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Summary: Become a GrillMaster!
Review: Being an avid cookbook collector who actually reads and trys out the recipes, I rank this book along with "How to Grill" by Steven Raichlen the two Grilling Bibles every cook should own!My family has experienced a dozen different recipes over the last month and they are clamoring for more! Every one has been a winner and the recipes have taken my reputation as a cook to an all time new and higher standard. Easy to follow instructions and photos as well as explaining the "why you do it this way" will enable cooks to experiment with their own creations with insured success.
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Summary: Weber's Big Book of Grilling
Review: Outdoor cooking is a year-round activity here in the desert. So, I was happy to add this book to my collection. So far every recipe tried has been a gem - uncomplicated and good. The text is worth the price of admission to this one!
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Summary: Happily Surprised
Review: I was a bit skeptical when I saw that Weber was putting out a grilling cookbook. However, even though they promote thier products, the recipes are plentiful and fantastic. I also liked the instructions on how to use the grill one currently owns with simple instructions for novices like myself. Look past the Weber promotion if it bothers you and dig right into the "meat" of the book. The photos are quite appealing and summer is too short to pass this book up!
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Summary: Well-done? Well written!
Review: What a fun cookbook! Just expecting a few good grilling ideas and some Weber history, I first opened this book to the words "Are you still using lighter fluid? Say it ain't so. . . ." and I was hooked. This tome is packed with sumptuous pictures of everything from Cheesy Onion Quiche (yes, you can GRILL it!) to Teriyaki Mahi Mahi with Mango Salsa. The recipes are tantalizing--but what really sets this cookbook apart is the snappy patter that accompanies the standard instructions. McRae, apparently the writer of the team, has peppered the text with barbecue history, anecdotes, and quotations that make reading half the fun of cooking. The directions--for example, preparing a rib roast--seem eloquently simple and are illustrated with drawings to reinforce your confidence. It's the chatter that I appreciate, however: "And then there's the precocious debutante of the poultry world, the Cornish game hen, which nowadays is neither Cornish nor game." Lots of enticing info you can relate to your guests as you serve up your next barbecue.
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Summary: "On The Web!"
Review: Weber's Big Book of Grilling I got so involved in the book, I had to buy another. The arrangement is great-if you don't start with condiments, a rub, a marinade, a sauce, you're wasting a good fire. The assortment and explanations are prodigious, and the commentary is fun. This is a droll friend who just happens to be a great grill chef taking the novice and the "chef d'backyard cuisine" alike along a path of hot coals to a satisfying feast. Lots of Asian and Mexican influence, and fish is treated with familiarity, not like an afterthought. While I don't understand the photo on page 165, the photography like the commentary, feeds the soul as well as the body-- the dog stealing a steak--adds to the family, friends, fun essence of cookouts---the memory-searing seasoning that lasts long after you've licked your fingers clean. Wonderful Father's Day, birthday, hostess or Holiday gift. Turkey or a prime rib on the grill not only tastes great, it frees up the kitchen and gets the guys involved. This book gets you involved.
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Summary: Who wrote the first ten reviews?
Review: Did we see the same cookbook? Or did Weber write the first ten reviews? It's a good recipe book...but..let's not go overboard! =)
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Summary: A brave new world
Review: An new way of cooking on the grill has changed our life. Formerly a mayo and mustard slap- and- dash school of grilling we now understand that grilled food does not equal burned, scorched fare. We are converts to the subtleties of great marinades and glorious recipes that Jamie Purviance has provided. The art of grilling is easily understood and attained. Try it! We're sold ... and so is every one we invite for to chow down with us.
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Summary: The compliments I get for not being a real chef
Review: I have used Jamie's recipes from his first cookbook. The compliments I get from my guests are outstanding. I am not a "grill" type person as far as knowing the type of recipes to throw on the grill but from his first book, my friends all think I'm a gourmet grill chef. I bought several of his books from his first book, "Weber's Art of the Grill" to give as Christmas gifts and the responses I have received for the recipes were truly appreciated. I plan on sending Jamie Purviance's second cookbook as Christmas gifts for 2001. I know everyone will be sending me great appreciation letters once again. This is truly a cookbook that has real taste and creativity.
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Summary: Big Followup to His First Grilled Effort
Review: There must of been many of us who used Purviance's first effort "Weber's Art of the Grill" because here comes its successor. Big describes the difference. Quality recipes, photos and grilling basic advice are all here, but now more of it. Also, more informal recipes I'm discovering which probably will allow its usage more than just the occasional weekend bbq blast. So far, pigged out on Greek Garlic Chicken, Disappearing Tenderloins with Pico de Gallo, Grilling A Monster Fish, plus great side dishes of veggies and grilled fruits and desserts. Worthy to become a classic standard! Next to my Weber all the time!
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Summary: Get Ready to Gain Weight!
Review: This is perhaps the best grill cookbook to come along in a very long time! Follow the recipes exactly and the results are consistently excellent. We'll definitely have to start trying the vegetable recipes some time soon so that we don't completely blimp-out. Easy to find ingredients, wonderful illustrations, fire up the grill!
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