5 comments about Mastering the Grill: The Owner's Manual for Outdoor Cooking.

1. Absolutely the only grill cookbook you'll ever need. The recipes are all easy enough to prepare, and the info on how to really use your grill is excellent. Highly recommended. Great fathers day gift!



2. There have been many very positive reviews written for this book. And to those I wish to add my 5 star rating for this book. I have bought many copies for friends. More importantly, it has elevated my status amongst those friends as a grill master -- and I frankly owe that fame to these authors. Thanks for a job well done.



3. My wife and I probably own a couple of hundred cookbooks, but I can say this is one of the most complete cookbooks I've ever bought. I have been grilling since I took over for my mom on that chore at the age of around 7, and after around 50 years of practice, I believed I was very good on my Ducane gas grill, by which I mean that the meats I prepared were always enjoyed, and I have done things as complicated as a whole prime rib. But I had never thought about making pizza on the grill, or desert, or vegetables OTHER than fresh corn in the husks, which is the greatest.
   
   This book teaches you the basic science of food selection for grilling, and methodically teaches you about grill types and methods. The charts are clear and concise for such things as teaching you to gauge the temperature of a grill with just your hand. Also, I've never found them elsewhere.
   
   Every page will be full of things most of us haven't learned in a lifetime of grilling, and the illustrations are gorgeous and the recipes we've tried so far are wonderful. Be sure and check out that porterhouse steak au poivre. Lipsmaking good!



4. This is a very detailed and specific book for the person who likes to cook. I don't cook, but my husband does and he loves reading it and making the food that is offered in it. I feel that the food is good and I do like to eat. If it were up to me, all our food would be TV suppers. Maybe that is why he does all the cooking.



5. From the tried and true to the creative and "different", this book ~ if you really follow it ~ will give you some of the most impressive and fun meals ever. Highly recommend!

5 comments about Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill.

1. There are several books that I consider essential for the outdoor chef. Among them are the Jamie Purviance/Weber quartet. For reasons set forth below, I add this book, and Ms. Karmel's "Taming ther Flame" to my shelf of "must haves".
   
   What makes this an "essential book"?
   
   First, it is unique; almost all grilling books have some recipies for rubs, mops and sauces, but this book is dedicated to them. In my opinion, it is these items that make or break what comes off the grill.
   
   Second, the recipies are simple and easy to follow, yet the ones I have tried produce real "flavor bombs". They are intense, yet well integrated into the dish they go with. They support rather than overwhelm.
   
   Third, the book is a teaching tool. Even the experienced chef will learn new techniques, and aquire new and useful information. For example, I learned asbout the differences in paprikas, and why different ones are preferred over others. Where I live, paprika is generic in the market, so learning about the differences, and going online to get them, produced improved results.
   
   Fourth, and most important for most of us, it enables us to put more consistantly well flavored food in front of family and friends. Using this book has enabled me to improve much of what I cook, and I have been at the grill for a whole bunch of years.
   
   My older son got this for me as a Christmas gift, when I was two weeks post hip replacement; I think he thought that it was time for the old man to get back to the essentials. Well, his ploy worked! We moved some snow to get at the grills and I started using these recipies. It's been a whole lot of fun!
   
   There's one other plus, and I'm old enough to mention it without being called sexist: Ms Karmel is kind of cute.
   
   If producing consistantly high quality food from the grill is your thing, I recommend this book to you without reservation. You'll find yourself using it a lot!



2. This grill cookbook is a good addition to anyone who is just starting out grilling or who has been doing it for years.



3. Elizabeth has done it again. There is a picture of this book under the word "comprehensive" in the dictionary.
   
   She's covered every sort of seasoning for meat (and veggies) that you can imagine: from marinades and rubs, to glazes and chutneys--it's all here. I love the clear and concise recipes and her conversationally warm tone throughout. She genuinely seems to care whether or not you have fun grilling. Do you want some Latin flare for your next Cinco de Mayo cookout? How about a Polynesian glaze for your roast pig? It's IN THERE! Plus, she covers simpler classics that make the scaredy-cat cooks feel smart enough to improvise. (I will say that twice when I thought I was "improvising" I was just making one of her other recipes--cause this book has every marinade you can imagine.)
   
   The only possible improvement I could imagine for this book is to make it more kitchen friendly. I use mine so often and it is not easy to keep it open!
   
   If you like grilling, and want to grow your repetoire past oil/pepper/salt/teriyaki sauce--this book is indispensable, easy to follow, and it will grow with you over time. Like my Joy of Cooking and my Fannie Farmer, I consider it a classic.



4. I am loving this book; use it on the weekends to create fabulous meals. Have not been disappointed with any recipe so far. This book also encourages you to use many products you never tried before.



