5 comments about Grill Pan Cookbook: Great Recipes for Stovetop Grilling.

1. This cookbook was something of a waste--glad I got it used. The used copy I got still had the Pottery Barn sticker on the back, which comes as no surprise--I don't think that the author of this book intended to have it actually serve as a guide to cooking with a grill pan. Rather, it's a glossy throwaway publication that would look great tucked in to a gift box along with a new grill pan.
   
   This book is full of photos...and big chapter headers...and white space...but very few actual recipes. Also, there's nothing really "grill pan specific" about them; it's really more of a "barbeque substitute" sort of thing. Nor is it a guide to one-pot cooking with a grill pan, which is sort of what I was hoping for. I really don't see myself making much of what's listed in this cookbook; if I wanted to get a million other pots and pans dirty I wouldn't bother hauling out the grill pan.



2. This is the essential book to have. I have made almost every recipe and they all turned out soooo good. Make sure you get a very good quality grill pan like All-Clad. Even the friends I have who did not cook before now can because of this book. One pan cooking was never better!



3. This cookbook is a great guide for new grill pan users--it simply states the basics of this cooking method, plus also adds some easy,yummy recipes!



4. This cookbook has some of the most delicious looking dishes in it! Most seem fairly easy to prepare and I am highly looking forward to having time away from traveling to try several of them. If you are buying a grill pan I would very much recommend this book, if not for educational purposes then just for fun!



5. A good guide with a nice selection of simple recipes that taste great. There are some fancier dishes in here, but they are still fairly easy to make, meaning simple in the number of ingredients and actual cooking required.
   
   Provides good tips on how to get the most from the grill pan. Nice images of the dishes and the book layout is overall nice to look at. It is not a very big book with an inordinate amount of recipes, but more than enough to make it worthwhile to have for the recipes it does have (enough to get many meals without repeats over a couple of months) and the information.
   
   Get a good grill and enjoy.

No comments about BBQ 25.

1 comments about Indoor Grilling for Dummies.

1. I was unhappy with one of George's books and bought this one and two others. I'm glad I did. I liked the additional suggestions beyond just the recipies.

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

1. My boyfriend is South Korean, and I bought this book for him for Christmas. Part of the gift was my promise to learn to cook his favorite comfort food. I made the bibim bop (rice and veggies), the oxtail soup and the green onion pancake. The first two turned out great, the smile on his face when he said it tasted just right was priceless. However, the green onion pancakes were horrible (it tasted just like paste). I thought it was funny that the only ingredients were flour, water, green onions and vegetable oil (I mean, isn't that exactly how you make paste??) so I looked up some recipes. All the recipes I've seen on the internet call for an egg. So, you see, this book was just providing the foundation. My advice is to use your intuition with this book. The recipes are simple, and I knew there should be an egg in those pancakes. If you trust that your instincts are right, I think it helps to get better results from this book.



2. This book has a lot of recipes that come to mind when one thinks of Korean food. Some of the recipes are good, however, some are just bad. It's a hit-or-miss kind of a book. For example, the recipe for pinenut porridge, that was a disaster. My mom, who was born and raised in Korea who is a lauded cook, tasted the food I made and she was like, what is this? Also, the fried chicken recipe was not good at all. However, the bulgogi recipe is good. So as I stated, some are good (however, not excellent), while others are just plain BAD. I would just go ahead and buy a book that has more consistently.



3. .... and the stories and tidbits don't hurt either. This is the first Korean cookbook that I've come across that actually made korean cooking do-able for me. it is straight forward and descriptive w/o being wordy.
   the ingredients are ordinary but the results are all fabulous.
   
   I started out easy with the bibimbop and tofu dishes and the chicken/pork/beef bbq marinades. then I ventured out into the hearty soups and side dishes. all recipes have been reliable.
   
   This book isn't perfect but no book is and I'm actually thankful this one exists because it allowed me to gain confidence in korean cooking. who knew I would be making kim-chi at home??



4. This was a gift I received from a family member. I am not the greatest cook in the world and I can become very overwhelmed by recipe books. This one, I not only enjoyed looking at the recipes and feeling capable of making them, I enjoyed reading her narratives. I still have not attempted to make anything since I have not been cooking anything but my tried & trues for the past year - due to planning a marriage, getting married & now planning the move to be with my husband.
   
   I am taking this cookbook with me to Korea and plan to add my own discoveries as I learn how to cook from my mother-in-law.



5. I've been looking for that "perfect" Korean cookbook for as long as I can remember, and this comes as close as it gets to being that cookbook. While not every recipe is a perfect match to the tastes I grew up with, most are. The steps are clear and concise, stories are engaging, and the recipes are just hands-down delicious. One of the best, authentic Korean cookbooks on the market. Other notable examples are Maangchi's Korean Cookbook and Discovering Korean Cuisine (which has the definitive soon-dubu recipe that perfectly matches what I find at my favorite Korean restaurant).

4 comments about The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for saving the planet one bite at a time.

