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

1. I love this cookbook and have given copies to friends and family. I purchased this new edition because my old one fell apart from use.



2. However, many are too fancy or require ingredients that I don't have in my "meat and potatoes" kitchen.



3. 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



4. 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



5. 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.

1 comments about The New Outdoor Kitchen: Cooking Up a Kitchen for the Way You Live and Play.

1. Deborah does an amazing job with this how - to on outdoor cooking. beautiful pictures and designs to inspire even the most uncreative of readers. highly recommended - she even includes pictures of her own amazing outdoor kitchen which is just a testament to her knowedge and experience. even if you are just looking for ideas or creative possibilities pick up a copy and you will not be disappointed- you truly get what you pay for. i wish i could just carry out all of the projects she puts in here!

5 comments about Jerk from Jamaica: Barbecue Caribbean Style.

1. I received "Jerk from Jamaica" in the mail on Saturday, and my husband and I couldn't resist planning a feast for the next day. Already I'm singing the praises of this book, and I just can't get enough of the leftovers.
   
   Helen Willinsky grew up in Jamaica, studied cooking in Europe, and ran a resort in Jamaica; she includes family recipes, traditional recipes, and recipes that blend older Jamaican elements with newer ingredients and traditions. She strikes a beautiful balance, one so many authors fail to achieve, between introducing us to traditional methods and ingredients and yet making it possible for us to enjoy Jamaican flavors in our own kitchens even if we don't have access to a barbecue grill or all of the traditional Jamaican flavorings.
   
   You'll need access to some sort of barbecue grill or the equivalent in order to get the most out of this cookbook, it's true, but it's certainly worth buying even if you don't have that. Oven directions are included for many recipes, and there are even adaptations to the slow cooker and other such modern conveniences. A few sources for ingredients are provided, as well as substitutions using more commonly-found items.
   
   The quality of the recipes is right up there with the Sugar Mill cookbook, but this book focuses primarily on a simpler, narrower type of cooking. It's easy to whip up these recipes with little advance notice, but they'll satisfy your tastebuds for days on end. If you're looking for something new to do with your grill, this will certainly qualify!



2. When we went to Jamaica in '05 for the first time, we broke out of the all-inclusive, rented a driver and took a day trip long the north coast. We had our first meat patties and stopped at the driver's favorite jerk stand and had our first real jerk chicken washed down with Red Stripe.
   
   When we cook out of this book, every recipe takes us back. We brought Helen's first book back with us from Jamaica and we never cooked anything from it that we didn't enjoy. What I get from this book is the sense of Jerk. I grow my own Scotch Bonnets and now prefer them over the many Habanero varieties I've grown. I look for the biggest Jamaican pimento berries I can find (usually at a Mexican grocery).
   
   If you've ever had jerk and wondered if you can do it too--buy this book. You can! Follow her recipes and it will be jerk, Mon.



3. I made the spice rub like the recipe in the book and have mainly cooked some of the chicken. It tastes very munch like that I buy down the street at a place that makes jerk dishes. The "cook" is from Jamaica and he says thats the way they make it down there. The tastes are quite a departure from any other foods I have eaten. The book is very well laid out with many pretty pictures. Tom...



4. Ms. Willinsky has put together a very down to earth, readable and do-able cook book. I've tried three of the meats and one of the salads, and intend to do more. None of the jerk is too hot as written -- add your own peppers as you wish -- so nothing to be afraid cf "jerk" you may have had elsewhere. The flavors are very subtle.



5. We have been working our way through this cookbook. Every recipe we have tried has been wonderful. Spicy, bright, flavorful. We love it. Recipes are easy to follow, results wonderful

2 comments about Southern Living Secrets of the Souths Best Barbecue (Southern Living).

1. Other books of the same genre' offer more for less money. I'm a BBQ lover and have many books on the subject so I feel qualified to submit this opinion.