5. I bought a copy of this book when I stumbled on it here on Amazon, having never seen it before and knowing little about it. It did not take long at all to realize that this is the most useful book on grilling I have ever seen.
   
   The subtitle of this book says it all concisely: "A Complete Guide to Flavoring Food for the Grill". This is not a how-to book on grilling. Rather, it is more of a guide on flavoring food. There are a few complete recipes with step-by-step instructions (such as Pork Tenderloin with Mustard-Molasses Glaze) but the large majority of the content is formulas for flavoring foods on the grill.
   
   The formulas are broken up logically by type, as follows: Marinades, Brines, Sauces, Glazes, Mops, Sauces/Relishes/Jellies, Sweet Sauces, Rubs/Spice Blends, Vinaigrettes, Butters, Pestos/Tapenades and finally Dipping Sauces. There is a wide variance in the combinations of flavors that the author uses to create her formulas, so there is something for everyone and there's a recipe for any conceivable food for grilling. The author also includes a short list of what foods will benefit with each formula, which is a great help in narrowing down which to use when the decision may otherwise be difficult.
   
   I have not tried a lot of the formulas but I have tried a few of them for specific dishes where I wanted "something different" and so far every one I have tried has been a huge success with my family. As a result I tend to reach for this book before I go after any of the other grilling books I own.
   
   This is a great book for anyone wanting to really master flavorful grilling. It is not an in-depth study on the art of grilling and it covers only the most basic grilling techniques, but with the basics in hand anyone can create wonderful, flavorful grilled foods using the formulas provided in this book.

5 comments about Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard.

1. One of many great BBQ books on the market. Good recipes and advice that have been tested in the real world of competition BBQ.



2. I've had this cookbook for a few years now and I absolutely love it. When I first bought the book, I was not new to BBQ-ing or smoking, but I wasn't overly experienced either. There are numerous tricks of the trade that Lampe outlines in this book that will instantly make your BBQ better. I find that the book's real insight and expertise come from the "Big-Time" recipes that Lampe uses for competitions. The other recipes that I've used from this book are good, but the instruction and recipes for his competition dishes are worth the purchase of the book alone. If you are looking to impress your friends with your skills around a smoker or grill, I would recommend this book to get you going in the right direction. If you are already a seasoned BBQ competitor, the book offers a way to compare yourself to one of the most successful competition cooks in the country and provides a jump off point for exploring new recipes.



3. I was a little skeptical after reading a few slightly negative reviews but I have read the book cover to cover and have to admit I'm sold. This is a Great reference book with great recipes. I would definitely recommend this book if you're a novice or a seasoned (No pun intended) griller.



4. Page 73 - Injected and Wrapped Pork Butt. It's nectar of the BBQ Gods.
   
   The only thing negative that I have to say is that I cut back on the salt in Ray's recipes.



5. I got this book and a couple others when I got my first smoker. The others have fallen by the wayside while this one is dog-eared, annotated, and otherwise exhibiting signs of love. Every recipe in here has been great and the techniques are spot-on and easy to understand. I've used the thick and sticky sauce as my base to add upon and friends who don't like BBQ, like MY BBQ!

No comments about 1000+ DUTCH OVEN RECIPES - Ultimate Camping & Outdoor Cookbook.

5 comments about The Big Book of BBQ: Recipes and Revelations from the Barbecue Belt.

1. The function of a review, to me, at least, is to help the reader decide whether or not to shell out the dinero to buy it. This a a very worthwhile addition to one's BBQ cookbook shelf, featuring tons of excellent recipies, as well as other information relating to 'que, which I will summarize below.
   
   As to the recipies, the title is a little bit deceptive; not enough to diminish the five star rating, but the recipies do not all concern themselves with the traditional "low & slow" cooking technique that we associate with true barbeque. There are many recipies that are more grilling, such as steaks, chops and burgers, and some are actually for (shudder!!) indoor cooking, in whole or in part. The reason that the rating was not decreased by this, is that the recipies end up with good results, regardless of the cooking technique. These recipies range all the way from appetizers to desserts and there are sections dedicated to rubs, sauces marinades, flavored butters, etc. And there are, of course, recipies for the barbeque essentials, brisket, pork shoulder and ribs... and there are several of each.
   
   The "extras" in this book are several: there are listings of recommended "barbeque joints" in pretty much all the Southern States; there are descriptions, including contact info, for the major competitions, such as Memphis in May, as well as regional and local events. The photographs are many and excellent, but, unfortunately, most are not captioned, so we don't know who the folks depicted are.
   
   The interest in Barbeque is a recent phenomenon: when I started cooking over fire about fifty (gasp!!) years ago, books like this did not exist. Barbeque was a largely unknown thing, except in the South, and learning how to cook various foods over live fire was a "catch as catch can" thing. The equipment, such as it was, was pretty primitive, too. Nowadays, we have sophisticated grills and pits and a whole lot of books, some good and some not so, to help the novice, as well as the experienced cook to produce consistantly good food for family and friends. This book is a very worthwhile addition to the literatue, and I'm glad to have it.
   
   On a personal note, I often get a sense of continuity with the past when I cook outside, and, with 'que, particularly, a sense of participating in the genuine American native cuisine. There's a neat sense of patriotism there, and I like it.



2. Book was new. Excellent book for BBQ recipes with pictures. Have tried recipes from book and all excellent. This is a very good book for someone learning the correct way to BBQ.



3. I collect BBQ books, I have some very good BBQ books, but this book I truly believe is the best book in my collection. Pictures are outstanding; I can't wait to try the potato salad. This book isn't full of different ways to fix one particular cut of meat, it looks like they just printed the best of the best ways to prepare. Buy this book, you won't regret it.



4. I just bought this book based on all of the positive reviews. I made Troy's baby back ribs, baked beans and roasted camp corn. The ribs say they will take 6 hours. Mine were dried done in 3 hours. The rub was ok but I have had better. The beans tasted like some chemical concoction. They tasted fine before being baked but after, they were inedible. I suspect it was the Pick-a-Peppa sauce that changed during baking. The corn was ok if you like herbed corn but my husband washed his under the tap and put butter on it. I am very disappointed in the results.



5. I picked this book up about 2 weeks ago and have made 4 of the recipes to rave reviews from my discriminating family. Like many passionate grillers, I have a couple of dozen recipe books. This book distingushes itself by containing simple recipes that take so little prep time, yet produce such unique flavors.
   
   Every recipe book should elicit accolades from at least 20-25% of its dishes. I have a hunch that percentage might be higher with this book. And the chef appreciates the short prep time as well.

5 comments about Indoor! Grilling.

1. This is a GREAT cookbook for any type of indoor grill you may have. Since I have a few different types of indoor grills, I appreciate the separate cooking instructions for each type. Every recipe we've tried has been a winner. I highly recommend making the sauces, compound butters, salads and other various accompaniments included with many of the recipes because, as good as the basic recipes are, these are often the soupçons that transport the dishes to whole new levels.
   
   The reviewer who complained about the recipes being not much more than salt and pepper must have another book, or must not be making the accompaniments. The Grilled Swordfish may seem pretty basic until you add the perfectly balanced, tart, creamy, puckery, garlicky flavors of the sublime Lemon Basil Butter. The Georgian walnut sauce is a killer with what might otherwise seem like standard grilled trout. The Cuban Sandwich and Medianoche are absolutely authentic versions of two brilliant sandwiches for which the cooking technique is paramount and clearly explained. The chicken recipes I've tried are all pretty darn terrific.



2. I currently live in an apartment where we are not allowed to grill for fire safety reasons. My wife and I are looking to move out soon to our own place and the first purchase we are making is a grill.
   
   Raichlen is an excellent teacher when it comes to all things grill and fire, take these words and learn them. Then get more adventurous, but after you master the techniques first.



3. This purchase went very smoothly. I received this book in the condition stated and in the time promised. I was very happy with this purchase.



4. 
   Absolutely fanatastic! Very well organized.
   Very helpfull tips. The recipes will
   allow you to take your George Forman to a new
   level.



5. I ordered this book for practical recipes for my indoor grill. The recipes are not what I expected. They are not for every day grilling - strange combinations of ingredients. I plan to sell this at my next yard sale.

5 comments about Fannie Flagg's Original Whistle Stop Cafe Cookbook: Featuring : Fried Green Tomatoes, Southern Barbecue, Banana Split Cake, and Many Other Great Recipes.

1. The only problem I have with this cookbook is choosing between all the delicious recipes between its cover! My favorite? I can't choose just one but will start with the Kentucky Bourbon Chocolate Pecan Pie, Mississippi Mud Cake, Good ol' Southern Pecan Pie, Lemon Ice Box Pie, Southern Banana Pudding, Vanilla Custard Ice Cream, etc. and that is just the desserts! Everything I make from this cookbook gets rave reviews and requests to please share my secret recipes. My copy is one of the original hardbacks that came out right after the movie but I have purchased numerous copies of the paperback to give to family and friends as gifts.