1. The fine art of grilling can raise any dish to the level of true gourmet cuisine. That is the purpose and promise of Shannon Hayes' 'The Farmer And The Grill: A Guide To Grilling, Barbecuing And Spit-Roasting Grassfed Meat". An impressive and thoroughly 'cook friendly' collect5ion of recipes covering all cuts of pasture-raised beef, lamb, pork and poultry, "The Farmer And The Grill" also includes step-by-step instructions for creating home-made herb rubs, marinades and barbecue sauces. Of special note is the advice and guidelines for sustainable, environmentally friendly outdoor cooking, principles for accommodating the natural variation in grassfed and pastured meats, and practical tips for selecting and working with pasture-based farmers. There are even tips on Argentine-style asado cooking! Along with recipes ranging from Rosemary Studded Spit-Roasted Beef; Mushroom and Olive Burgers; Grilled Steaks in a cilantro-Olive Paste; and a Java-Cinnamon Spice Rub; to Tamari Ginger Buckwheat Noodles; Rotisseried leg of Lamb Stuffed with Apricots and Cherries; Smoked Country Ribs Jerk Style; and Curried Chicken Salad, "The Farmer And The Grill" offers terrific suggestions for having fun in the kitchen while preparing nutritional and 'planet friendly' meals for friends and family. "The Farmer And The Grill" is an enthusiastically recommended addition to personal and community library cookbook collections.



2. If you are one of the many who are flocking to grass-fed meats and wanna know how to cook them properly (yes, it's different than the grocery store meats you buy!), then you're gonna want to get a copy of this book. Shannon Hayes grew up on a farm and explains in great detail exactly why you should be eating grass-fed beef, lamb, pork and poultry, how to perfectly cook up those delectable cuts of meat so you can maintain all the wonderful nutrients in them, and shares some wonderful carnivorous recipes for your healthy low-carb lifestyle. What a gal!



3. Bought this book after hearing the author interviewed on NPR. Although I don't eat meat, my family does, and my husband particularly likes grilling. We recently started a small flock of sheep so this fall we'll have our own lamb. I've also started buying local grassfed beef and chicken and have found this volume to be an excellent resource. Loaded with great advice for getting the most from the grassfed meat we buy (or raise). The author's sense of humor (essential for a small farmer!) shines through on every page. She also presents a well-reasoned and compelling argument for avoiding mass-produced meats. Highly recommended.



4. As a producer of grass fed beef , I really appreciate having a cookbook to share with my customers. This book provides unique recipes as well as some of the old stand-bys changed slightly to work well for grass fed beef. Thank you Shannon !

5 comments about Jerk from Jamaica: Barbecue Caribbean Style.

1. 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. Bought this book thinking it was really simple with easy to find ingredients. That was not the case but the pictures are very nice.



3. The book makes jamaican cooking easy and the recipies that I have tried are very flavorful and taste good. The rubs and marinades can be used to add flavour to non-jaqmaican foods as well. There are certainly enough keepers in this book to make buying it a terrific deal.



4. I am a Jamaican that has lived in the United States going on 9 years.I love to cook and I love jerk chicken and have tried many different variations of this recipe from online resources, marinades and other cookbooks. The results have always been disappointing, to say the least. I bought this book based on the reviews and tried one of the first recipes, the jerk marinade. I marinated it in chicken over night and cooked it on my gas grill with pimento wood chips as instructed - oh my goodness it was delicious! Tasted just like the jerk chicken I grew up with and love. Finally an authentic jerk recipe that I can make for my friends and family members!



5. This book is very well put together and explains many things about the Jerk way of cooking. Good pics and easy to follow, good buy!

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

1. 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.



2. 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!!



3. 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.



4. 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. I have to say I am biased. I have been follow Dana for a long time, via internet at first, then through her book "How I Gave up my Low Fat Diet and Lost 40 lbs." Now I collect her cook books. Sometimes a recipe is so simple it's more of a "why didn't I think of that" and other times it's an elaborate luxury. Either way, the majority of the recipes in her books fit right with my own tastes. Any serious low carb lifer needs her books as the variety and creativity will enrich their dining experiences.

5 comments about Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather.

1. I first heard of this book in an article in my local newspaper's weekly food column. I tested one of the recipes and knew I had to buy the book. I've tried only a few so far, but they're fabulous! I worked as a sensory analyst (food taster) for nine years, and they truly taste like they were smoked all day on the grill. There are recipes for rubs, sauces, side dishes, and desserts, as well as all types of meats. I'm a little skeptical of desserts with liquid smoke in them, but I intend to try most of the others.



2. Excellent simplified BBQ guide. No BBQ Grill necessary, use your crockpot! Bring back simple, delicious meals with no real fuss.



3. 
   One of my favorite recipes from this book
   
   1 bath of brine (recipe in book)
   One 3 lb. pork loin
   vegetable oil
   2 Tbl. Cheater Basic Dry Rub (recipe in book)
   
   Brine the loin for 4 - 6 hours in the refrigerator.
   
   Heat oven to 500 degrees
   
   Drain loin, discarding the brine. Rinse and pat dry. Place the loin in a large roasting pan and brush with a light coating of vegetable oil. Sprinkle all sides of the loin with the dry rub. Place in the oven and immediately reduce the heat to 300 degrees. Cook for 1 hour or until a meat thermometer reaches 155 degrees. Let rest for 10-15 minutes before slicing.
   
