5 comments about Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking.

1. America's favorite food in the opening decade of the 21st century isn't the hot dog or mom's apple pie -- it is the hamburger in all its variations and diversities! The latest addition to the popular Wiley cookbook series 'Recipe of the Week', veteran cookbook author and hamburger authority Sally Sampson has compiled 52 'kitchen cook friendly' recipes that will provide a different style hamburger every week of the year. Accompanied by the superb full-page sized color photography of Yunnee Kim, each recipe notes how many burgers it will make, a brief word of personalized introduction by Sally, the ingredients for the condiment and the burger it goes on, easy and well presented step-by-step instructions for its preparation. From Beef Burgers with Soy and Lemon; to Curried Chicken Burgers with Chutney; to Spicy Chipotle Turkey Burgers; to Lamb Burgers with Herbs; to Cuban Style Pork Burger, to Caramelized Onion and Chickpea Burgers, this is a fabulous collection of gourmet quality burgers that goes quantum leaps beyond anything a fast food join can turn out. "Recipe Of The Week: Burgers" is a welcome addition to any personal, family, or community specialty cookbook collection. Also very highly recommended are two earlier Wiley cookbook collections by Sally Sampson: "Recipe of The Week: Kabobs" and "Recipe Of The Week: Cookies"!



2. I didn't think I was such a burger fan, but I have made many, many recipes from it. Each recipe has been easy to make and excellent. You will find so many delicious variations you will never make a plain burger again!



3. My husband brought a copy of this burger cookbook home from the library, and we loved the first burger we tried so much, I knew I had to have my own copy. I've been giving this cookbook quite a workout! We have enjoyed every recipe we have tried, and we are looking forward to making them all. Besides being easy to prepare, the burgers are packed with flavor. Some of the burgers are made with beef, but there are also many recipes that use non-traditional ingredients like tuna, pork, salmon, chicken and black beans. Some of our favorites are the Spicy Chipotle Turkey Burgers, the Curried Cheddar Burgers with Chutney and the surprisingly yummy Caramelized Onion and Chickpea Burgers. We like the burgers so much, I also bought Ms. Sampson's Recipe of the Week: Kabobs, too, but that's another review!



4. this was just one of the cookery books i was looking for.
   Cooks will find it easy and usefull to cook with.
   And will find it very intersting.
   Good cooking.
   Burger King.



5. I received the book entitled "Burgers" in a timely fashion. The book was in good condition.

5 comments about The NFL Gameday Cookbook.

1. We found this cookbook when we were looking for January posts for our website. Although we are not football fans, we ARE food fans...but this book is really interesting! The recipes are fantastic, the photographs are great, and the content is really interesting, both about the teams and the cities they represent! This book would make a great gift, not just for the football enthousiasts, but high school/college grads, fathers, grandfather's, cheerleaders, or anyone who likes to host game parties or even likes simple, good, food. As always, to really review the book, we tried a recipe, Creamy Coleslaw, page 195, and it was not only easy, but also delicious! It may well become one of our favorite coleslaw recipes! To view the whole review, and our picture of the Creamy Coleslaw, go to our website...Enjoy!



2. Recipe Variety and Taste +2
   Presentation +2
   
   Really a novel twist on gameday favorites such as hot-wings. Makes a great present for the football fan in your life.



3. i have a husband who loves to try new recipes. he also loves football. the recipes are easy to follow and he prides himself in choosing new recipe and serving it. we both enjoy watching football. and a plus for me is that he gets to cook on football sunday!



4. 
   I purchased this book for my college age son. The guys in his house are ready for football season now! They find the recipes are exactly what they're looking for; easy, tasty, tempting pictures. And not just for Game Day - it gets used during the week as well. This was a great purchase.



5. Bought this book for a co-worker who loves to cook. He said the book was excellent! He has tried may recipes and continues to love it!

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. 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.



2. 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.



3. i was not impressed with this book at all,no chef needs to own this book,nor anybody else for that matter,its a recipe book only,and all can be found elseware!!!



4. I have grilled for years and consider this book to be the best I ever. All of my guest comment about the great recipes. We have given this book as a gift to many of our friends and family. If you only have one grilling book on your shelf it has to be this one.



5. A fantastic find for backyard entertainment, learning more about grilling, roasting, smoking, etc just as the titles says. Do you love to cook, experiment, and play creating with food? The authors have a wonderfully delivery of information, technique and a style that appealed to my senses. They mention where some of their creations came from while traveling, camping and grilling around the world. A wonderful way to experience people, places and culture whether in your own backyard or far away from home.
   
