3 comments about Searching for the Dixie Barbecue: Journeys in the Southern Psyche.

1. The culinary and cultural attributes of Searching For The Dixie Barbecue make for an important and unusual blend of information on Southern cooking, culture, and redneck barbecue origins - but don't expect a recipe book alone. Searching For The Dixie Barbecue: Journeys Into The Southern Psyche pairs black and white photos of Southern barbecue establishments with plenty of travel and cultural background to provide a road journey through the contentious world of Dixie barbecue. The lively, folksy manner makes for a winner for any who love barbecue!



2. What a marvelous storyteller Mr. Caldwell is! I have not finished reading his book, but am savoring each character he meets, each BBQ joint he describes and the food fixed the way it has always been. Caldwell takes a subject and follows every path it leads and you are drawn down the path happily.



3. Interesting reading but, unfortunately no receipes. Rated it 3 Stars because it didn't have them...just ideas and basic facts.

5 comments about Where There's Smoke, There's Flavor : Real Barbecue--The Tastier Alternative to Grilling.

1. Have to agree with some of the other reviewers. This isn't the book to get if you're new to smoking foods. Much better books are out there. The recipies were fine until I got to the part about how to prepare ribs. None of the other books I have on smoking would even dare bring up boiling your ribs before placing them on the grill. Yet, recipe after rib recipe calls for boiling your ribs and then throwing them on the grill. It's true that boiling will render the fat and make the meat tender but it'll also make it bland. Why am I harping on this? Because the real test for quality smoked foods includes ribs (brisket and pork shoulder are the other tests).



2. Hubby got this book and he has already started to cook some stuff out of it! He read the entire thing from cover to cover in one night! Great book!



3. This book is for those who want REAL bbq - chicken, pork, beef, whatever - not just something grilled. Presents ideas for everyday grillers to use to create good bbq in their own yard without spending big dollars on special equipment. If you like to cook and grill, this book's for you.



4. I was excited about a new book to the already many cookbooks. When I got home and started reading Alot of what is writen is not correct at all. I do agree some of what is offered can be used, but not enough to make think "Boy am I glad I got this book" Peace,love and BBQ Is far better just for one example



5. I must agree with a lot of the other folks on this one. Boiling is NOT barbecue! Another thing; how can anyone that smokes food ever tell me that cherry wood is not satisfactory???? Cherry is one of the best flavors to add to other hardwoods for a special flavor that can't be beat. I probably wouldn't use it by itself, but for someone to tell me not to use it at all is just plain wrong.
   
   There are a ton of Q books out there; unfortunately, there isn't one that will satisfy everyone. You takes your chances with everything, I guess. Paul Kirk's books have always been pretty solid.

4 comments about The Grilling Encyclopedia: An A-to-Z Compendium of How to Grill Almost Anything.

1. This is the best grill reference out there. It's concise, accurate, and comprehensive. Includes recipes for excellent dry rubs, marinades, and side dishes. More than a reference, it's easy and fun to read. I've used this book for the past four years as a guide to grill everything from steaks and burgers to corn-on-the-cob, bananas, pizza - even Thanksgiving dinner!



2. This is the best grilling book I've run across. The helpful tips and detail descriptions really make it a must for anyone that is just starting to grill.



3. Being new at grilling, I needed a complete guide and this book, The Grilling Encyclopedia, just fit the bill. Perfect! SO much information and laid out beautifully - very easy to use!



4. From a weekend barbecue warrior:
   
   This is really an excellent reference for ingredients, tips and techniques on grilling and barbecuing. Very practical and useful since the information is well organized, with cross-references to related topics, recipes, equipment and ingredients.
   
   But be aware, this reference includes a few recipes, but it isn't a complete collection of recipes, if that is what you are looking for, you might want to try "The Barbecue Bible" or "The Gas Grilling Gourmet".
   
   And as I always say: always enjoy the experience of barbecuing and grilling at home, with or without this book. With your own recipes or with borrowed recipes. Just enjoy the moment and have a lot of fun with family and friends around the grill.

2 comments about The Complete Book of Vegetarian Grilling: Over 150 Easy and Tasty Recipes You Can Grill Indoors and Out.

1. The Complete Book Of Vegetarian Grilling: Over 150 Easy And Tasty Recipes You Can Grill Indoors And Out by Susann Hadler is an impressively creative compilation of visually appealing and appetite satisfying vegetarian meals. With recipes ranging from Grilled Bing And Queen Anne Cherries; Crostini With Grilled Zucchini And Eggplant; and Pizza With Garlic Tomato Sauce, Ricotta, And Fresh Greens; to Soft Tacos With Grilled Tofu And Pickled Jalapenos; Asparagus, Shiitake Mushrooms, And Tofu en Papillote; and Honey-Ginger Marmalade, The Complete Book Of Vegetarian Grilling is a well rounded and diverse collection of great vegetarian recipes suitable for any and all dining occasions. A core addition to personal and community library cookbook collections, The Complete Book Of Vegetarian Grilling is confidently recommended for kitchen cook's when preparing wonderful meals to be enjoyed by vegetarians and non-vegetarians alike.



2. This book is all you need if you have some experience with grilling but want to grow your knowledge. The text is very readable and the recipes result in delicious meals.

2 comments about Gourmet Burger, The.

1. Written and compiled by Paul Gayler (the executive chef of the prestigious Lanesborough hotel of London's Hyde Park), The Gourmet Burger is a cookbook that elevates the simple burger to an edible art form. Full-color photographs by Gus Filgate, and Gayler's methodical instructions teach the reader to create mouth-watering meals, from Bengali Chicken Burger with Cucumber and Tomato Achar, and Asian guacamole, to Pumpkin Couscous Burger in Pitas, to the Big Apple Deli Burger with Swiss Cheese and Barbecue Coleslaw, and so many more. The creations in Gourmet Burger use taste-tested applications of flavor, texture, spices, breads, vegetables and much more to maximum effect, in this recommended high-class kitchen resource for gourmets in general and burger lovers in particular.



