It’s summer, and that means it’s grilling time.

In Maine, it’s a short season. Food writer, chef and James Beard award nominee Jamie Purviance helps you make the best of it with his new cookbook, “Weber’s Time To Grill: Get In. Get Out. Get Grilling” by (Oxmoor House, $24.95). Purviance supposedly cooks almost every day on at least one of his nine – yes, nine – grills, so it’s a fairly safe bet that he’s got some good advice.

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Purviance takes the same basic ingredients and offers different preparations, depending on how much time you have. On the left side of the page are the recipes with short prep times of about 15 minutes. On the right side you’ll find more adventurous options. One shorter recipe, for example, shows you how to make Swordfish and Tomato Kabobs. Look across the page and you’ll find a recipe for Swordfish Steak with Sicilian Salsa. On the left, Filet Mignon Steaks with Brown Butter Sauce; on the right, Whole Tenderloin with Bearnaise and Asparagus.

Purviance includes lots of recipes for rubs, marinades, sauces and dressings as well.

The book comes with access to grocery lists for each recipe on a timetogrill.mobi site.