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

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



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



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



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



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

5 comments about Plank Cooking: The Essence of Natural Wood.

1. I grew up in the Pacific Northwest, and have always enjoyed the flavor of salmon cooked over alder. After some friends treated us to alder "planked" salmon on a camping trip, we searched Amazon and discovered this book. We've tried a number of the basic recipes with great success. Perhaps more significantly, those recipes have encouraged me to experiment with a variety of woods for some of my more "traditional" recipes, every time with great success. (For example, spareribs, a Texas-style dry rub, and either an alder or hickory plank make a fantastic taste combination.) The recipes include a wide range of spice and flavor combinations, from simple to what I would call "nouveau cuisine," which should meet most people's taste preferences. And the range of possible combinations, based on wood types, additional spices, or flavors in the soaking process, leaves room for almost limitless experimentation.
   
   We have enjoyed the book so much that we've given it as gifts to several friends. Their responses have also been enthusiastic.



2. We have been plank cooking salmon for years. The Haugen's book on plank cooking has opened up a new world for us. WE have used recipes from every chapter both on the grill and in the oven and they are all wonderful! The easy to follow instructions and recipes will make it easy for anyone to become an expert at plank cooking!



3. I really enjoyed this book...different ideas and lots of great ideas to try...well worth the money



4. This book is well written and includes what types of planks to use, how to prep the planks, and cook with them. The recepies are very easy and good, especially the salmon ones. The flavors the planks add are wonderful. We have cooked with them both on the BBQ and in the oven.



5. I have to agree with a previous reviewer: The layout and pictures are well done and really interesting to leaf through/look at. The recipes however, are quite bad. Really bad sometimes. I personally think that it is really hard to ruin a nice salmon fillet, but this book achieves this in 2 of their 3-4 salmon recipes - the Xmas salmon and the one right before that (haven't tried the other two). Then there are all these other recipes that are just plain weird.
   
   I am not going to burn this book as another reviewer suggested, but I will certainly keep it as a prime example of when a picture IS NOT worth a 1000 words. The authors here should really stick to photography for now and not subject anybody to their cooking until they have had more practice. A lot more.

5 comments about Asian Noodles: 75 Dishes To Twirl, Slurp, And Savor.

1. If you like recipes that don't work, sauces that don't thicken, then this is the book for you. It's a collection of poorly written recipes that I would recommend you don't waste your money on.
   
   If you're serious about Asian cooking, don't waste your time or money with this book.



2. I don't usually hype cookbooks. However, this one is terrific for anyone who loves Asian food, but doesn't have a Thai or Vietnamese place right around the corner. The recipes are clearly written, and use ingredients that most decent supermarkets carry. My family has loved every dish I've made from this book: soups, salads, spring rolls, you name it. It's one of the best purchases I've ever made, and I have hundreds of cookbooks.



3. I bought this book because I adore Asian noodle dishes and I'm also usually pressed for time. I agree that the recipes may appear almost too Americanized when reading the ingredients, but always turn out wonderfully. I own many cookbooks but have found myself cooking from this one often.



4. I picked it up since I love Asian noodle dishes but have no Asian cookbooks and I haven't been disappointed yet. If you keep the staples around, it is so easy to pick up a few vegetable & protein items and throw together a tasty meal. I have made about 5 of the recipes so far and they've been delicious and satisfying, plus it's easy to improvise or make substutions based on availability of ingredients or preferences. The sauce:noodle ratio is perfect everytime. The recipes are economical and make nice leftovers! I also rate the book highly for design - it's very clean, modern, and easy to use, with close-up photos.



5. In my opinion, the noodle is genius. It's fun to eat and takes on the flavor of whatever you put it in. This recipe collection really capitalizes on the variety of ways noodles are using in Asian cooking including recipes for things like Crispy Shrimp Balls, right alongside noodle soups like Udon. Every recipe in this collection is delicious and the pictures are beautiful. The clean design of the book makes it modern enough for a trendy coffee table. The reference guides for noodles are an added bonus. I will never get tired of his cookbook.
   Thank you Ms. Simonds!

5 comments about Extreme Barbecue: Smokin' Rigs and 100 Real Good Recipes.

1. Goodness gracious if this isn't the BEST BBQ cookbook I've ever read and owned. Dan the Pig Man has everything you have ever needed or will ever need to impress your friends, be loved by family and lusted after by your spouse. This is the quintessential BBQ cookbook. Throw the others out.
   And while you're at it, be ready for Dan's next product - Eau de Que! The essence of barbeque in a spray. If you can't eat well at least you can carry the aroma around with you.



2. The subject here is barbecue and Huntley knows the material. This book is an entertaining and informative re-
   source for the backyard barbecue fan in your family. It is worth reading and you will find a few recipes to try at home.



3. This book is great for people that would like to cook outdoors for a crowd but they don't know how.



4. Recipes and passion... this is what this book is about. Not your ordinary cookers and smokers.
   
   Check out page 120 and 123. It's about as simple of a grill as a person can get. And propabably fun to cook on too.
   