2. I purchased this along with Southern Living 40 Years of Our Best Recipes the week before Labor Day and it was delivered within a couple days. This was my first BBQ cookbook and will probably be my only one as I am still reading and finding awesome recipes I want to try. My contribution to our Labor Day cookout was four recipes from this cookbook: Tropical Smoothies, Four-Hour Barbecue, Grilled Asparagus and Honey Barbecue Sauce (which I used on babyback ribs and chicken quarters). ALL of them were a HUGE hit and the cookbook was passed around during the cookout. I have purchased two additional sets as birthday gifts and the recipients have raved about the new recipes they are anxious to try, especially from this BBQ cookbook. I also shared this BBQ cookbook with some of my co-workers and they all want their own copy (I'm not letting this one out of my sight for very long). The recipes are not complicated and so far, have provided wonderful results.
   
   There are other helpful tidbits in the front of the cookbook that were interesting to me: There is a fairly decent list of BBQ places and BBQ events to visit across the country so now I can build my travel plans around those places/events. Reading the grilling tips in the front has even inspired me to purchase a smoker. Although it is a paperback version and may not be able to withstand my constant reading and use, I am very excited about this cookbook and will definitely be using these recipes year-round.

5 comments about Eating Korean: From Barbecue to Kimchi, Recipes from My Home.

1. I love this book not only because the author is my friend's sister, but because I am Korean too and know how the food should taste. The taste of food is regional, but the recipes in this book are very good. You can tweak it to what your individual tastes are, but I love the simplicity of how she describes everything and also that its not just all fluff and pictures. The stories are heartwarming. She also tells you the names of the food in Korean (written in English the way Koreans would pronounce it) and there are sooo many recipes! I think this is the best Korean food cookbook written in English by far.



2. This is an excellent cookbook, albiet one written by a Korean-American. Like most younger Korean-Americans, she has toned down the fire. This is not a problem because almost all of her dishes can be heated up or energized by adding ground Korean Chilli Pepper. She gives excellent background on the dishes and this book is one of the best Korean Cookbooks I have seen in English. The only other comment I have is that she like many young people adds a bit too much sugar for my taste in her recipes.



3. Like a lot of Western fans of Asian cooking, I never am quite sure if what I'm eating in a restaurant is the real, authentic cooking of a regions, or an overly Westernized version. Korean food has not been homoginized to the extent that Chinese and Thai food have in this country, but unless you're dining with a Korean-born companion you can never know for sure. The same goes for cookbooks; is this the real recipe someone would serve in their home in Korea, or something that's been homoginized to a MacDonld's-trained palatte?
   
   I bought "Eating Korean" after reading reviews both here at Amazon and at a few on-line bulletin boards for Korean expats and Korean-Americans. The general concensus was that while the recipes were toned down a bit in seasoning, they are indeed authentic. So far, my experience has been that carefully following the recipes in Celia Hae-Jin Lee's book will deliver something very close to what I've had in various restaurants. I've made her seafood pancakes (Pa Jun), kimchee pancakes, and various namool, and all have come out very close to what I expected.
   
   Unlike some cookbooks for non-western cuisines, no special cookware or difficult techniques are required for most of the recipes presented here. A large pot and a skillet or wok should suffice for most any recipe. Grilled meats like Bulgogi can be made on a barbecue grill. You might want to buy a traditional bowl for serving the hot BiBimBop, or some large mason jars for making Kimchee, but that's about it.
   
   Aside from the recipes, the author's stories of growing up Korean in Korea and America are very enjoyable, and provide a context for the recipes; I was greatly reminded of another favorite cookbook, "Every Grain of Rice: A Taste of Our Chinese Childhood in America", which, although about Chinese and not Korean cooking, has a similar narrative structure.



4. This is another excellent Korean cookbook. The recipe for Pancakes is excellent and tastes just like my expensive local restaurant's. Highly recommend for anyone addicted to Korean food.