   List from back of dj:
   89 Spice blends, rubs, marinades, and mops
   76 Barbeque sauces, salsa, and relishes
   22 Dips and spreads
   43 Burgers
   33 Great Steaks
   58 Chicken dishes
   154 Things to do with Seafood
   25 Perfect sunset drinks
   20 Recipes for Ribs
   41 Luscious Desserts
   
   And there is the description that cinched the deal for me, I wanted some different spice blends, rubs and marinades to play with. Have a yen to try Buffalo - pg 405 "Peppered Buffalo Steaks", gives a description of, some history and mail-order source. Venison is on the next page. Pulled pork, pg 328, talks about the cut of pork, gives the rub next, a vinegar mop and then proceeds to walk you through the process with party tips and other suggestions to finish out the process.
   
   No photos, tip boxes are highlighted for quick reference, packed full of useable info.
   
   If you love to share food, family, backyard fun, or just close company this book has infinite possibilities available. Great fun to try out the ideas, recipes and suggestions to discover food.
   
   Enjoy the sunsets, shared with others!!!

5 comments about Barbecue Biscuits & Beans: Chuck Wagon Cooking.

1. Great fun to read and learn of chuck wagon cooking. Good recipes, hints and suggestions. Simple and clear advice for a novice. Photos are terrific.



2. My son told my husband about this cookbook, so my husband had me order it. He loves this cookbook.



3. I first checked this out at my public library, but had to have a copy of my own. I have tried several recipes already and love every one of them. I am enjoying their section on sauces like Jalapeno Rasberry Sauce and Red Chile Butter. I am reminded of days past with their Onion Cucumber Salad, just like my gram used to make. The ingredients are what I normally have around the house, so that makes this just a very easy book to use and enjoy.



4. I bought this book for my husband when our camping menu was getting boring. This book is now our menu planning bible when we go camping. The recipes are easy to follow and fun to cook the chuck wagon way. The buttermilk biscuits are fantastic. Being big fans of Lonesome Dove, the foreword by Tommy Lee Jones is great too.



5. Bought as a gift for my mother who loves cook books. We know Cauble (but that's a long story..ha ha)
   She loved the book.

5 comments about The Asian Barbecue Book: From Teriyaki to Tandoori.

1. I had friends over on the weekend. In the land of OZ, Barbecue is quite popular among locals as you can do it for most occasions. With the help of the book, I cooked the most delicious BBQ using prawn, beef and other ingredients, the result was amazing !
   
   Highly recommend to every one who is looking for a decent purchase.



2. It's barbecue season once again and for those who would like to be numbered among the culinary adventurous is offered "The Asian Barbecue Book", an impressive collection of specialty recipes showcasing 125 gourmet quality barbecue dishes with a distinctively Asian flavor. Of special note are the introductory sections providing novice chefs with barbecuing fundamentals, recipes for Asian rubs, glazes, marinades, basting sauces and condiments. Complete with side dishes, salads and desserts, the entree recipes range from Grilled Chicken Breast with Green Curry Paste; Seared Teriyaki Tuna; and Caramelized Soy and Lemongrass Spareribs; to Indian Frontier Lamb Chops; Grilled Stuffed Chilies; and Chinese Cole Slaw. Profusely illustrated throughout, "The Asian Barbecue Book" is recommended as an ideal culinary reference for every dining occasion where gourmet quality, palate pleasing and appetite satisfying barbecuing is to be engaged.



3. Skaria's Asian Barbecue Book is a must for all cuisine passionate and the ideal cookbook for those cooks who love good food. The contents (balance of different meats, pultry, etc..), and the presentation are exceptional. This absolutely complete book speaks not only about Asian barbecue, but of all the Asian cuisine.
   With roots in India, Thailand, Switzerland, Alex Skaria offers a subtler and fresher approach to Barbesue and Asian cuisine
   The subtitle is an invitation to a delicious voyage, from Teriyaki to Tandori. By writing an introduction before each recipe, Alex Skaria links between all countries and gives you ideas to serve the recipe.
   No doubt, the Asian book is an ideal gift for all gastronomes.



4. The author shows an excellent talent to introduce even the novice to asian barbecue cuisine. On the first 15 pages he just gives you basics for anyone who wants to get into BBQ and even some hints for the expierienced cook. This part is followed by a clear and detailed overview which gives you an introduction to the ingedients and principles of marinades, pastes and glazes, not to forget the rubs and stuffings. It covers the best from the phillipines to mongolia and from Lebanon to Japan, for any taste there is a bite. From then on you are ready to face the principle dishes combined to different starters, salads and even sweets. What makes this book something special is the authenticity to the real asian cuisine which differs so much to the so called fusion cuisine. On the other hand it is the excellent base to get creative.



5. This is a BBQ/Grilling cookbook, but you could easily adapt the recipes for home oven use.
   My kids are picky eaters, but I was able to get them to try "asian" variations on the dishes they know & love.
   The different sauces and dressings are awesome.

5 comments about The Great Ribs Book.

1. This book is a true rib lover's treasure. The first 33 pages (nicely photo-illustrated) have everything you need to know about types of ribs, meat preparation techniques and cooking methods. After that, it's nothin' but ribs baby!

   Be ready to make a tough decision though - which recipe to do first. There are mouth-watering pictures of almost every recipe, and so far, we have not found one we didn't like. This is a cookbook that rib lovers will want to work their way through from cover to cover this summer.

   My family's favorite so far is the Carolina Barbecued Ribs (bottom photo - back cover). These have both a rub and a mop and will take you to straight to "Hog Heaven". (If you have little ones or don't like spicy, cut back on the chili powder for this one. It's pretty hot.)

   I own LOTS of rib recipe books and this one is by far the best. It's packed with at least one full summer of the best rib-tasting you'll ever enjoy, but you'll return to the recipes in this book again and again.




2. This is the third book on cooking ribs that I have purchased in attempts to "keep up with the Jones" on our BBQ block.
   
   The methods, techniques and tips on preparation and cooking are right on, and straighforward enough for the average Joe to grasp.
   
   The sauces, described as too foo foo (paraphrased) by another reviewer, are awesome, and I haven't tried one that we didn't love. Make sure you are shopping in a well stocked spice store or outlet, as some of the ingredients aren't as readily available (at least in Ohio) as I would have thought (Cardomon pods?).
   
   Word of caution...the recipes don't make themselves, and are a tad bit complex. Budget some time to concoct, and you will be very pleased with the results.
   
   My favorites are the Cowboy Rub (for you spicy Chipotle fans) and the Tandori, which is also great on chicken. Only complaint, as pointed out in a previous review, is that the book will not remain open when laid out on the counter.
   
   You will not be disappointed with this book!



3. I got this book mainly because I love ribs, but its really not the all-inclusive Everything Ribs book that it first appears. Try Steve Raichlen's ribs book for a rib encyclopedia if that's what you want.
   
   Don't get me wrong, there are several dozen marinade and basting sauce recipes for asian, caribbean, latin, mediterranean and american style basts, sauces, and marinades, but all the cooking instructions, without exception, are exactly the same from recipe to recipe. There is a short but informative section at the front describing cooking methods, including oven roasting, grilling, and indirect heat, and descriptions of different types of ribs.
   
   But, the drawback to this book is that all the types of cooking aren't necessarily suitable for all the types of marinades or sauces, since all the recipes describe the exact same preparation, you don't really know if the sauce is better served on the side, as a baste, or as a marinade; therefore I think many of these recipes are geared toward oven roasting rather than grilling or smoky barbecue-type preparations.



4. This is my go-to book for ribs, doesn't matter what kind: baby back, spare ribs, country style, it has it all. This book makes it very easy to serve up great tasting ribs. Very informative book regarding rib types, cooking methods, and sauces/rubs. You don't have to have a grill or fancy smoker to make the ribs in this book, just an oven or stove top for braising. An added bonus is the glossary of ingredients, there are so many brands this is very helpful. I don't agree with one of the reviewers that this book doesn't have the types of rib recipes that you can eat with beer, beans and blues music...totally untrue, plus I find it surprising that he/she gives a review without trying one recipe, his/her loss. My favorites are the Chinese Baby Back Ribs (I used spareribs for this recipe and it was fabulous) and the Country Style Ribs Braised with Way-Down-South Sauce....ymmmm finger-licking good.



5. I ordered this book because I borrowed a copy from a friend. I prepared ribs using one of the recipes in the book and it turned out fabulous. It was difficult to pick out a single recipe because a lot of them sounded so good. Anyway, I placed my order for a used copy. When I received the book I was pleasantly surprised to find it in a "like new" condition. I received my order very quickly and was very pleased with the condition of the book.

No comments about Startin' the Fire.