   And page 171. A front-end loader grill.
   
   And page 59. It's a trash can folks.
   
   And check out page 255-256 for a whole hog cooker.



5. EXTREME BARBECUE: SMOKIN' RIGS AND REAL GOOD RECIPES is a fun blend of unusual barbecue recipes and a visual focus on unusual or 'extreme' barbecue rigs, from a rig composed of sawhorses and a tin roof to a homemade cob oven. Whether you choose the rig route or the plain ole Weber, any library catering to patrons who 'que will love EXTREME BARBECUE: the blend of vignettes and notes from such adventurers melds well with recipes such as Caribbean Meat Loaf or Oysters in Thick Cream, creating a memorable, fine and unique 'que cookbook.

1 comments about Parties, Potlucks, and Barbecues: Recipes for Casual Gatherings (Taste of Home Annual Recipes).

1. Great book! Contains many family style recipes that are also a hit when entertaining. It's an Americana cooking style that Taste of Home is known for. This is a comprehensive book that includes all types of recipes. For me, it was a "gotta have it" recipe book.

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.

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

1. This cookbook gives you some different ideas for supper. Alot of the recipes are healthy. If you like seafood, this book is for you.



2. This is a great cookbook because of it's variety and simplicity. It has a wide range of receipes (appetizers and main dishes; seafood, vegetables, and meats) that are not overwhelmingly complex. Most require readily available ingredients. It's not overly basic, but simple enough to use everyday; unlike some cookbooks that are targeted to someone who can afford to be in the kitchen all day.



3. 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.



4. 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!



5. 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!

2 comments about Still Smokin.

1. This book has recipes for things one might not ordinarily think to smoke, along with some more typical fare. Great addition to any BBQ/smoked food book collection. The company's cookers are the best on the market, and they don't waste your time with weak recipes.



2. I recently bought a smoker for my husband as a father's day gift and could not find any recepies in regular cookbooks. So, after having to choose out of a pretty wide variety at Amazon, I picked this one. Although I prefer cookbooks with pictures, this book is clear, simple, without outrageous ingredients you can't find at any store. The ribs were delicious and we'll be using it again very soon.

5 comments about The Great Ribs Book.

1. We try a new recipe each week out of this book and haven't found a bad one yet -- they're GREAT! The marinades are equally good on chicken and pork tenderloin.



2. I become skeptical when I see a word such as "Great" in the title of a book. It is either immodesty or exaggeration. I am happy to report that, in this case, the word fits very well.

   Each recipe is complete unto itself. It includes the rib type, rib preparation, recommended cooking technique, a rub, the mop, sauces, serving suggestion, etc. The recipes are simple and easy to follow. Kudos to the the kitchen testing staff. Of note is that most recipes can be done simply in an oven, and do not not require a smoker.

   This is a good example of a cookbook that focuses on only one subject. It does a very good and very thorough job covering its subject.

   My complaint here is that the book will not lay open flat in the kitchen when you are doing the recipes.

   The recipes are reliable, and you will love the flavors. Highly recommended.




3. 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.




4. 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!



5. 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 comments about Steaks, Chops, Roasts & Ribs.

1. In general, this book is reliable, complete, and extremely useful to anyone who eats meat more than once in a while. It is good addition to your bookshelf and recommended highly. The primary value of this book is completeness. No matter what type of meat or cut you have, there is a relevant chapter and recipes for it; this book covers it all. Systematically developing recipes for all types of meat must have been a daunting task. Although this book is seriously flawed, if you cook based on the wonderful piece of meat you got at the supermarket or butcher rather than cooking from a cookbook from a famous celebrity chef, this book is pretty much the only game in town and rather indispensable. My main warning about this book: the recipes are focused on the proper procedure and technique, not on what is easy or convenient; some of the fussiest recipes I have ever seen come from this meat cookbook (I will refrain from complaining about the futility of Yankees trying to cook oriental food, chili, or barbecue).
   
   The authors have focused on those wonky little details that are usually glossed over and can make or break a good meat dish: correct breading technique, meat thickness, internal temperature, proper resting method, etc. The first part of the book has a valuable catalog of meat cuts. Each cut has alternate names, a drawing, and ratings for flavor and cost. Only professional references available to butchers are more comprehensive. The chapter organization based on cut (ground, steak, etc.) rather than the usual type of meat (lamb, beef, pork, veal) is a good educational tool: it emphasizes proper preparation technique rather than animal type. Some recipes have been successfully re-engineered (mock Cassoulet; Beef Wellington, halleluiah), while others (osso buco, pot au feu) are no better than the ones I got from Joy of Cooking.
   