5. I lived and worked in Korea for almost 2 decades and consider korea my second home. I also love to eat and cook Korean food. I also married a Korean and have some insight in day to day meal prep. I am disappointed that Bechu )korean cabbage) is compared to napa cabbage. It is not the same. Twice a year Koreans buy bechu for betchu kimche, winter and summer kimche. It is very similar, but not identical to a typical cabbage you get here in the US, heavy, solid. I am also disappointed in some of the ingredients / descriptions and uses. For example, ground red pepper - gochu garu versus ground chili paste - gochu chung. That was not really addressed yet is a mainstay in the Korean meals. Some Korean dishes are difficult to put into a recipe simply because some of the ingredients real take a lot of time to prepare. We are lucky here in Denver that there is a Korean market, Midopa, which imports the actual Korean vegetables including bechu, got to gi (turnip) and so forth so we can make authentic Korean dishes. However, you cannot obtain homemade, that is to say family made, soy sauce and sesame oil produced here in the US. There are some older agimas who keep to the old ways who make it but is for family use, not for sale. My inlaws will bring these items here when they visit. The difference in taste is like night and day. Be advised also that each family prepares their meals a little differently.

5 comments about Eat What You Want And Die Like A Man: The World's Unhealthiest Cookbook.

1. Great book. Who would have expected a cookbook with humor? The chapter on pizza alone is worth the price. This weekend I made better pizzas than ever just following his advice.



2. EAT WHAT YOU WANT AND DIE LIKE A MAN is without a doubt the funniest book I've ever read. I love the way he cuts through political correctness and, in his words, gives the "food Nazis" a swift kick in the behind. The recipes are also great. Highly recommended!!



3. This book is not for the faint-of-heart types who use light margarine and canola oil - it's for people who eat butter dipped in lard and topped off with bacon grease. It's for people who think "Gee that would be pretty good if you dipped it in melted butter and put some more sugar on it.
   
   If you are tired of the food police telling you what to eat and what to drink, this book is for you.
   
   The author is a genius, probably because we share the same first name. He's also a bit humorous. (Don't drink any hot coffee while reading, it burns coming out of your nose.)



4. I've been following Steve's website for a while now, and he's really built up a good set of writing chops.
   
   He's also grilled, broiled, and fried a few chops along the way. If you buy this book and read all the way to Chapter 13 (it helps to read the book before you make the recipes, or you may die of a massive coronary before you can finish), you will discover a stuffed pork chop recipe so good as to cause hallucinations about 3 bites in.
   
   He's also put up a website for continuing work on the theme. Plug "manly grub" into your search engine and go see what the fuss is about.
   
   Now if you'll excuse me, I picked up some Bonta pizza sauce from GFS and some sliced provolone and block mozzarella from Costco today, and they're not going to assemble themselves, you know.



5. Are these real reviews? The reviews sounded so similar in style (to the author's in the excerpts available here) that I checked to see what other reviews they've written. Mostly these reviewers have only reviewed this author's books. (And to great acclaim!) Are these reviews sales pitches from the author?

5 comments about The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry.

1. Have not by any means read, or tried, the whole book. But the section on equipment is very helpful. The entire book looks really very good, as are all of their books. This is one of the 2 weeks of the year in which it is nice, as opposed to cooking ON the sidewalk sort of heat where I live. So outdoors is great.
   
   I was just a tad disappointed in the pizza and bread section. The reason was strictly me, I am sure. But I have been really into hand making bread in particular for about 30 years. I usually bake them on a pizza stone in the oven. I recently saw a wood fired pizza baking BBQ sort of thing at the barbeque store- and I have tried to convince my husband to build me one, for my now once-a-month loaf, for 15 years. No luck. So when they mentioned this device in equipment, I was hoping they would check it out and try some. Perhaps for the next book?



2. With 850 recipes, including 200 sauces and rubs, big and thorough are the operative words for this James Beard Award-winning team's latest (after "Good times, Good Grilling").
   
