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Grilling And Barbecue [Hardcover]

Editors of Cooks Illustrated
4.9 out of 5 stars  See all reviews (10 customer reviews)

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Book Description

Jan. 1 2001 Best Recipe
Can you make really good pulled pork at home? Which cut of meat makes the best beef kebabs? How do you keep lean pork tenderloin from tasting like sawdust? What is the secret to great-tasting burgers? Is it possible to make barbecued chicken that isn't dry?

In an exhaustive effort to answer these questions, the staff of Cook's Illustrated magazine lit more than 5,000 charcoal fires to test different grilling and barbecue techniques for The Best Recipe: Grilling and Barbecue.

The Best Recipe: Grilling and Barbecue also contains 300 illustrations that show you how to cut up a chicken, slice a T-bone steak, and remove the pinbones from a salmon fillet. No-nonsense equipment ratings and taste tests of supermarket foods are also included. Find out which commercial barbecue sauce received our highest rating, whether or not a fish basket really works, and what's the best tool for lighting a charcoal fire. You'll also learn which cuts of meat work best in different recipes, how to quickly brine foods to keep them moist over intense grill heat, and how to make the most of a gas grill. (All recipes include both charcoal and gas grill variations.)
More than 400 recipes cover just about everything that has ever been grilled, from steaks and chops to ribs and pulled pork. You'll find recipes for seafood—salmon, tuna, shrimp, and more—as well as instructions and recipes for grilling almost every vegetable imaginable, from asparagus to zucchini.

With The Best Recipe: Grilling and Barbecue at your side, we guarantee that you will never ruin another expensive piece of meat or fish because of some easily avoided mistake. Light the grill with confidence. With this cookbook as your guide, grilling and barbecuing will be easy and foolproof.

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"...how to grill everything from lobsters to pizzas and apples to zucchini..." -- Detroit Free Press

"The most practical guide of all." -- Williams-Sonoma, TASTE

About the Author

Cook's Illustrated, Home of America's Test Kitchen producesthe very popular America's Test Kitchen Public Television series that is seen inboth the US and Canada by over 1 million viewers. Additionally, it is associatedwith Cooks Illustrated Magazine, a leading and highly respected foodpublication that is available throughout Canada.

Cook's Illustrated and America's Test Kitchen titles includingThe New Best Recipe - revised and expanded from the classic, The BestRecipe, which has sold over 350,000 copies, companions to the America's TestKitchen Public Television series, and many other bestselling and award-winningcookbooks such as Baking Illustrated, Cover and Bake and TheBest Kitchen Quick Tips.

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Customer Reviews

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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars The first book I reach for when I grill. July 17 2002
By A Customer
Another great book from Cook's, covering all the basic aspects of grilling. The recipe for slow cooked ribs is excellent. The brining technique for grilling chicken is one of the most important discoveries I've ever made. I refuse to eat any chicken that hasn't been brined!! Recipes are very informative and easy to follow. Unfortunately this book comes with the old-style, AWFUL Cook's Illustrated index, which is impossible to use. I've addded my own annotations in order to make it useful. All in all, this is a great book!!
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5.0 out of 5 stars Fullproof barbecuing Feb. 9 2004
I have never written a review on Amazon though I am a long time user. After getting this book I was compelled to write. From expert looking for more ideas to beginner just getting your feet wet with barbecue this book is for you. From reading through the recipes of this book I get the sense that the writers cooked each recipe in dozens of ways until they found just the right combination for a perfect cook. That saves me time and money on possible mis-cooking. They take the reader through a step-by-step approach that makes no room for error. I can confidently make something for the first time for dinner guests and know by following their directions the meat will barbecue perfectly.
This past Thanksgiving I grill roasted my first turkey to perfection. For the super bowl I cooked shrimp that my guests could not get enough of. Recently I cooked a pork loin that was seared beautifully on the outside and cooked just right on the inside. I look forward to future succeses with this book and heartily recommend to those who love barbecue done right.
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5.0 out of 5 stars Loads of info here April 29 2003
By Jadecat
Several months ago my Dad passed on to me about 10 of his old Cooks Illustrated magazines to read. They didn't seem very impressive on the outside, no glossy photos or pictures to look at. But I leafed through the magazines and just loved the no nonsense feel of the magazine. So when we bought a grill and I saw that Cooks Illustrated did a Grilling Recipe book, I knew I would get it...and all the positive remarks the book had also encouraged me. It arrived, and gee, it still didn't have pretty color photos either, but I got over it quickly and reminded myself that I didn't need to see how a chicken leg looked for the 100th time anyway. There are plenty of illustrations though, which are helpful when they describe a technique for you to do, such as making hamburger patties so they don't turn into tennis balls on the grill. The book provides a separate recipe for each food, depending on whether you are using a charcoal or gas grill. How many times have you bought a cookbook and made a recipe and afterwards thought, "that really wasn't very good, why did they put that recipe in there, just for filler?"? Well, with Cooks Illustrated you can be confident the recipes were thoroughly tested and tasted, and if it didn't taste good, it wasn't included. To me, understanding why a recipe works (and this book explains why they do), makes it easier for me to cook, and it expands my knowledge of cooking, so I can use what I learned on other meal preparations. I had never heard of brining myself until this book, and I tried the brined pork chops on my grill...YUMMMY, nice and juicy and simple to do. Read more ›
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5.0 out of 5 stars Another Masterpiece from Cook's Illustrated Feb. 12 2001
Grilling and barbecuing have become a distinctly American passion as more and more grills and smokers appear in our backyards. Too often however, that juicy ribeye or succulent tenderloin roast becomes something more fit to use as footgear than to appear on the dinner table. Once again, the authors at Cook's Illustrated have scored a huge success with their latest book on the subject of grilling and barbecuing. You will learn what to look for in equipment, the basic principles of both grilling and barbecuing and a thorough examination of preparing burgers, steaks, poultry, kebabs, fish and shellfish, veggies, pork and of course, ribs. Rubs, sauces and salsa recipes are also provided. But the main reason to purchase this book is for the techniques and recipes. Each and every technique and recipe is the culmination of exhaustive testing by the authors. You will be hailed as a grilling guru or pitmaster every time your family or guests experience the pleasure of tasting your fare. You will use this book often and one word of caution: Don't let anyone borrow it or it will be the last time you see it!
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5.0 out of 5 stars Absolution for an Accidental Arsonist Feb. 3 2002
This book is great. I have a hereditary defective gene which makes me burn everything (or undercook stuff like chicken, which I then burn trying to finish it) I put on the grill.
This book is terrific. It discusses equipment without being dated. It gives recommended tempuratures, techniques, lore, and basic procedures which has transformed me from a grill-incompetent pyromaniac to a confident griller. It covers procedures for both gas and different types of charcoal fires for each type of meat as well.
I eat a lot of grilled chicken breasts and the simple information in here has helped me to "break the cycle, stop the arson." With the easy procedures in this book I can now cook chicken breasts plain, without brining, basting or marinading, and they don't come out dry, but tender and juicy. That's a feat!!! : )....
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