2. My Mom wanted the book for my sister...I googled and found exactly what she wanted. My Mom was tickled pink.



3. If you loved the book and/or the movie this cookbook is a must! Southern recipes at their finest.



4. I was well pleased with the conditon of the book and the great recipes and photo's inside. A real keeper.



5. I'm not a Southerner, but I can cook like one by using this cookbook. I always make the pecan pie recipe for my husband's birthday. Not exactly low-cal, or low-fat...(you get the point) but so delicious.

5 comments about The New Gas Grill Gourmet, Updated and expanded : Great Grilled Food for Everyday Meals and Fantastic Feasts.

1. This is an excellent grill book. It gives you new ideas on how to grill better. Well illustrated and it is written by someone that enjoys cooking on the grill. This is a keeper



2. Just what i needed still a charcoal man but wanted to know how to grill on gas since i got a gas grill for my birthday



3. I originally found this book at Half Price Books. If you love herbs, vinegars, marinades that are relativly easy, you will love this book. I pick a recipe for every Saturday Night to enjoy. The instructions are almost fool proof because working with the flame of the grill can be challenging.



4. I have used the original Gas Grill Gourment for several years. My children both have requested many recipes from me so now they each have this new book and love it!



5. So far so good with the cookbook. The recipes are good and the book has come in handy already. I recommend it for the novice griller.

5 comments about The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals.

1. This book is indexed by each vegetable and it gives you options for grilling these vegetables. It is easy to follow and the dishes are tasty.



2. An excellent resource for a wide variety of grilled vegetarian meals. Think:
   
   goat cheese, pasta, and grilled summer vegetables
   grilled pizzas
   pattypan squash towers
   black bean burritos
   grilled veggie burgers with onion and blue cheese
   refried bean tacos
   goat cheese and olive panini
   tomato basil panini
   egg in a nest with cheese
   herbed summer squash chips
   little mushroom bites
   grilled pita chips
   holiday chestnut-mushroom pate...
   
   and tons more!
   
   and pasta salads, side dishes, marinades, sauces...
   
   there is not only a wide variety of tastes from asian to southwestern to italian to good ol homestyle American, but excellent tips on how to grill as well.
   
   This is most assuredly a keeper for great summer meals.
   
   Negatives: no photos, no nutritional information



3. This book contains many great recipes and unique ideas for things to grill .. including vegetables, main dishes, and even some really awesome desserts. I always get asked, "what the heck do you barbecue if you don't eat meat?!" .. this book increased the list of answers I can provide ten-fold. :) Highly recommended, for vegetarians and meat-eaters, too!



4. This book has loads of tasty recipes- starters, mains, desserts and everything in between. The only downside is- there aren't any pictures of the dishes, which is sometimes nice for a bit of inspiration.



5. Some of these recipes are decent and I appreciate the advice on grilling fruit, but this book is for people who want unnecessarily elaborate recipes that often only nominally call for a grill. Many of the recipes require one to cook most of the meal on a stove or in an oven and then merely finish it on a grill. Potato pancakes, corn chowder, and burritos should not require a grill. Putting grill marks on a quesadilla does not improve the flavor, it only prolongs the cooking time.
   
   I would have preferred something closer to Alice Waters' veggie books: detailed advice on how to choose and grill a variety of vegetables along with a handful of recipes for each one.
   
   Look elsewhere if you want recipes that actually benefit from the use of a grill. Purchase this book if you absolutely must use a grill for all recipes come hell or high water.

5 comments about Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food.

1. From shopping for the right gas grill and considering different features to recipes for over a hundred great grilling productions, GRILLIN' WITH GAS comes from a food writer who offers expertise in the subject. From BBQ Spareribs with Apple Cider to Curried Chicken with Mango-Curry Chutney, this comes packed with color photos and is a real winner for any general lending library.



2. GREAT Cooking on a gas grill with this book by Fred Thompson/ Excellent tips for a gas grill and fabulous receipes... It was comprehensive and easy to moderate to excecute the recipes. Thank You Fred.....



3. I really like the book, It has plenty of recipes and gives a lot of info on what to have on hand to do your grilling. I sent one to my son for his birthday and now he is becoming the grill master of his house.



4. We have made 5 or 6 recipes from this book so far and each one of them has been better than the next. The sauces are fantastic and because it's for gas grills, the instructions are very detailed as to how many burners to light, etc. We find this particularly helpful. My husband said the ribs we made from one of the recipes were the best he'd ever had!



5. This is one of the best gifts I have ever received. It has a number of tips from setting up your grill to preparing complete meals. The tips on cooking times and temperatures has lead me to try a number of the receipts in the book. The recommended temperatures for various meats is invaluable to the average griller. I find this book so useful that I have now made it a gift for any of my friends or family that venture into the world of grilling with gas. I highly recommend this book. It is a great reference manual and I use it almost every time I grill.