3 comments about Dr. BBQ's Big-Time Barbecue Road Trip!.

1. I was expecting a book mainly about a trip around to restuarants but it turned out to be much more.
   
   Somehow Dr. BBQ managed to put out a book with four topics running together and at the same time! There is the cookbook portion, stories about regional bbq cuisine all intertwined with explainations of the barbecue competition circuits.
   
   The recipies are for everything in the BBQ world, rubs, sauces, meats, beverages, side dishes, and desserts.
   
   This is not a tour of every restaurant in each area but a
   he hits the major ones and then hits a couple no one has heard of.
   
   The book starts out with his tour of Kansas City. There is 16 topics in the Kansas City section, including the American Royal and KCBS itself. The restaurants each get a little write up.
   
   Then he was off to North Carolina (because Kansas City and North Carolina are right next to each other, right?) He heads off with a friend to score each location. Oddly he does not score the KC locations.
   
   Tennessee was next. Memphis in May is discussed as well as 'The Jack.'
   Something else about the book sticks out in this section. He discusses the sterotypes of each style and tears it down if it isn't true. For example Putting slaw on a pork sandwich is considered a Carolina thing, however in Memphis you get slaw served on pork sandwiches. Locations are not scored again just discussed.
   
   Now he heads off to Teaxas where he scores the locations again. It is done on a different scale as Carolina but scored none the less.
   
   he then is off to the North Midwest, Illinois, Ohio, etc. and then to the South, the east, and even the west. No locations are rated but there is more the same - locations you may have heard from with some good recipes mixed in.
   
   This would be a good book for any level of BBQer to pick up. A beginner could even start with it. Because of the diversity of the book it could become one of the handbooks of the BBQ world.



2. First of all I have to say that I own all four of Dr. BBQ's Cookbooks. The recipes are fantastic and the directions are easy to follow. Dr. BBQ doesn't care what you cook on his recipes work for just about any cooker you might own. The Stories in Road Trip are a great read by themselves. The wealth of recipes in the book is a true treasure, too.



3. This book provides everything you need to cook for all your guest. I love the recipes from all over the Bar-B-Que loving country and perfect for my Green Egg.

5 comments about John Willingham's World Champion Bar-B-q: Over 150 Recipes And Tall Tales For Authentic....

1. I have had Mr Willingham's book for over 8 years now and still consider it part of my bbq inner sanctum. It's not just his great rubs and sauces but his enthusiasm for the process! In my opinion the key to having fun with BBQ is experementing with various rubs, mops, marinades and pastes (wet rubs if you will). John's book for me was what got me started "Having fun". I highly suggest John's rubs and sauses, espicially if you ar just starting out. They are very good and work with a wide variety of meat, poultry or fish. John's instructions are very straight forward. If you catch the bug I also recomend Paul Kirk's "Championship Barbecue Sauces". Paul's book will take you deeper into the variaties of rubs, sauces etc. Above all remember - Have Fun and eat well!



2. Love this book. Haven't found a bad recipe yet. The hot wings got raves from eveyone I've made them for. Have a huge collection of BBQ books. This one is in the top 10.



3. I received John Willingham's book as a gift and have read it cover to cover. It's packed full of bbq secrets from the greatest bbq contest cook to ever put on an apron. Willingham details basic cooking methods including what wood to use and what wood not to use, temperatures to cook at, and he provides his personal recipes. I especially like the rib recipe and his recipe for pork shoulder. These recipes can be used as written, or you can tweak them slightly to suit your personal taste. The recipes alone would be worth the price of the book.



4. This book has very good tips and methods on HOW to BBQ, and is then followed by a decent number of recipes. The recipes are not quite my style, but they are good anyway. One big positive thing about this book is how it describes building your own pit. Not all books do that, and information on building your own pit is fairly scarce. I agree with an earlier reviewer that this book tended to advertise the authors products a bit, but the author also gave some knock-off recipes so you don't have to buy his products. I would recommend this book for a beginner who doesn't want a really big book. This book is thinner than some of the other big BBQ compilations, and that is nice, but I prefer some of the larger books personally. My favorites and "Smoke and Spice" by Cheryl Jamison and "Paul Kirks Championship Barbecue". These are both large books, but worth every ounce in pure BBQ heaven!



5. I found this book to be an overhyped offering by a veteran of the competative BBQ circuit, and I'm of the opinion that their publisher went along for the ride and joined in the overhyping frenzy because they want to make money too ... regardless of whether or not the book lives up to its own hype.
   
