2 comments about Joy of Cooking: All About Grilling.

1. All About Grilling, is a refreshing book of new ideas for outdoor cooking and entertaining. I was very impressed with the different combinations of ingredients, the presentation of the meal, the grilled side dishes, and the rubs and sauces. I received the book as a gift and have enjoyed using it for my summer entertaining. I am now purchasing a book for a friend.



2. WONDERFUL RECIPES!
   Couldn't wait to try them out and they didn't disappoint.

2 comments about King of the Q's Blue Plate BBQ.

1. We love this cookbook! So far we have made 2 recipes from it (chicken w rum butter sauce & cashews and shrimpsicles). They were not difficult and were pretty quick to prepare and make. And they were both delicious! This books is a must have if you enjoy cooking on the grill! We can not wait to make our next meal from this book. :)



2. This is my favorite cookbook. I have had more fun with his recipes and tips than any other source I have used. I highly reccomend this purchase, I'm buying another for a Christmas gift.

5 comments about License to Grill.

1. Great for purests - charcoal only. I've tried almost everything in the book and everyone that visits the grill on the patio raves about the dishes! I've passed this book along to others with the same results.



2. I was looking for a cookbook by Robert Rainford the chef and host of the show License to Grill. Typing in his name pulled up this book. Me, silly person, did not pay attention to the other name listed. I figured Christopher Schlesinger was a co-author. Duh! Anyway, if you're looking for a book by Robert Rainford this is not it. Boy was my husband disappointed!



3. This is an excellent book to get, when you want to go to the next level of grilling. Reading it is a hoot, you can almost hear him talking his way through the book. What I really like is that this book is not just about grilling, but also includes lots of complimentary dishes that go well with it. Check out the last page for the pie, you will see what I mean. Still trying to balance out the timing on how to run two grills, but I'll get it down. Best part I really like is the added commentary on what dishes to serve together, great choices!!



4. This isn't a review, but a tip for those that wanted to get the book "Grilled to Perfection" by the host of Licence to Grill, Rob Rainford. Go to: www.amazon.ca This is amazons' Canadian website. That's what I did. Will post a review on here when I get it. Happy grilling:)



5. I don't really know how to give this book a fair comment. I have found it a little bit simple in the variety of culinary methods being taught in this book. But it's fair to say that the recipes does works.

5 comments about Grilling for Dummies.

1. I bought this book after reading "Cooking for Dummies" as a second level course in cooking. Since nobody has died after eating my barbecue, I'd say the experiment was a success. From equipment to recipes, this book has something for everyone who wants to experience the adventure of The Grill.



2. This is a Grilling Cookbook. Not a book about grilling for dummies. I had never grilled before and this book goes off about sauces and marinades, when I just wanted to start by putting a slab of meat or a hot dog on the grill.
   Needless to say, I was lost and confused before I got the gas connected (which it doesn't help you with, either BTW).
   
   It was totally useless for me.



3. I just recieved this book, it is great. I am a first time griller and this took me step by step thru everything.



4. I wish I had a chance to browse this book before I bought it. I was also hoping for some guidance on how long to cook various cuts of meat and so on. While there is a little of that, it's scattered among various recipes and not very useable. Should really be called "Grilling Recipes for Dummies".



5. To the amatuear griller there is allot of information in here you probably already know. There are however allot of good receipes.

5 comments about Fish & Shellfish, Grilled & Smoked.