2. Thanks to the online bookshop this fantastic book found its way to Germany. This way we can enjoy a totaly new burger taste. Easy to understand and to cook, espescially the vegi Burgers.

No comments about The George Foreman Next Grilleration G5 Cookbook: Inviting & Delicious Recipes for Grilling, Baking, Waffles, Sandwiches & More!.

No comments about 125 Best Indoor Grill Recipes.

3 comments about Get Smokin': 190 Award-Winning Smoker Oven Recipes.

1. I purchased a Cookshack smoker over 5 years ago and have experimented with it off and on. While I realize that barbeque is more art than science, I have been frustrated by the lack of information on just how much wood to use with particular recipes. I pre-ordered this book in anticipation of learning some secrets and tricks in the use of the Cookshack smoker. I waited for more than a month for delivery of the book and upon receipt of it, I eagerly delved into it looking for answers to my many questions. To my great disappointment, this book offered absolutely no information that I hadn't learned from trial and error. How much wood should I use? The book suggests that I consult the Cookshack Operator's Manual. There are some general guidelines but the guidelines don't tell you what amount of wood works best with what amount of food. Although I have had some delicious food from the Cookshack, if I am cooking for guests, I use my Brinkmann smoker as I am more confident that the food will be cooked to perfection. The water smoker takes longer, but is more forgiving than the sealed, dry smoking Cookshack. People who like to smoke fish will find 48 pages of recipes. If you prefer beef or pork, the list is much smaller, 16 and 15 pages respectively. There are also small sections dedicated to sausages, lamb and game. In short, this is a book that should have been a digest for Cookshack owners and prospective buyers. At best, it is a generic guide for smoking recipes. It doesn't promote the product line and it isn't a worthwhile choice for anyone new to smoking foods.



2. I ordered this book hoping to find some good recipes for BBQing but instead I found a book that would you give part of the recipe and then you need the secret ingredient, cookshack's rib rub. Most of the recipes require you to order different types of rubs from cookshack instead of giving you the information needed to make the rub.



3. If you have a smoker, This is a must! The recipes are right on the money!

5 comments about Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous.

1. I saw the BBQ Queens on television, showing how I can grill once and eat twice and let the grocery store help me out with salad bar ingredients (save me the chopping and slicing and dicing). With three kids and a husband, that's just what I wanted to hear, so I bought the book and put it to the test. It has really changed the way I shop and cook! The kids eat their vegetables, now that the veggies are grilled, and we've never eaten better! Now, my husband grills one of their dinners on Sunday, and we have a "deja vu" dinner on Monday from the leftovers. Then I grill on Tuesday or Wednesday, and we have a second meal for another night. My favorite recipe so far is the lime and basil shrimp with grilled asparagus and polenta, and then we use leftover grilled shrimp (and polenta cut into croutons) for the blackeyed pea salad with bacon. I can truly say that we're living the good food life because of this book.



2. Once again the BBQ queens have written a book that we can all use to get dinner on the table, even during the week. Their hand-holding advice, and simple recipes with bold flavors are all you need to be on your way to grilling every night of the week with delicious grilled entrees and great tips for sides pair with your grilled dinner. This is one book you'll keep close to your tongs and barbecue apron.



3. The BBQ Queens are lots of fun. They make you feel like anyone can grill and share plenty of tips to help you along. Much nicer approach than from the many grill experts who think their way is the only way. In Weeknight Grilling they say - buy prechopped and presliced foods to save time. And they also say to let the grocery store be your sous chef - like - use the salad bar to buy the fresh chopped onions and veggies, etc. Thank You Queens, you offer quick sandwiches and salads for weeknight meals (like everybody is only going to do a full blown meal when you've been working, car pooling, etc. These sandwiches are awesome: Grilled Panini, Italian Subs, Blue Cheese Griled Chicken, to name some of my favorites.



4. The two giant advantages of BBQ on weeknights are not heating up the kitchen and a very easy cleanup with no (or fewer anyway) pots and pans to clean. What's been missing is how to get away from the plain steak, hamburger, hot dog, chicken meals. And these girls do.
   
   Further they emphasize time saving. They say you need to save time to 'kick back with a cocktail, get yourself a manicure, etc.' Well I've never had a manicure, really like a coctail once in a while, but also realize that the kids need taxi driving, I probably have some more work to do tonight and saving the time is well worthwhile.
   
   Perhaps the greatest testament to their greatness is their use of charcoal. They do admit that gas grills exist (indeed go to the average store and that's all you'll find) but charcoal is better.
   
   Saturday night people are coming over. We have some new ingredients to try in Martinis. There's still a few days, but the Grilled Polenta with Herb Cheese and Stir-Grilled Garlic Greens (page 40) is definitely on the menu. But, no prepared polenta. I'm going to use Bob's Red Mill Grits/Polenta from Portland, OR.



5. I have a new baby q gas grill, and am reading alot of grilling books. I like the Weber book better, this has some strange advice....buying from the salad bar becuse you won't take a minute to cut up a carrot or zuchinni?
   These cooks ignore calories! It feels very much like midwest cooking, heavy on sauces with sugar, if you are grilling to be healthy or lose weight this may not be the book for you.
   I did get three usefull ideas, fish in foil! and grilled sandwhiches, and a new the falafel. I like the book, but not enough to keep it.
   also the assumption of indirect heat and charcoal,,,, but cook on !

No comments about Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean.