New: a food bookazine

The new "Good Housekeeping Grilling for Every Day" is a bookazine, which I think means that it's more than a magazine but less than a book. The soft cover publication, launched this week, costs $9.99. There are other bookazines on the market, but this is the first food-related one I've seen.

Here's a sample of one of the 137 recipes, all designed for a Fourth of July barbecue.

Shrimp and pineapple with basil and greens
Serves 6

3 to 4 limes
3 tablespoons olive oil
1 1/2 cups loosely packed fresh basil leaves
Salt and pepper, to taste
1 1/2 pounds large shrimp, shelled and deveined
1 pineapple (3 pounds)
12 corn tortillas
Olive oil (for sprinkling)
6 ounces mesclun or other baby greens
2 heads Belgian endive, thickly sliced

1. Prepare outdoor charcoal or gas grill for medium heat.
2. Grate enough of the limes to make 1/2 teaspoon grated rind. Juice them to get 1/4 cup juice.
3. In blender, combine the lime rind and juice, olive oil, 1/2 cup basil leaves, and a generous punch each of salt and pepper. Blend until pureed.
4. Transfer 2 tablespoons of the basil mixture to a medium bowl. Add shrimp and toss well.
5. Cut off crown and stem ends from pineapple. Stand pineapple upright and slice off rind and eyes. Cut pineapple lengthwise into 8 wedges. Cut off core from each wedge. Place pineapple wedges on hot grill rack and cook about 10 minutes or until lightly charred and tender, turning once.
6. Place shrimp in a grill basket or on a small grill rack and transfer to grill. Cook 5 to 8 minutes or until opaque throughout, turning once. Transfer shrimp to large bowl. Transfer pineapple to cutting board and cut into 1/2-inch chunks.
7. Sprinkle tortillas with oil. Grill 4 to 5 minutes or until toasted, turning over once.
8. Add greens, endive, pineapple, remaining basil, and remaining dressing to the shrimp. Toss well.
9. Place 2 tortillas on each of 6 plates; top with shrimp and pinenapple salad. Adapted from "Good Housekeeping Grilling for Every Day"