To purchase Taming the Flame, simply click the image of the book above. Taming the Flame is also available at most retail book stores.

Book Review from Library Journal April 2005

Karmel is another barbecue queen, a former spokesperson for Weber grills who's well known on the circuit (she's a member of a team called Swine and Dine, and she's frequently a judge at barbecue competitions). Her big book is packed with information and mouth-watering recipes. A thorough introductory section offers invaluable tips and techniques for all types of grilling and barbecuing, and each recipe chapter opens with a primer on the basic ingredient and a handy chart on cooking times and recommended grilling methods. Karmel refers to her "culinary schizophrenia"-the result of her "love [for both] down-home Southern cooking and traditional French cuisines"-but inspiration for her recipes comes from all over the world: Lamb Tenderloin with Hazelnut Butter, Gingered Tuna with Wasabi Dipping Sauce, and Smoked Oysters with Fresh Cranberry Horseradish Relish. Useful as both a reference and a source of delectable recipes, Karmel's book is highly recommended.

Publisher’s Weekly Review

”Karmel brings a feminine flair to a masculine domain with this A-to-Z roadmap to grill-based cuisine—from fast, high-heat methods to slower roasts and barbecue that rely on an indirect flame. And she's at her best with natural variations on grilling, from simple Chicken Paillard to ambitious Hug-Your-Momma Braised Short Ribs. Karmel has never met a dish she can't make on the grill. This is a welcome guide for members of either sex.”

Photos by Christopher Hirsheimer. (May) (Publishers Weekly, April 11, 2005