- Paperback: 208 pages
- Publisher: Whitecap Books (Mar 15 2006)
- Language: English
- ISBN-10: 1552857611
- ISBN-13: 978-1552857618
- Product Dimensions: 25.1 x 17.8 x 2 cm
- Shipping Weight: 431 g
-
Amazon Bestsellers Rank:
#224,238 in Books (See Top 100 in Books)
- #96 in Books > Cooking, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
- See Complete Table of Contents
|
||||||||||||||||||||
|
||||||||||||||||||||
|
||||||||||||||||||||
Product Details |
Product Description
Product Description
Tips, tricks and recipes for a sizzling new trend.
Planking is the hottest new trend in backyard grilling. Grilling on wooden planks allows the food to be saturated with the flavors from the barbecue and wood, creating a unique dish. Planking Secrets is the best, and most practical, step-by-step guide to an ancient cooking technique that uses modern grilling equipment.
This comprehensive cookbook features more than 80 recipes, including tempting appetizers, tasty side dishes, meaty main courses and delectable desserts. From classic cedar-planked salmon and maple-planked pork loin to more exotic dishes like planked swordfish kebabs and planked pears
with an ice wine reduction, the author shares some of his secrets of successful plank-cooking.
Planking Secrets also includes:
- Plank-cooked menus for any occasion
- An overview of the history and lore of plank cooking
- Music to plank by
- A sourcelist for good-quality cooking planks and ingredients.
About the Author
As chief rib-turner, Ron Shewchuk has led his Rockin' Ronnie's Butt Shredders to more competition victories than any Canadian team in the history of championship barbecue. In 2001, in a stunning upset at the Oregon State Open Barbecue Championship, Ron and his team became the only Canadian team ever to win a U.S.-based barbecue competition. He lives in North Vancouver, British Columbia.
Inside This Book
(Learn More)
First Sentence
Cooking, or rather feeding people, is one of the most meaningful things a human being can do. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Cooking, or rather feeding people, is one of the most meaningful things a human being can do. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Customer Reviews
|
There are no customer reviews yet on Amazon Canada
|
||||||||||||||||||||
|
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.2 out of 5 stars (6 customer reviews)
7 of 7 people found the following review helpful:
5.0 out of 5 stars
The best plank grilling book by far., July 7 2007
By William F. Cook "wfcook" - Published on Amazon.com
This review is from: Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor (Paperback)
I own several plank grilling books ("Sticks and Stones", "The art of Plank Grilling", "The Plank Grilling Cookbook", and "Planking Secrets"). I also own Steven Raichlen's "Beer-Can Chicken and 74 other offbeat recipes for the grill" and have read his discussion of plank grilling there.
"Planking Secrets" is by far the best of the lot. The discussion of the history, science, and technique of plank grilling is second to none, and the recipes are the best I have ever tried. Every time I cook a recipe from this book I get rave reviews. Just tonight I cooked a maple-planked chateubriand with a coffe/cocoa/cinnamon/pecan/pepper rub from page 154 that was so good it left everyone literally speechless. If you are going to try plank grilling you simply have to own this book. The Author clearly knows just about everyone who is anyone when it comes to fine foods, because some of the best in the business have contributed recipes and techniques to this book.
I don't think Mr. Griffo, who gives this book a negative review, knows what he is talking about. As noted, I have read several books and a lot of internet discussion and I see a pretty even split between the two camps. It is telling that this book has the best recipes and many were contributed by well-known professionals who clearly respect the author and his methods. My guess is that they know more than Mr. Griffo.
This is a great book, buy it.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
best planking cookbook I've seen, Jun 8 2007
By RM - Published on Amazon.com
This review is from: Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor (Paperback)
I was motivated to write my first Amazon review ever after reading another by Mr. Griffo.
His concern is misinformed.
There is virtually no risk of fire spreading off the barbecue when putting a soaked plank on open flames while cooking. Indeed, that is the art and science of planking.
I've given several copies of this books to friends far more skilled on the grill than I. Reviews are 100% positive.
Every dish we've tried has been excellent. He's both a great cook and entertaining writer.
Five stars from this reviewer. Though I like Shewchuk's "Barbecue Secrets" cookbook even better.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Not bad at all.....except for the "folksiness", April 27 2008
By Igor L. Kalageorgi "Kamkin" - Published on Amazon.com
This review is from: Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor (Paperback)
Last year I bought 3 books on plank grilling as I really wanted to try this method of cooking. It is really kinda of a neat cooking method, actually. And the food does acquire the smoky flavor, the fragrant characteristic of the wood used, and does typically turn out more juicy/moist etc.... so I am sold on the method.
So now for a few words about the book(s): I just left 2 fairly negative reviews for the other 2 books for various reasons, primarily the recipes. This book, I have to say, is different. The recipes are actually pretty good! I have tried about half a dozen to a dozen of the recipes and the results were almost uniformily good (to great!). The flavors meld well together, there are no outrageous/incongruous ingredient combinations as in one of the other books, and recipe themes are respected (i.e. an Asian themed recipe will have the recquisite Asian themed ingredients and not try to "out-do" itself by an addition of something out of left field). One reason is that Mr. Shewchuk carefully adapts many of the recipes from well established chefs who, in turn, concentrate on the cooking and not on cookbook writing for a commercial return.
All in all, I like this book. The only reason I didn't give it a perfect 5 stars is because, alas, Mr. Shewchuk's folksy, apron/cowboy hat demeanor is sometimes irritating. A little bit of decorum and seriousness for the task at hand would have been better. Cooking should be fun, not silly.
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
