This is an excellent book for someone grilling with charcoal. An introduction gives detailed information on igniting, banking, and manipulating the coals, and each recipe also tells you how to lay out your coals for that specific food. But not as useful for the gas grill user (like me).
The book is divided into Appetizers, Main Courses (with sections on beef, port, lamb and veal, seafood, poultry, and pasta), Side dishes, Flavor spikes (e.g. chutneys, Catsups, Spice rubs), and Desserts and Drinks.
I have tested recipes from most sections of this book. Each recipe is well developed (including some with complicated sauces), the flavors are diverse, and I really enjoyed almost everything I tried. The instructions were detailed and clear. This would be an especially good book for someone who likes to entertain at their grill.
If I were using charcoal (instead of my old gas grill), I would buy a copy of this cookbook. We particularly enjoyed recipes with fresh figs and the salmon.