1. Most of us fall into one of two categories when it comes to seafood: One group understands the great flavors that comes from grilling or smoking it and the other breads it and fries it. I fall squarely into that second group. It's even come to the point where I just avoid the seafood counter at my local market all together after the damage I've done to some really beautiful slabs of fish. After all, there is a difference between between messing up a $1.99 per pound rack of spare ribs and a $12.99 per pound tuna steak.
   But then came along "Fish & Shellfish Grilled & Smoked", an excellent book by Karen Adler and Judith M. Fertig. These authors may sound familiar; between them they've penned 14 cook books, one of which - "Easy Grilling & Simple Smoking with the Barbeque Queens" - they wrote together. Adler owns Pig Out Publications, the world's only book publisher/distributor devoted solely to barbecue. Fertig writes a weekly food column for The Kansas City Star. Thus, their credentials are well-earned and in "Fish & Shellfish Grilled & Smoked" they've done their best work to date.
   The book's stripped-down format is a clever move. It's logically arranged into three parts: Grilling Fish and Shellfish, Smoking Fish and Shellfish and Every Thing Else You Need (yes, that is indeed the name of Part III). Parts I and II are divided into two chapters each - one for fish and one for shellfish. Following a 14-page introduction on grilling fish and shellfish, there are over 90 recipes for fish and 30 for shellfish in Part I (the fish and shellfish recipes are conveniently separated into their own chapters). Part II follows the same plan as it applies to smoking with about 25 recipes on fish and 19 for shellfish.
   The recipes are presented in an easy-to-read style. Nearly all are contained within a single page and include a complete list of ingredients in one column and numbered step-by-step instructions in an adjacent column. A descriptive introduction is included under the title of each dish and suggestions for substitution ingredients is offered at the end. They've even gone the extra step of alphabetizing the order of recipes by type of fish.
   With all this said, if this book could just help me to keep from having most of my grilled catfish filets left clinging stubbornly to the grill grate it would be well worth its price. The authors respond to the challenge with guidance on what type of fire is best for each cut and type of fish to help prevent this problem. Now that we've cleared that hurdle, let's try something more challenging!
   The recipes allow for a growing confidence like mine. "Salsa Catfish" is the familiar grilled fish with your favorite salsa added. "Mahimahi with Kiwi Sauce" goes a step further by involving a fresh fruit puree. These are getting so easy now that even "Provencal Grilled Tuna with Sauce Remoulade" sounds doable! Now brimming with this new knowledge, it's time to move to the grilled shellfish chapter. A few recipes for lobster look interesting and then comes a surprise - "Grilled Baby Octopus". I didn't even know octopus was a shellfish, let alone that you could grill it. Nonetheless, Adler and Fertig make this task look easy, even supplying a reference on how to clean octopus.
   The chapters on smoking offer up selections like "Apple Cider Smoked Trout with Horseradish Cream" and "Smoky Shrimp Quesadillas". This is looking easier all the time. Maybe it's about time I made a return visit to that seafood counter.
   The first chapter of Part III offers a wide variety of rubs, marinades, sauces and the like. Some of these recipes are familiar, but there are plenty of new ideas for tastes that perform their best with seafood. The authors finish strong with a chapter on sides that don't necessarily involve seafood as ingredients but rather serve as great complements to seafood dishes.
   So now I am ready to tackle whatever the fishmonger has to offer - grouper, sea bass, tilapia, halibut, monkfish or salmon. I know I can handle any or all with this book on my shelf. But now I have another problem: what do I do with this 50-pound bag of cornmeal fish breading that I have in my cupboard?



2. The collaborative effort of Karen Adler and Judith Fertig, Fish & Shellfish Grilled & Smoked is a superbly organized and presented compendium of three hundred fish and shellfish recipes that are nothing short of mouth-watering and appetite satisfying! From Stir-Grilled Fish Tacos; Swordfish Steaks with Pineapple Salsa; Grilled Caribbean Prawns on Tropical Fruit Planks; and Pecan-Planked Catfish; to Smoked Scallops with Citrus Vinaigrette; Amaretto-Basted Walleye; Vietnamese-Style Grilled Tilapia; and Grilled Haddock Hoagies with Cob-Smoked Cheddar and Fresh Tomatoes, Fish & Shellfish Grilled & Smoked recipes span the simply to the exotic. Enhanced with a wealth of cooking tips and an impressive section of dips and sauces, Fish & Shellfish Grilled & Smoked is a perfect and welcome addition to any seafood lover's personal cookbook collection.



3. Many grilling and smoking books give seafood only passing attention; not this book. Recipes are excellent, and while they are much more adventurous than what is typically found in grilling and smoking books, they are still user friendly in both taste and ingredients. This is one book I'll keep on my "most used" shelf for some time to come.



4. I had many questions about smoking, shellfish in particular, and this book answered those questions. It is an easy to read book, that I would recommend for anyone interested in grilling and smoking fish!



5. Already grilled Salmon per book recipe. Very good. Wish there was a picture for each recipe.

1 comments about 101 Things To Do With a BBQ.

1. The book is in great shape and I got it at a reasonable time,
   Thanks

2 comments about Recipe of the Week: Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats (Recipe of the Week).

