Download Weber's Real Grilling: Over 200 Original Recipes, by Jamie Purviance
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Weber's Real Grilling: Over 200 Original Recipes, by Jamie Purviance
Download Weber's Real Grilling: Over 200 Original Recipes, by Jamie Purviance
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For state-of-the-art outdoor cooking and entertainment, who better to turn to than the foremost authority on grills? With the experts from Weber taking you through the basics and beyond, you'll be sizzling in no time. Over 250 recipes show you the way with mouth-watering photography, simple-to-follow directions, can't miss techniques, and even substitution cheats. Flag your favorites-and there'll be plenty-with the handy enclosed Post-It notes. And yes, once they've sampled the savory results of your newfound grill skills, friends and family will be begging for your secrets. Just nod and say, 'It's all in the technique.'
- Sales Rank: #72089 in Books
- Published on: 2005-01-01
- Original language: English
- Number of items: 1
- Dimensions: 11.38" h x 1.00" w x 9.00" l, 3.42 pounds
- Binding: Paperback
- 304 pages
From Publishers Weekly
Naturally, this grilling cookbook spends more time than most explaining which kind of grill readers should use in order for food to come out perfectly. And although the book is co-published by the biggest name in grilling, it plays fair when recommending products. An introductory chapter, for example, doesn't name names when explaining how to choose a gas grill or charcoal grill. And lessons on building a fire with coals and lighting a gas grill will be of use to any cook, regardless of the brand of his or her grill. After covering the basics, Purviance, a food writer with a degree from the Culinary Institute of America, shares some bang-up recipes for grilled red meat, pork, poultry, fish, vegetables, side dishes and even desserts. He keeps things simple, but revels in perfecting each dish. So instructions for making a hamburger-whether it's a Cheeseburger of Champions, a Bacon and Swiss Burger, or a Double-Decker Mushroom Beef Burger-describe which kind of meat to buy, how big each patty should be and what to do in order to get "beautifully grilled burgers." This upmarket yet non-threatening grilling text is sure to please anyone new to grilling as well as old hands who want to brush up their skills.
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Jamie Purviance graduated from Stanford University and the Culinary Institute of America (with high honors) before launching his career as a food writer for major magazines and newspapers, such as Bon Appetit, Better Homes and Gardens, Cooking Light, Eating Well, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of several popular cookbooks, including his latest, “Weber's Way to Grill,“ a New York Times bestseller. He teaches cooking all over America and has appeared on many national television shows: Today, The Early Show, Good Morning America, and the Oprah Winfrey Show--as well as on PBS, CNN, the History Channel, and the Food Network.
Most helpful customer reviews
162 of 163 people found the following review helpful.
Another Outstanding Effort From Weber
By John G. Gleeson Sr.
A few years ago, I was given Weber's Big Book of Grilling, and it proved to be a real eye opener into the quality of foods prepared by grilling. Many seem to think that grilling means burning food on an open fire, but this concept could not be further from the truth. The "Big Book" is a comprehensive study of the hows, whys and details of all aspects of grilling. As a result of having and using it, I am frequently asked to cook for friends and neighbors.
Now Weber has issued this book, which is another exceptional exercise in fantastic food preparation. It contains over 200 recipes that are simple and clearly detailed. It contains detailed information on rubs, marinades and sauces. It has step bt step photos of difficult steps like de-boning a leg of lamb, or trussing a chicken, and it has photos on the final appearance of each of the recipied dishes. The instructions could not be easier to follow.
When used in conjunction with the "Big Book", The grilling chef should be able to present a continuous stream of rich, intensely flavorful meals without a glitch. I cannot praise these two efforts enough.
Whether you are an experienced cook, or are considering entering this very rewarding activity, you simply cannot go wrong with this book and its predecessor. You might as well order both at the same time, because if you get this book, you WILL get the other.
Addendum: Since reviewing this fine book. I have become aware of a companion website. It is [...] and it is a really neat place. Author Jamie Purviance has a series of slide shows with voice accompanyment on cooking techniques and promises to expand them, as well as to add recipes there. I have never seen this approach to supplementing a book with a website, but Jamie's site is really good, and looks to get better. It is not referenced in the book, but folks who get and enjoy the book can add to that enjoyment by going to the website.
Nicely done!!
0 of 0 people found the following review helpful.
So many great recipes lost
By Teresa L. Burton
I had this and lost it! So many great recipes lost. Had to replace it
0 of 0 people found the following review helpful.
Essential Grilling
By barbara evans
Great Useful Information for Grilling...a go to handbook./
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