- Paperback: 416 pages
- Publisher: Chronicle Books; 1 edition (May 1 2001)
- Language: English
- ISBN-10: 0811831973
- ISBN-13: 978-0811831970
- Product Dimensions: 27.7 x 22.8 x 2.4 cm
- Shipping Weight: 1.7 Kg
- Average Customer Review: 4.9 out of 5 stars See all reviews (64 customer reviews)
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Amazon Bestsellers Rank:
#44,895 in Books (See Top 100 in Books)
- #41 in Books > Science > Agricultural Sciences > Food Science
- #44 in Books > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences
- #46 in Books > Cooking, Food & Wine > Outdoor Cooking > Barbecuing & Grilling
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Product Details |
Product Description
From Amazon
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
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.
Inside This Book
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First Sentence
In the beginning, there was a fire. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In the beginning, there was a fire. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
Excellent intro or gourment BBQ recipe book,
By Kate Evans (Orange County USA) - See all my reviews
This review is from: Weber's Big Book of Grilling: All-New Recipes from America's Favorite Grill-maker (Paperback)
This book has colorful pictures and excellent tips to start grilling. Although I do not use charcoal, propane works just as well and the book contains how to cook with propane step by step.I have tried several marinades, pork, tuna, and steak- all most tasty when following recipes in the Big Book. Definitely worth the money to invest in this book if you want to do more with the grill.
7 of 7 people found the following review helpful
5.0 out of 5 stars
The Bible of Grilling,
By
This review is from: Weber's Big Book of Grilling: All-New Recipes from America's Favorite Grill-maker (Paperback)
Hands down, this is the best book on grilling ever. I bought this book 5 years ago and every time I grill, I bring it out to try one of my favorites or just pick a recipe at random to try something new. So far, every recipe that I have tried has been delicious. You may be surprised to hear that even the side dishes that Weber came up with for the grilled items are very tasty too.Put it this way. I have purchased this book for pretty much everyone in my family now. It is that good!
6 of 6 people found the following review helpful
5.0 out of 5 stars
Lets try for 30 stars!!!!!!,
By Linda Shamburger (Edmonton, Alberta Canada) - See all my reviews
This review is from: Weber's Big Book of Grilling: All-New Recipes from America's Favorite Grill-maker (Paperback)
The best bbq book I have every had the joy of using (and I have lots of them). Try out the Grilled Asparagus with Tarragon Butter on Page 341. Wow - also the crab cakes - need I go on? The explanations regarding direct and indirect grilling methods are concise and well thought out - I bought one and have more on order for others - enjoy and buy!!!!
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