Ever feel like you’re stepping out of the frying pan and into the fire when it comes to grilling? Chef and James Beard Award-winning cookbook author James Peterson has some hot tips for you.

As a summer intern at Spirit, the in-flight magazine for Southwest Airlines, I had the exciting opportunity to interview Peterson about grilling techniques, ingredients, and his new book, Done.

The book works like a reference guide alongside your favorite recipes, describing in detail how to actually cook the food itself. Want a taste? Click on the page to go to the e-flipbook link!