   Although this book is indispensable to everyone but vegetarians, there is plenty to criticize and much room for improvement.
   1) The authors have bland, Yankee taste buds (Cook's Illustrated facilities are located in New England). Many of the dishes are boring and insipid, and their renovations amount to little more than cutting back on spices and flavors (steak au poivre and pan-based wine reduction sauces to name just two disappointments).
   2) The procedures seem to be rather fussy; I doubt that their version of blanquette de veau is any better than the one I have prepared successfully several times in a number of different circumstances (Professional Cooking, Gisslen).
   3) The book suffers from side-bar mania: putting important information in little asides in random places in the text where you will never find them if you try to look them up.
   4) There is the problem with names: they vary greatly depending on which part of the country you are in, and this issue is never addressed (ask a butcher in California for a spencer steak or shell steak and you will get a blank stare unless he is an old-timer).
   5) The chapter organization by type of cut and preparation method (e.g. stew, chops outdoors, skewers, etc.) is intellectually more satisfying than a traditional one based on meat type (beef, veal, pork, lamb), but is more difficult to use. If you come home from the supermarket with some meat you got on sale, you will have to thumb through several different chapters to find relevant recipes.
   6) The catalog of meat types would have been more useful if it also included tenderness, preferred preparation method, and recommended best recipes.
   7) There are a few cases of sloppy editing (dried fig ingredient in a lamb dish disappeared halfway through the recipe; title confusion of Au Jus versus Yorkshire Pudding; skillets that magically become roasting pans ; not telling whether accumulated oil should be drained or used in the next step; the page reference on p. 347 should be "350", not "35"; p. 384 has "see page 000").
   8) The home made tonkatsu sauce (Japanese pork cutlet) is a terrible, grade school imitation of the real stuff.
   9) One sidebar suggests a dangerous procedure: picking up an electric wok by the handle with one hand and scraping out ingredients with the other hand (woks, electric or otherwise, should never be picked up with one hand, even those with western style stick handles). To remove ingredients from a wok, use one of those funny, shovel shaped wok spatulas.
   10) The recipes tend to be long and fussy. Working your way through multiple steps can be frustrating.
   11) A "time to execute" for each recipe would have been useful for beginners, as some recipes take many hours (or even days) to execute from beginning to end.
   12) Some of the recipes are diffcult and for seasoned carnivores only. A difficulty rating would have been useful.
   13) Even though a plurality of recipes require a grill, the authors never cover which one to get (also for gas grill recipes). It is clear that the recipe procedures assume that you have a Weber kettle grill; the recipes make no sense for some other commonly available grills.
   
   It has chapers on: steak (grilled and indoors), kabobs, chops (grilled and indoors), cutlets, stir fry, stew, pot roast, roast (grilled and indoors), chili, barbecue, burgers, cured pork, and sauces.



2. I first encounted this book in the library, I was attracted by the title. I was a little skeptical at first, thinking it would be extremely boring since there is no fancy picture in the book, but as I started reading it, I was amazed by the info in the book, they tell you every single detail involved to make sure everything turns out perfect. And they tell you the every single little things e.g. the science behind aging your beef...
   Even my husband who never cook in the kitchen enjoys reading it. One of our favourite receipe is beef kebob. My family and friends were all amazed how tasy they are, and begging for receipe. I like the book so much, so I ended up ordering if from Amazon, and since then I have also ordered a few more book published by the same published. I would strongly recommended this book to everyone.



3. If you are not familiar with Cook's Illustrated magazine and their numerous cookbooks, let me introduce them to you. What they do is they take a recipe into their test kitchen, prepare it over and over again until they reach the very best way to make it, and then publish the recipe, along with a detailed report on their testing and how they arrived at their findings. This is a wonderful concept for the serious home cook and baker, because aside from their delicious (mostly) foolproof recipes, the cook is invited to learn the science behind the recipe, and this is a valuable learning tool. To me, the people behind Cook's Illustrated and their cookbooks are more than just a source of good recipes, they are EDUCATORS. And I have learned a great deal from them in the couple years that I have been exposed to them. "Steaks, Chops, Roasts and Ribs" is one of the wonderful cookbooks in the Cook's Illustrated series that I wholeheartedly recommend to the home cook who wants to learn more about the art of preparing various meats. Although some of the recipes within can be found in their much more comprehensive and all-encompassing cookbook "The New Best Recipe", this book stands apart if not solely for its wonderful and fully detailed section on the various cuts of meat. Every type and cut of meat imaginable is addressed in the beginning of the book, with a description of the cut, its alternate names, a rating of its flavor and an idea of its cost. There is also an informative section about the primal cuts of meat, what "branding" means and basic cooking methods. The information doesn't stop there, however, because scattered throughout the book are many other tidbits of information, like how to successfully make pan sauces, the best wines for cooking, product reviews, and helpful cooking illustrations. The recipes themselves (and their cooking methods) are varied enough to placate any home cook, from the grill maniac to the stew lover. There is something for everyone in this wonderful book. And unless you're already an expert on meat, I feel confident that you will learn something new from this book!



4. I have been a cook for last 6years in Australia and working in Korea at the moment. The restaurant that I am working is very busy and always looking for new menues. Someone gave me this book and I tried to make some of dishes and rubs. The result was fantastic. I strongly recommend this book for anyone who is interested in cooking. Also it will be very helpful to professional cooks to get ideas.