1. Recipe of the Week: Ice Cream is a welcome addition to culinary writer Sally Sampson's "Recipe of the Week" series, featuring fifty-two tasty recipes for fans of frozen delights. From Banana Sorbet (the perfect dish for using up overripe bananas), to Fresh Fig Gelato with Orange and Cinnamon, to Sour Cream Brown Sugar Ice Cream and much more, Recipe of the Week: Ice Cream offers a broad assortment of classic flavors as well as unique original delights. Mouth-watering color photography illustrates this treasure for ice cream lovers everywhere, highly recommended.



2. Sally Sampson's newest cookbook, Recipe of the Week: Ice Cream, is going to get me into a lot of trouble. Specifically, trouble with buttons not closing, pants not fitting, and no-doubt many a ruined appetite for dinner. Ice cream is my Achilles heel. I walk by the neatly frozen pints in the freezer case with a hangdog expression of thinly concealed lust. I know I shouldn't have it, but everyone has to break the rules sometime and that's where SaIly comes in.
   
   I admire the simplicity of this book on so many levels. Sampson finds no need to wax poetic on the merits of ice cream -- we, as her consumers, know that ice cream is phenomenal on an inherently addictive level so on with the show. And oh what a show it is! All of the frozen treat bases are covered from custard based ice creams to gellatos, sorbets, and granitas. If that isn't enough to peak your interest, how about the thought of one of these tempting flavors waiting for you in a big cold bowl: Graham Cracker Malted Vanilla Ice Cream, Triple Coconut, Molasses Ginger Snap Gelato - do I even need to continue? Sampson also has a number of unusual flavors to peak your curiosity. Have you ever wondered what Balsamic and Black Pepper Gelato might taste like? How about Avocado Gelato?
   
   My first foray into ice cream making was a given. I'm a cookie dough kind of girl. I was also doubly excited to test out my new KitchenAid KICA0WH Ice Cream Maker Attachment and also to have "permission" to make an entire bowl of cookie dough just to snack on. After whipping up my favorite Thick and Chewy Chocolate Chip Cookie batter I followed Sally's straightforward instructions and watched with excitement as ice cream started to take shape on my counter. To make us all feel slightly better about our new dependency I should point out that the recipes in this book are lower in sugar and fat than most commercially prepared ice creams.

5 comments about The Low-Carb Barbecue Book: Over 200 Recipes for the Grill and Picnic Table.

1. I agree with the other reviewers that Dana has a great writing style, but overall, I was disappointed with the book. I don't use/eat Splenda and this entire book seems to be based around the use of it...IN EVERYTHING. Even things that don't need sugar to begin with have, on average, a packet or two added to the recipe. Marketing? Who knows. Low-carb does not have to mean SPLENDA SPLENDA SPLENDA! I rate the book three stars because I did get some good suggestions from the drink and side-dish recipe sections.



2. I love to grill and this book has some great recipes for the way I eat.
   Dana Carpender is an inspiration for many with all of her books.



3. Love this book! Lots of recipes that are simple to understand with everyday ingredents. If you love BBQ then this is the book for you!!



4. I am usually a failure in the kitchen. In the past, even the most basic recipes would prove a challenge for me until I discovered Dana Carpender's books. I strongly recommend them to anyone cooking challenged or following a low-carb lifestyle. They are not just quick & easy with limited preparation but delicious as well. You won't be disappointed.



5. I love this book. For those of you who enjoy traditional barbecue and picnic-style foods, this book is a must have.
   
   So many cookbooks are filled with fancy recipes that you would only make on special occasions. What do you do when you're craving onion rings or your Mom's cole slaw but know you can't have those on your low-carb diet? Dana Carpender's Low Carb Barbecue Book is filled with low-carb versions of all the foods you really want and crave.
   
   The first of the book gives tips on grilling techniques and tools and lists some speciality ingredients that are used.
   
   There is a large section on sauces and rubs, followed by pork, poultry, beef, seafood, and kebabs. There are also sections on vegetables, slaws, sides, beverages and desserts.
   
   Dana Carpender uses Atkins bake mixes in the recipes for hush puppies and onion rings, just a warning for those who cannot find those in your area. She also uses Splenda in tons of the recipes if you don't like the use of Splenda.
   
   I think the recipes are delicious and the ones for the low-carb baked beans, unpotato salad, and the peanut butter and jelly pie are worth the purchase of the book alone.

