PDF Ebook Weber's Big Book of Grilling, by Jamie Purviance
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Weber's Big Book of Grilling, by Jamie Purviance
PDF Ebook Weber's Big Book of Grilling, by Jamie Purviance
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Amazon.com Review
Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company along with a crash course on choosing a grill, featuring a breakdown of grilling with charcoal versus gas and a quiz to help you determine which grill is best for your cooking needs. Each recipe features the requisite cooking method (direct or indirect heat) and temperature level with techniques that leave plenty of room for individual improvisation. James Beard Award-winning photographer Tim Turner returns with artfully styled color photos of hot-off-the-grill dishes that will make you want to stop reading and start grilling. Search for a favorite recipe or browse through individual chapters and benefit from Weber's grilling history with helpful guides and sidebars about cuts of meats, cooking methods, tips, glossaries, and illustrated instructions. Every barbecue lover has their favorite bottled sauce or over-the-counter rub, but "Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy Cola Barbecue Sauce to an overachieving Type-A Rub) from scratch using common pantry staples. "Starters" includes a helpful chart to match up appetizers with entrées along with a recipe for Chinese Chicken Noodle Soup (yes, on the grill--the Asian marinade for the chicken becomes the base for soup). Meat is covered in chapters on beef, pork, lamb, game, poultry, and fish and seafood. Beer-Bathed Brisket gets a little help from a pint of Guinness while a half-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chart along with sections on grilling for vegetarians and quick and easy meat substitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and Grilled Garlic Bread while "Desserts" wraps everything up with the basics on grilling fruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches with Raspberry Sauce and Lemon Cream) and several different takes on campfire favorite, s'mores. Without a doubt, Weber's Big Book of Grilling will get you through the outdoor cooking season, but it will also inspire you to fire up your grill (rain or shine) all year long. --Brad Thomas Parsons
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From Publishers Weekly
This book is clearly designed to sell more grills. While Purviance (Weber's Art of the Grill), food editor of Appellation magazine, and McRae, Weber's in-house poet, offer many a delightful starter, entr‚e and dessert, the corporate affiliation of this book remains pervasive, like an unsavory aftertaste. Perhaps it's the way the authors unconvincingly strive to be homey, assuring us, for instance, that ketchup as they know it is always spelled with a "K." Or that many anecdotes revolve around a Weber success story, like the time a prime rib dinner helped the company clinch a large distribution contract with Sears. But tackiness aside, the book cannot be faulted for a lack of variety from beef recipes (Stuffed Herbed Tenderloin filled with a paste of rosemary, thyme, sage and mustard, Peanut-Curry Flank Steak) to turkey (Jalape¤o-Peach Turkey Breast, Firehouse Turkey seasoned with cayenne) to seafood (Tequila Shrimp, Gingered Mussels, Parmesan Breaded Scallops). The book is well stocked with helpful charts, glossaries and lists the dessert chapter includes 11 variations of S'mores. Unhappily, though, while Tim Turner's luscious photographs occupy many a full- and double-page spreads, the recipes are crammed two to a page in small type, making this book hard to use on the fly, or in the yard. (June)Forecast: With a foreword by Today Show weatherman Al Roker (who contributes his own rub recipe to the book), lush cover images and strong brand recognition, this book should sell well, but the promotional bonhomie will turn off purists.Copyright 2001 Cahners Business Information, Inc.
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Product details
Series: Weber's
Paperback: 416 pages
Publisher: Chronicle Books; Fifth Printing edition (May 2001)
Language: English
ISBN-10: 0811831973
ISBN-13: 978-0811831970
Product Dimensions:
9.1 x 1 x 11 inches
Shipping Weight: 3.8 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
268 customer reviews
Amazon Best Sellers Rank:
#62,327 in Books (See Top 100 in Books)
This is the best grilling book on the market. I bought it when our son gave us a gas grill in 2006. I just bought a copy for his birthday. Unfortunately, it is out of print, so I bought a second-hand copy. Everything you need to know about grilling (charcoal or gas) is in this book. Beautiful illustrations for many of the recipes. Before you shop for dinner, read the book. I've made grilled vegetables, chicken, and peaches for dinner. Learn to cook properly on the right heat setting. I hope Weber brings back this particular book without any changes. It's perfect.