   Cheater BBQ - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat
   
   This has to be one of the best indoor BBQ cookbooks I've ever read and used. In the recipe above I used the Apple Cider Brine, which I choose from a total of 4 simple recipes. Out of the twelve rubs and sauces to choose from I decided to use the Cheater Basic Dry Rub. The combination of the brine and rub gave my pork loin a wonder taste and a tender, juicy texture. I've served this to 4 of my "food testers" so far and they have given this dish a 10+. So this is a real winner.
   
   As I've read through the other recipes in Cheater BBQ and have marked at least 10 more dishes to make. I miss grilling during the winter months and with the use of the bottled smoke that is applied to each dish, I can now enjoy the same taste year round. This is a must have cookbook for winter grilling as well as those summer days when it's simply too hot to fire up the grill.



4. I enjoy tremendously this inexpensive book and the good food I've made from it. I have NO idea how to barbecue over a real barbecue; neither have I a desire to learn, as I'm afraid of open fires. But this book has let me easily enjoy delicious meals that require a minimum of effort and, especially with the crockpot dishes, a minimum of attention to the process. I dislike cooking, so any recipe that, for example, yields delicious cole slaw in a few minutes, whose principal ingredient is "a one-pound bag of slaw mix," is made for me! I can make a crockpot full of "BBQ" chicken for several lovely hot meals with minimum fuss. I couldn't ask for more!



5. I first heard about this book listening to NPR and tried the recipe for pulled pork that they provided. I then made it for a family gathering and my brother who eats meat...and meat thought that it had been smoked and was impressed that I had a smoker. Others put it this way..."it was the last thing I thought about when I went to bed and the first thing I thought about when I woke up...and I dreamed about it." Even the leftovers (not nearly enough) tasted fantastic. So we bought several copies of the book for Christmas presents. Not all of the recipes are for meat, some of them include other things like... vegetables(!) which look very interesting and I'm sure will be great, once we get through the meat recipes. Next year everyone will be getting home cholesterol test kits...

5 comments about Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish.

1. Purchased as a gift for my hubby. He enjoys watching Ted's hunting shows and does a lot of hunting also. Should be a good book for wild game recipes.



2. OK, so Ted Nugent is a favorite from my teen years. What better to give my brother who likes to hunt in Missouri? Many whitetail and turkeys have fallen to his arrows so how about a good recipe book to go along with the hunt. Thanks, Ted, nice job.



3. I have been cooking all kinds of wild game for 30 years. I have been failing at white tail venison no matter how hard I tried, no matter whose cookbook I used and wasted more venison than I can say and finally gave up. The guys pan fried their bucks.
   Then after meeting "Uncle Ted" one day in our local Wal-Mart, and we had rippin'good time in man-land. I was inspired to try again...I watched Spirit of the Wild a few thousand times. I watched his tips, and then bought the cookbook. My first try was such a huge success, I was so praised by the hubby that I felt like a grand champion ! I rated the recipe and wrote down comments in the margin for tweaking it for the next time, and then my second try was a marinade and these are ones that The Man usually really hates.
   He had his first bite and was off to the races with nearly the whole platter! I am telling you , if you buy this cookbook, more reasonably priced than others I have seen, you are fixed for life and will have the happiest bunch of people to feed than you have ever had. The trick is, these recipes are so easy with very little added to the them, nothing Frenchy or anything you can't pronounce. You can make it all and you already have all the ingredients in your kitchen. It's down to earth, and it's so easy on you so you will have energy to enjoy
   the meal with everyone. I leave it out on my butcher block, recipes rates and pages full of comments by The Man, and all is finally well after 30 years of hunting in my household.
   Thank you, Uncle Ted!



4. This book is part cookbook, part 'Nuge stories and philosophy. Of course, you'd expect that with anything from Ted Nugent.
   
   It's not a very thick book. It has recipes for a varied array of game, but most animals only get a couple recipes, which is a shame, since 1 kill will frequently yield huge amounts of meat. Do you want to make the same thing with your entire deer? The recipes, themselves, are sound. They advise treating the meat in the correct ways to maximize flavor and tenderness. The problem is that they're a limited selection of all you can do with game. I would have preferred a description of how each animal's meat is different from the common, domesticated relatives. For instance, how is a deer different from an elk, a cow, a lamb, etc? They're all closely related, but the different fat contents, diets, muscle biology, etc. mean they taste and are cooked differently. For fowl, the range is even greater: chickens are nothing like ducks or ostriches, for example. Even wild and domestic turkeys are drastically different. Also, like their domesticated relatives, the different cuts of game meat are good for different purposes and methods. This book doesn't go into those differences.
   
   In short, while the recipes will work for the hunter who can't cook his kill into something palatable, they won't give him a very deep understanding of properly cooking game.



5. I bought this for my husband for Fathers' Day with a set of BBQ skewers and it was a hit.

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

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



2. 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



3. 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



4. 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.



5. 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!