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Lunch » Tags » Books » Reviews » Weber's Big Book of Grilling » User review

Don’t Light Your Weber Without It

  • Aug 29, 2005
Rating:
+5
Pros: It’s all in the recipes baby

Cons: None

The Bottom Line: The Weber’s Big Book of Grilling is an invaluable partner on my road to grill master status.

Every great grill, in my case a Weber Genesis Silver B, deserves a good cookbook to accompany it. A cookbook filled with mouth-water, yet easy to prepare meals on your wonderful new grill. A big book, written by people who know grilling and backed by a company whose sole product line consists of the worlds best grills. I am of course talking about Weber’s Big Book of Grilling.

When I say big, I mean BIG; this baby has heft, and size, checking in at almost a foot in length and depth, and filled from cover to cover with beautiful color photos of succulent grill meats and (I don’t think so), vegetables. Along the way, in between the big red covers you’ll find plenty of advice on grill everything from hamburger to baby back ribs, from bratwurst to leg of lamb.

Weber’s Big Book of Grilling begins at, well the beginning, with the birth of American charcoal grilling, and how to choose the right grill for you; gas or charcoal. The book then launches into the tools of the trade, grilling and food safety, and the different methods of grilling; i.e. direct and indirect, and the advantage of both methods. Weber’s Big Book of Grilling leaves no one behind; both charcoal and gas grilling are covered in earnest.

Table of Contents

The Grilling Gospel
Sauces, Marinades, & Rubs
Starters
Beef
Pork
Lamb
Game
Poultry
Fish & Seafood
Vegetables
Side and Salads
Desserts


Book Recipe (Pacific Rim Marinade):

¼ Cup Ketchup
¼ Cup Hoisin Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Soy Sauce
4 Teaspoons Curry Powder
4 Teaspoons Asian Sesame Seed Oil
¼ Teaspoon Tabasco Sauce

The book recommends this marinade as “an excellent way to bring Chinese flavors to pork, beef, or chicken.”

Marinades are a great way to add flavoring to meats, but plan ahead most marinades call for a four to six hour soaking period; some call for more: up to twenty four hours for some of the more complex concoctions. But the results are well worth the effort.

Weber’s Big Book of Grilling goes to great lengths to not only provides great recipes; over 350, but also imparts tips on how to grill the meat you slap on the grill. The beginning of each chapter gives cooking times, and grilling methods, and sometimes temperatures for particular cuts of meat. This valuable information is repeated with each recipe. For instance bone-in chicken has a longer cooking time than boneless chicken, and different cuts of the chicken grill at varying times; who knew.

If you are a vegetarian (who in their right mid would be?), there is chapter written just for you, everything from Roasted Artichokes to Cajun corn, from Arugula Pizza (yes I said pizza) to Yukon Gold Potatoes. If you are a vegetarian there is bound to be something in the Weber’s Big Book of Grilling for you.

Conclusion

The Weber’s Big Book of Grilling is an invaluable partner on my road to grill master status. I only just begun to explore the almost infinite variety of grilled culinary delights delightfully and colorfully exposed in this book. In my mind it is a must have for anyone that takes the art of grilling seriously.

Book Details:

Author(s): Jamie Purviance, Sandra S. McRae, Tim Turner (Photographer)
(Big) Paperback): 416 pages
Publisher): Chronicle Books; (May 2001)
ISBN): 0811831973


Recommended:
Yes

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About the reviewer
Vincent Martin ()
Ranked #188
I am an IT Professional and have worked in the industry for over 20 years. I may be a computer geek, but I also like reading, writing, cooking, music, current events and regretfully, politics.
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About this book

Wiki

Features 350 of the tastiest and most reliable recipes to ever hit the grill, hundreds of mouthwatering full-color photographs, and countless tricks of the trade, in a cookbook for all chefs--from those who have barely flipped a burger to local grilling gurus. Original.
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Details

ISBN-13: 978-0811831970
Author: Jamie Purviance
Genre: Cooking
Publisher: Chronicle Books Llc
Date Published: March 01, 2001
First to Review
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