After years of buying cheapie gas grills only to replace them a couple of years later, I finally splurged on a Weber Spirit 3 burner and couldn't be happier. Read other people's reviews on that grill.Now that I had a killer grill, I wanted a good book of recipes to help me take full advantage of it. After checking reviews of Weber grilling books, I settled on this one and so far I really love it. It has a lot of information about types of meat,poultry and fish in general in addition to the actual recipes. Great photography gets the saliva flowing even before food hits the grill. As I type this, I have two racks of ribs grilling and smoking using one of the recipes from this book.The only thing that keeps me from giving the book an unreserved 5 stars is the terrible index. In many instances you need to find the actual recipe name in order to find it in the index. So for example, you can't look up "steak" and find sub listings. You can't even be more specific and look for "rib-eye steak". I usually just go to the section of the book dealing with the type of meat I have and thumb through it to find a recipe. I've made a half dozen recipes from The Big Book so far, and each has turned out perfectly and been a big hit.
This awesome book is HUGE--9"x 11"x 7/8" thick! Printed on quality paper, it has 416 pages of information, nice recipes, and beautiful full color photos. Not every recipe has a photo, but there are quite a few. This is not just a general cookbook. It appears to be all (or almost all) grilling recipes, PLUS tons of grilling-related information.The beginning pages include the history of grilling, how to choose a grill, grilling tool info, safety in grilling, mastering fire for both direct cooking and indirect cooking, how much charcoal to use, gas grilling, the flavors when using various types of wood, which beers go with which foods, making margaritas, ice tea, and lemonade.Then we begin the recipes! There is a section for sauces, marinades and rubs (recipes and how to use them). Sections follow for different types of meat, seafood, poultry, etc. There is a segment on how to prepare and cook lamb, game (goose, duck), how to truss (tie up) a chicken, and how to neatly cut up a chicken (I did not say "hack"). The fish and seafood section includes how to fillet and grill halibut, shrimp, scallops, mussels, clams, oysters, salmon, a whole trout and others. Recipes like "Lobster Tails with Champagne Vanilla Sauce" make me want to cook right now.There is a segment on vegetable grilling and what to put in salads, with an explanation of the types of greens, reds and whites and a segment on the types of vinegars and oils. The section on grilled desserts includes a recipe for Grilled Pears with Pound Cake and Caramel Sauce, followed by (grilled) Peaches with Raspberry Sauce and Lemon Cream. OMG! If this stuff is even half as good as it sounds. . .If all that doesn't blow you away, at the end of the book, there is an appendix, weights and measures, meat cuts (beef/pork/lamb), grilling guide/chart by type-cut-weight and time for meats, seafood, fruits, vegetables, a 3-page segment on spices and herbs with a description of each and what to use each in, a segment on grill maintenance tips for gas and charcoal grills, and an 8-page alphabetical index.This is one heck of a book! It looks like the author tried to think of everything associated with grilling and put it all in one book. How truly thoughtful for the reader and cook. This book would also make a fantastic gift for someone who likes to grill or maybe for one of those young whipper-snappers who are leaving the nest for the first time.I actually bought this book as a donation to our Combined Federal Campaign (CFC) initiative at work. We are making a grilling basket and raffling it off to raise money for the CFC. Wanna buy a ticket for a buck? :-)
This is best for folks like us with sturdy, dependable kettle grills which we drag out for July 4 weekend, possibly a Labor Day swansong to summer, and then we pack it all away in the garage. It has good, readable instructions and diagrams for setting the thing up, managing hot coals, and cleaning up. The recipes are good in themselves, but are written FOR the grill, rather than adapted from a cheffy cookbook TO the grill. This is helpful for those of us who had to learn more about marinating and marinading and brushing... In addition to these virtues, the book contains recipes for said marinades etc. and dips and salads, which work for us year round. So it has ended up being a year-round kitchen reference book. And that is good.
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