5 comments about The Sonoran Grill (Cookbooks and Restaurant Guides).

1. Mad Coyote Joe hosts "The Sonoran Grill", a popular television cooking show and in this superb regional cookbook showcases 130 of his favorite recipes featuring a Southwestern touch. From Posole (a classic American Indian soup), to Chile Rellenos (a delicious Mexican dish), to Habanero-Lime Butter (perfect for vegetables, potatoes, grilled fish and pork), to Sonoran Mesquite-Smoked Brisket (a true Sonoran dish with a twist!), The Sonoran Grill offers the best of the Southwest suited for transforming even the most novice kitchen cook into a skilled grilling expert!



2. I had some time to kill while waiting for a flight to take off from Sky Harbor Airport in Phoenix. I started looking at some cookbooks, and this offering from Mad Coyote Joe was displayed prominently. Once you flip through this book, it's as good as bought!

   MCJ is upfront about his background - he's not a trained cook, but he loves the food he makes, knows it backwards and forwards, and has a passion for letting others know about how to make the stuff he loves. Most importantly, the language he uses is clear and concise and is therefore accessible to all levels of readers, including those like me who have to ask our spouses where they keep the butter.

   The recipe for Joe's 'Two-Chile Salsa' is alone worth the price of admission. This is the type of dish you bring to a gathering and as the guests gorge themselves you're bound to get an incredulous "*you* made this?"-type of reaction.




3. I have tried most of the recipes in this book, and have repeated many of them over and over again. I have not tried one yet that was not a big hit with the family and friends, all of which are southwestern cuisine fans. The instructions are vague, but I was curiously complimented that Mad Coyote thought I already knew the basics. The flavors from each of the recipes (ie: Black Bean/White Corn Salad and Gazpacho Soup) are outstanding. A great way to impress any dinner party guest.



4. I live in arizona and make sure to watch the "sonoran grill" on tv everyday. Sorry to those of you outside the arizona area. I dont believe they broadcast anywhere else. Mad coyote joe lives in cavecreek arizona with his wife and children and hosts this great cooking show from his own backyard while throwing scraps at his yellow lab. He is the top authority on everything sonoran. This book is full of his best recipes for fresh,hommade salsa.BBQ rubs and anything else grilled. If you like the flavor of the southwest you'll love this book even if you dont know the show!



5. Every recipe I have made from this book has never ceased to amaze me and those I serve it to for unique and amazing flavor. The ensalada de orzo diablo is amazing - I make it often and it is received with enthusiasm and even those unsure who may take a little at first (even if to be polite) come back for a big second serving. Don't forget to try the chinese asparagus salad, it's so good!
   
   I collect cookbooks, and many I have never used, or barely used; this book however is well loved, is used frequently, and has the splatter marks to prove it!

5 comments about The Stubb's Bar-B-Q Cookbook.

1. I was disappointed with the recipies in the book. The recipies were take off's for Stubbs products. Love Stubbs products, but not this book of recipies.



2. Interesting insight into the cook, Stubb,great recipies for barbq and a well presented hard cover book, but for the price lacks content. Should be more recipies



3. I've used Stubb's sauces and rubs for some time. I've also ordered food from there shipped to us, and it was great. Now I know much more about the man and also have some excellent hints on grilling. If for nothing else, you must try the "Marley-B-Que" meatloaf.



4. My philosophy is that if a cookbook has one really good recipe, it was worth its purchase price. Stubb's cookbook has more than one of what I consider to be a really good recipe. His recipe for Wicked Jezebel Ribs by itself paid for the book as far as I'm concerned.



5. While I haven't tried any of the recipes in this book, I'm sure most of them are good, they look pretty good. The big disappointment comes from the fact that there are a lot of recipes that will say something like "1/2 cup Stubb's Rub." The problem is, you have to go out and find Stubb's Rub, they do not give you the rub recipe in the book. I understand keeping trade secrets, but if you're going to put out an entire book based on a rub and/or sauce, you should give the recipe for the rub or sauce. I might as well have used the money I wasted on this book to buy Stubb's Rub and just use it on brisket.
   Also, this book is not for those who are serious about bbq, it's geared towards those who have a regular grill and are looking to make some quick bbq-like food. If you're like me and you have a dedicated smoker and you enjoy spending the 10+ hours it can take to make the perfect bbq, this book is definitely not for you, stay clear.