Weber’s Real Grilling: Over 200 Original Recipes
Weber's Real Grilling: Over 200 Original Recipes
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Product Description
For sublime 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, youll be sizzling in no time. Over 200 recipeseach with a mouthwatering photoare simple to follow and feature common ingredients found in the local market. Youll also find, cant-miss techniques, and even substitution tricks... Mark your favoritesand therell be plentywith the handy enclosed page flags. And yes, once theyve sampled the savory results of your newfound grilling skills, friends and family will be begging for your secrets. Just nod and say, "Its all in the technique."
Key Features:
* One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photos
* Photos illustrate tips and techniques throughout
* Recipes are big on flavor with easy to find ingredients
* Tabbed chapters and included page flags to mark your favorite recipes
* From basic preparation to advanced fire-tending methods, Webers Real Grilling has all the tools for successful grilling
Details
- ISBN13: 9780376020468
- Condition: USED - VERY GOOD
- Notes:
Rating
I’ve always liked cooking outside on the grill. As a kid it was my father and I outside cooking and talking. (I still remember the time that he couldn’t get the charcoal to light fast enough until he got out the oxy-acetylene torch.) And as recently as last night a bunch of friends and I got together and drank and talked and cooked.
Almost always I’ve stuck to the same simple foods, steak, hamburger, chicken, maybe a piece of fish or some shrimp. It wasn’t until I got this book that I realized that I had just scratched the surface. Flipping through it yesterday I found a way to do shrimp that I had never considered. I did them that way last night.
Tonight I’m going to do chicken, but I’m going to do it following his recipe for Chicken Under Bricks, I’ve always had a problem with the thin parts of the chicken cooking too fast. This sounds like a good approach. I don’t suppose the author will mind if I put a few more spices on the chicken, something like his Mexican Chicken. It’s ideas like these that make a book like this so worthwhile.
Rating
The results of every recipe we’ve tried have been superb, there are outstanding photos with every entry, it contains a bunch of great tips and tricks, and I would highly recommend this book to anyone.
I have been grilling for about 30 + years now, and like others I found out that some of the things I have been doing I have been doing wrong for that long, so that alone made it worth the price.
The only issue I have had is trying to find some of the ingredients, such as granulated garlic of all things, in our local stores. But the internet solved that problem (I don’t know what I am going to do with a pound of granulated garlic, but hey, we have it on hand now and it was cheap!) so if you live in a small town (we don’t) you may have to hit the ‘net for some of the fixins. All in all, a solid A+ on this one.
Wishing you good grilling!
Rating
I won’t go as far to say, “this is the only grilling cookbook you need”, but I will say “it will be your main cookbook for sure”. The recipes are phenomenal and most are very easy, even for the grilling rookie. We grill out about twice a week and the side and vegetable dishes they have in here are superb! Often times, the main course or meat is an easy one, but coming up with good side dishes is the problem….not to worry, they got it covered in this book. I have never tried one of the desserts in here but I am going to over the next weekend or so. Every recipe has a picture of the finished product which I love and I have only had the book for about two weeks and so far we have tried four recipes, two meats and two sides and all of them were winners! Enjoy!
Rating
Featuring over 200 recipes each with a color photograph, Weber’s Real Grilling is a gorgeous grilling cookbook that emphasizes simplicity and fun. In addition to step-by-step recipes, Weber’s Real Grilling is packed with tips, tricks, and techniques from safety precautions for meat preparation (including a chart that compares USDA temperature recommendations with those of professional chefs for cooking meat rare to well-done) and basic instructions for using charcoal, lighting a gas grill, and the tools every griller should own. Recipes range from Grilled Shrimp Cocktail to Hot Tenderloin Sandwiches, Tandoori-Style Chicken Kabobs, Acorn Squash, Red Chile Rice, Pineapple Sundae with Caramel and Toasted Almond Brittle and much more. An index rounds out this highly recommended cookbook for grillers of all skill and experience levels.
Rating
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 http://www.realgrilling.com, 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!!
Rating
This is by far the best grilling cookbook I’ve ever come across. The recipes are easy to follow and all ingredients are available everywhere. After having tried 10-12 main items as well as side dishes I’m now thinking that this may be the best cookbook ever. You can also do a number of the items in the oven in lieu of the BBQ. Not quite as tasty but still very good.
Rating
I’ve been grilling for about three years, and I’ve turned out some pretty good dishes. I wish I’d had this book years ago, though; not only is it packed with great recipes, it also gives great tips on how to control the temperature of a charcoal grill (I have a Weber kettle grill), how to clean the food grate, and so on. I made one of the chicken recipes using the three-zone charcoal layout the book suggested, and it turned out fantastic! Using the tips in this book, the whole process was faster, easier, and cleaner. I didn’t smell like smoke after the food was cooked!
Absolutely recommended for everyone who wants to grill.
Rating
I have been trying to cook my through this entire book and it shows. The book has been rained on, dropped on the floor, splashed with all sorts of ingredients, and is generally beat up. I bring it to the grocery store when I shop and even had the cashier ring it up once when I wasn’t paying attention. This is the best cookbook I’ve ever read because the author, Purviance, isn’t trying to impress the reader by writing a bunch of pretentious garbage and making things as difficult as possible. Instead, Purviance comes across as a friendly, helpful tutor who wants the reader to succeed. My wife has been stoked ever since I got this book because I have been making things happen on the grill, including the July 4th cookout that her whole family attended at our place. They talked about the food for weeks, and I owe it all to this book. It is a great reference and guide for aspiring grillmasters.
Rating
Grilling expert Purviance provides us with a grilling reference book with recipes and aids his research shows of “how we want to grill today: simple and fun!”
He like so many of us wants to grill on those days when chaos and hectic pace evaporates the time and energy to do more sophisticated and involved recipes, so he has given us over 200 recipes for prep under thirty minutes with ingredinets found at most well stocked supermarkets.
This differentiates itself from other grilling cookbooks such as Jamie’s previous work: Weber’s Big Book of Grilling (my favorite). Both are useful depending on the occasion. Certainly this one has enough for most nights or days when one wants to excellent food on plate quickly without shopping at multiple places and limited prep time.
The full range of recipes is here: appetizers to main course entrees to desserts, sides, veggies, etc. Also, really excellent prep and technique advice is given here with wonderful color photos and illustrations.
What I especially love about this collection are various taco offerings using halibut, and shrimp and pork and chicken as well as beef.
Another for healthy minded diets is Whole Roasted Turkey Breast with Sage and Prosciutto. So juicy and tender yet flavorful and quick to prepare and serve, although little longer than thirty minute norm, but worthy every minute.
Also a killer recipe is Citrus Pesto Tuna with Fennel-Tangerine Salad.
This is winner whether you’re rookie griller or experienced, providing necessary “daily” menu ideas! Check out the website identified in Spotlight review!
Rating
I bought a new grill and thought I needed a better understanding of grilling. This book was great. I learned that many of my self taught grill techniques were a mistake. I had much better results after reading the book.
The book has just enough theory to enable cooks to intelligently experiment on their own. This was a great investment. I am now cooking dishes I would never have attempted before.
The book teaches about marinates. I learned needed both an acid and an oil in the marinate in addition to spices and flavors. I learned that I have not been marinating for long enough time. It does make a difference.
I learned about direct and indirect heat and how to use both.
One thing I dislike about many BBQ books is the over reliance on sugar to add sweetness. Real Grillings teaches about many other flavors and spices. In fact most recipes do not use sugar which makes it easier when cooking for my diabetic friends.