   STRENGTHS:
   * The author does at least cover some of the basics of classic BBQ, including dry rubs, mop sauces & marinades, basic wood use, and the like, and he waxes nicely poetic in places about the joys of slow cooking. Props for the latter, because it's sadly going out of style.
   
   * There's some modestly decent introductory information in here on hardcore BBQing.
   
   * Some of the recipes in back actually appear fairly decent old fashioned offerings ... like shoofly pie.
   
   WEAKNESSES:
   * There's only 150 recipes in here, many of them borrowed from friends and acquaintances, and ranging widely in quality from very good to merely adequate. So in a word, this book is thin on serious content, and it's padded with recipes that aren't even the author's. Wait, lemme re-check the cover ... yes, the cover clearly implies that the book is indeed SUPPOSED to be about 'world champion' BBQ recipes - so how did all the padding by non-champs and non-BBQ get in there ?
   
   * You can't have a serious book on BBQ without spending a decent portion of the page count on primal cuts of beef and pork, how best to break them down and approach each. The author spends too little time on such material, to the book's detriment. I expected more effort from a 'world champion' - not that the title really means all that much.
   
   * Many of the condiments, mixes, rubs, and sauces called out are proprietary, and are primarily available from the author's own little startup company (very convenient and opportunistic, yes ?). The author does deign to lay out recipes for a dry rub or two, and a basic mop sauce or two, but he could have done more on that. My philosophy is simple - either tell me how to make it (and why), or keep the book (and the product placements) and get stuffed.
   
   * Much of the equipment that the author waxes poetic about is his own personal (and highly customized) BBQing rig, which the readers will never have a chance to work with. He doesn't spend enough time/depth covering the type of equipment commonly available to most readers (ex: basic 'bullet' water smokers, basic offset smokers, electric smokers), and the result of this somewhat self-serving focus is that the usefulness of the book to the everyday reader is significantly undermined.
   
   BOTTOM LINE: Lots of hype, and a pretty cover photo, but thinnish on genuinely useful content. I'm not saying that the author can't cook - rather, I'm saying that he doesn't do nearly a good enough job passing such skill on the readers. So, this book is a bit like a meatball hero ... it looks pretty when you order it, but one you bite in, it's mostly filler and not enough meat. There are LOTS of better book on BBQ out there. Save your money, and avoid this one. This book is proof positive that having BBQ trophies on one's wall does NOT mean that someone's any good at writing cookbooks.
   
   Incidentally, shame on everyone who raves about this book - it seems rather clear to me that people who do either know relatively little about serious cooking or reviewing books about the same, or they're chiefly interested in boosting their personal amazon stats ... perhaps both.

4 comments about Cooking Light Cook's Essential Recipe Collection: Grilling: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook's ESSENTIAL RECIPE COLLECTION).

1. I bought this book for my BF who loves to grill, but also loves to pack on the Calories. He loves to cook for me, but often I can only eat a bite or two because he likes to slather oil and butter. I thought the pictures of meant done "lighter" might inspire a more harmonious meal time. It definitely worked and he loves the book. He's tried 5 or 6 ideas and they all came out delicious. Plus, it's lighter so we're both happy.



2. Bought a new grill last weekend and received this cookbook from Amazon yesterday. LOVE it! Cooking Light Grilling is filled with delicious-sounding, healthy recipes for summertime meals. I can't wait to try some of the yummy ideas... like Portobello Burgers... maybe served with some grilled fruit on the side? There are 57 recipes in the book, and I'm sure I'll try nearly every one before Labor Day!



3. We have had this book only two days and I made the rum/pineapple salsa chicken and the rum pineapples and ice cream...OUTSTANDING!! There are so many great recipes, all very simple (time consuming to chop everything!), but well worth the effort...the variety of simple recipes covers the spectrum of diets...vegetarian, grilled fruits, grilled potatoes, steak, turkey burgers, poultry, and more...GET this book!



4. . "Cooking Light Grilling" ($17.95, Oxmoor House, 144 pp.) offers the editors' favorite 55 recipes from the hundreds they've tested over the years for the magazine. And the best part is they're all your classic favorites, prepared with an eye toward cutting calories without giving up flavor.
   
   The book is beautifully illustrated with loads of full-color pictures (a full-page finished dish pic for each recipe plus another to illustrate a technique). The recipes are easy to follow and for the most part there aren't hard-to-find exotic ingredients. Plus, there's plenty of helpful hints included.