   They begin with solid definitions of the various outdoor techniques. Grilling, for instance, is always done over direct heat, with the cover up. Does that mean you can't make beer can chicken? Sure you can, but don't call it grilled. Actually in the Jamisons' version it's smoked and takes leisurely hours.
   
   Then there's rotisserie roasting, planking, and big-pot frying (corn dogs, catfish, fried Oreos) or boiling or steaming (blue crabs, lobster). But the majority of receipes employ their favorite cooking method - grilling. There's even a skewered grilled cheese sandwich appetizer and grilled fruit parfaits in addition to authoritative instructions on grilling burgers, steaks with mouthwatering sauces, suckling pig, ribs, game, and poultry of all kinds and cuts.
   
   In addition to Smoked Beef Tenderloin, Ground Lamb Kebabs with Black Olive and Lemon Relish, and Planked Salmon, the Jamisons also include chapters on drinks, vegetables (Middle Eastern Peppers with Pomegranate Sauce, French Fries, Lacquered Tofu and Vegetable Skewers), breads, salads and desserts.
   
   Geared to entertaining, most recipes serve six or more. The tone is opinionated, knowledgeable and friendly and we amateurs are encouraged to be creative and reflect our own flair and taste as long as we can refrain from doing anything scandalous, like flattening burgers with the spatula.
   
   There are menus scattered throughout as well as boxed party tips, variations, and sidebars. Recipes cover an international gamut and all occasions from holiday parties to backyard picnics. A primer on grills and smokers explains what to look for and even includes brand names.
   
   Dare I say it? This could be the only American outdoor cookbook you'll ever need.
   
   --Portsmouth Herald



3. To say this book is complete is an understatement. I bought this book after using their "Smoke & Spice" book for several years. "S & S" is strictly about low and slow cooking of beef and pork, while this one is much more broad, with excellent recipes and ideas for entertaining. If you're mainly concerned with making great BBQ pork and beef, I'd start with the "Smoke & Spice" book. The rubs and sauces recipes are super. But my guess is you'll soon graduate to this book if you like outdoor cooking and like to entertain.



4. This book was written to clear up some misunderstandings about grilling, and it exceeds in a winsome and delightful fashion!
   
   Many wrongly think anything on a grill = grilling. This is dispelled and corrected with this book, so get it to learn on!
   
   It is about flavor at the right temp to match with the ingredient being cooked, and here is the full range of methods and equipment: planking and big-pot frying and boiling and charcoal and gas and fire-pit and rotisserie and smoking and deep frying, et al.
   
   It is a big collection well done! Idea is to dine and cook together outside and enjoy, so exploring new recipes, new methods, new equipment, will inspire and delight the cook and the fed, plus there are recipes for sides and desserts which require inside type preparation. It's almost 600 pages of advice and inspiration to take the journey.
   
   From the plethora of offerings here thus far, I've sampled only a few but they were outstanding: Salmon Fillets with Chile Honey Butter; Grilled Lamb Chops with Dill Yogurt Sauce; Grilled Eggplant Sandwiches;
   
   The pleasure from trying these mouth watering delights is the vast untried collection that now awaits.
   
   This is truly nice addition to the seasonsed griller as purchase or gift, as well as for the novice or in-betweener. Only downer which would have spiced up this offering is some color photos.



5. This is by far, the best cookbook we own. It is huge, and contains every recipe you could ever want or need for rubs, marinades, sauces, every kind of meat, great sides, and even cocktails...this book is like a textbook for grilling because it teaches you so much about every which way to use your grill. We have given it as gifts and everybody has loved it and even bought it for their friends and family as gifts! Buy this book and you can throw away any other grilling books you own.

No comments about Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather.

5 comments about The Williams-Sonoma Collection: Grilling.

