the grill, tip your chef's hat back to a jaunty, confident angle, turn on the mosquito zapper, and tell your hungry guests to tighten their bibs for the best backyard cooking this side of your fence.

How to Grill: The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen
480 pages of photograph-by-photograph, step-by-step grilling and barbecue secrets and techniques to head off your average backyard culinary disaster! Learn how to set up a three-tiered fire; how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. Master techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. And impress your wives, your children, your relatives, your friends and neighbors, not to mention your co-workers, with scrumptious, face-smearing recipes like "Beef Ribs with Chinese Spices," "Grilled Side of Salmon with Mustard Glaze," and "Prosciutto-Wrapped, Rosemary-Grilled Scallops." In one word: delish!

Barbecue! Bible: Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
by Steven Raichlen
This is a world-class guide to the tastiest, messiest sauces, rubs, marinades, bastes, butters, and glazes ever put to meat or vegetable. From American standbys like Kansas City and Texas-style barbecue to Indian tandoori and Korean boolkogi, Raichlen offers authentic, step-by-step recipes and delicately built flavoring processes to ensure -- no matter who's piloting the grill, novice or spatula-wielding tyrant -- that the most demanding bellies will fall back from the picnic table like beached whales suddenly realizing they're on land.

The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals
by Andrea Chesman
If you're a carnivore, don't let the title of this one throw you off from what is essentially a brilliant collection of inventive, irresistible, super-tasty recipes. Chesman serves up zesty burritos, splendid pizzas, and savory main course salads, all bound to satisfy not only meatless eaters but also nonvegetarians looking for lighter, healthier fare. Delightful side dishes like "Honey-Mustard Sweet Potatoes" and "Lemony Asparagus with Pine Nuts," tons of kabob and skewer combinations, and utterly satisfying main courses like "Black Bean-Mushroom Burgers," "Pita Pockets Stuffed with Greek-Style Grilled Vegetables," "Chili-Stuffed Zucchini," and "Ziti with Mixed Smoked Vegetables" -- all designed for easy everyday meals as well as special gatherings, and to leave you with a fuller respect for what Chesman poetically calls the "flame-kissed meal."

The Grilling Encyclopedia: An A-Z Compendium on How to Grill Almost Anything
by A. Cort Sinnes
Not only does The Grilling Encyclopedia show you how to grill just about every food you can think of -- from Abalone to Zucchini -- Sinnes also goes the extra step and offers witty, engaging anecdotes to round out his clear and easy-to-follow recipes. From steaks and burgers to corn-on-the-cob, bananas, and pizza, as well as marinades, rubs, and side dishes, nothing escapes the encyclopedic grill of the masterful Mr. Sinnes.