1. This collection of cookbooks from Williams-Sonoma rocks! With over 40 recipes in this one book alone you're set for the casual backyard BBQ with friends or a more intimate dinner with the one you love! The pictures alone are reason enough to buy this book. From grilling vegetables to pears with raspberry-Grand Marnier sauce this book covers a wide spectrum of mouth-watering recipes. **The baby back ribs with honey-jalapeno marinade are to die for***.
   
   Be sure to add this to your cookbook collection -- and don't stop here... there's nine more on this website and even more at Williams-Sonoma stores to make your collection complete!
   
   Happy Grilling!!!!



2. This is a truely wonderful addition to any cookbook collection. Unlike most cookbooks that require you to spend a lot of money buying ingredients you most probably will only use once, these recipes mostly require olive oil, garlic, onions, peppers, the basic seasonings (e.g., oregano, salt, black or lemon pepper, etc.), and occasionally one more fancy addition (making the dishes MUCH less expensive, and allowing the true delicious taste of the meats and vegetables to come through). The book also offers a nice variety of dishes. It includes recipes for grilling chicken, fish, meat, mushrooms, AND deserts! (Did you know you can make a desert on the grill?) As a last point, these simple dishes can look fancy enough to impress anyone. I made a whole dinner for my husband on our two year wedding anniversary. I served the Shrimp with Lemon-Garlic Butter and Grilled Portobello Mushrooms with Basil Oil over rice, the Grilled Red Pepper, Sweet Onion, and Tomato Salad on the side, and the Grilled Pears with Rasberry-Grand Manier Sauce for desert. It took me about 45 minutes to prepare all the rubs and sauces (just because it was my first time putting it all together), but about 10 minutes to cook everything at the same time, and 3 minutes to serve. The meal was such a hit that my husband wants to make a new grilling dish every Wednesday night! By the way, for the novice grillers, the book also offers a glossary and an instructional section discussing types of grills, preparing the grill, checking for doneness, etc. I hope you enjoy the book as much as we do!



3. Wow. what a find. I was hesitant to buy the Williams and Sonoma book because I thought that the recipes would be too complicated and require expensive ingredients and be too fancy for the way I like to cook, but the dishes are easy to prepare and extremely elegant - without being too time consuming. I love this book. Got this book in the mail two weeks ago and have used it half a dozen times so far.



4. This book makes me pumped for summer! The recipes for the marinades and sauces look and sound really good. They are also explained very easily. One thing that I really liked about this cookbook, among others, is that the variety of meats, vegetables and all that good stuff is pretty big. It's not your 'regular old down home grillin' guide'. It's got pizazz, and I like that. I would recommend this cook book to anyone who likes grilling. Or, if you don't like grilling, get it for someone who does.



5. Thius cookbook has so many great recipes even my boyfriend has started enjoying cooking!!!

5 comments about Grilled to Perfection: Recipes from License to Grill.

1. Great book with some awesome recipes!
   A great book for any real aussies! or BBQ enthusiasts!



2. I just wanted to second all the great things you've probably already read about this book. It goes more in depth than I expected and has a lot of background info. on grilling, keeping your grill in good condition, and has a lot of tasty recipes. Take a chance on this book, you will not be disappointed.



3. Have enjoyed the recipes in his book almost as much as the shows. The pace of the preparation on the show is a bit fast to make many notes, but being able to go back on your own time and review a number of those creations from the show is fantastic. Prepared the stuffed Tenderloin with peaches and hazelnuts for a big gathering of folks for my wife's birthday and it was fantastic! Having to buy more books now to circulate among friends.



4. I really love the show on Discovery Home and thought this would be a great book, but it's really just okay. I wasn't terribly excited about the explanations or the recipes and there definitely are not enough pictures.



5. Haven't tried that many recipes so far but looking through the book there are lots of things I havent thought of before.
   Like the structure of sides in one chapter, sallads in one and just the different bbq recipes under their respective chapter.