5 comments about Weber's Charcoal Grilling: The Art of Cooking With Live Fire.

1. This book is the bible of barbeque. The true definition of barbeque has been lost over time due to convenient changes in grilling technology. It is really defined as: "a rack to hold meat for cooking over hot charcoal usually out of doors." It is important to note that it says "charcoal" and not propane!
   
   This book delves deep into the world of charcoal and cooking with it. I purchased this book as a source of recipes for my charcoal grill. I found the beginning of the book has absolutely no recipes in it, but is the most valuable section of the book. It deals with how to cook with various types of charcoal, how to regulate heat, different methods of cooking, smoking, and other tips that are crucial to barbeque success. Like the title suggests, cooking with charcoal is an art!
   
   I have found over the years that what separates a casual preparer of food and a good cook is having a handful of tips and tricks in the kitchen. This book is packed with patio tips and tricks for the BBQ artist in training. Do you know how to deal with rubs that contain mostly sugar? What if the rub is completely dry? When do I apply my BBQ sauce? How can I avoid drying out my meat when cooking it? How can I get different temperatures on my charcoal grill? Am I marinating too long?
   
   These are questions you may be asking or SHOULD be asking yourself. This book answers them all and much more. On to the other 90% of the book: the recipes. The recipes are complete, detailed, and mind-blowing. You will find that many great barbeque recipes are simple, but a couple gourmet touches and techniques set them apart. Each recipe will carefully tell you how to prepare the food and most importantly how to cook it. These recipes are not simply: "rub with these spices, throw on grill for 5 minutes per side." It tells you how to deal with different sized cuts of meat, temperature of the grill, and everything that goes into making it right. You will be even more impressed when you try some of the DESSERTS in this book!
   
   The pictures in this book are amazing. Do not torture a loved one by purchasing this book for them to celebrate a winter holiday knowing they cannot possibly barbeque in that weather. You can't even get past the instructional section on how to arrange charcoal without firing up your grill and tasting one of these delicious looking recipes.
   
   The only criticism of this book is that it may lack a volume of recipes. This is due to the full page color picture that normally accompanies a recipe. Personally, I feel this is the right amount of recipes. Barbeque is a specific cooking method which is the focus of this cookbook. This "art" is so well covered that any recipe you may already have for outdoor grilling will be enhanced by this book. This book has a section on rubs and sauces that can be applied to numerous meats, multiplying your possibilities. Even propane grillers can benefit from the recipes in the book. (Although, they may exchange their grilling equipment because of it.)
   
   This book is a manual on barbeque that takes the form of a visually appealing cookbook.



2. I bought this book after acquiring a Weber Performer. Like the Art of the Grill, also put out by Weber and written by Jamie Purviance, this book is nicely illustrated and the recipes are great. The author really knows what he is talking about. This book falls slightly short of perfection for two reasons. First, it is difficult to navigate if the reader is looking for a specific recipe. A more complete table of contents would help. To illustrate, to find a recipe for a roast chicken the current table of contents sends you to a section on poultry, then you have to leaf through all of the chapter to find what you want. This format is fine for a lazy day, but not ideal for busy people who need to get dinner going.
   
   The other shortfall has to do with the subject of when to cook with the lid on, versus when better results can be obtained with the lid off. Author Purviance seems to fall into the trap of recommending that the lid be on as much as possible. This might be the holy grail according to Saint Weber, but alas it is urban legend. The lid is fine, I use mine all the time, but there are many times when the food tastes better if the lid stays off. For a better treatment of this subject, I recommend Cook's Illustrated new grilling book.
   
   Weber's Charcoal Grilling is a must have for the recipes. It also has contributions from people other than the author that make the book more fun and more varied. This is an excellent book and it is highly recommended.



3. I think this is a must have tool for any BBQ fan, regardless if you have a Weber grill or not.



4. This is a nice informative book on charcoal grilling. Has alot of the basics, and also has a nice selection of recipes, and tips on how to get the best results. I would recommend this book to anyone with a new charcoal grill



5. I have all of the other weber grill books and I find this one even better. I really liked the begining of the book with the discussion of different types of charcoal and what to expect from them. It really is a grilling 101 course. I also loved the parts were they detail cooking right on or right next to the coals. Never used this technic and adds a great favor.

5 comments about Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue.

1. I received this book as a gift (from myself!). Mike Mills and Amy Mills Tunnicliffe have written a true american masterpiece. The stories made me both laugh and cry. As other reviewers have noted, the recipes and secrets are worth much more than the purchase price could ever exceed. I know Mr. Mills area, being from central Illinois myself. It didn't take me long to call a few of my "Backyard Pit-Master" buddies and enlist them to enter a bbq competition with me. I can't thank Mike enough for sharing his love and passion for bbq in this wonderful book!
   
   Brad Field
   Effingham Illinois



2. Good reading and good recipes. Nice job by one of BBQ's true legends. If you can only afford one or two BBQ cookbooks, this should be one of them.



3. I own many BBQ books, but this is the one I keep going back to. The rubs have good balance, the stories are interesting and well written and do not overtake the book. The side recipes, such as his Mom's potato salad, and his own beans are every bit as good as the smoking recipes. No wasted time on grilling. I must have many BBQ and other cook books - this is the dirtiest one - meaning I grab it all the time WHILE I am cooking.
   
   Highly recommended.



4. I've been disappointed too often by other books from pros, they have recipes that are "based on" an award winning recipe but never will give you the real recipe. This book shares recipes that are the real deal. But it also provides excellent tips on prepping and cooking, and THAT will make you a better cook. There is also a great guide that will help you develop your own signature rub. The recipes are woven between wonderful stories of Mike Mills' childhood, travels and experiences. He is generous to share the stage with other legends of BBQ. This is a must for anyone who loves BBQ.



5. This is a GREAT book. The stories are as wonderful as the recipes. An absolute MUST read for anyone who likes to cook and eat bbq.

5 comments about Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded.

1. I used to just grab whatever was in the fridge and spice rack and make up stuff when I grilled, but this book has much better ideas. There are rubs and brines of every sort in this book and it is organized by cuisine type, (Mediterranean, Asian, etc) which makes it easy to match flavors with the rest of the meal.



2. I bought this for my dad for xmas two years ago, and after eating many delicious items that he noted were recipes from this book, I had to buy it for myself as well....This is an excellent addition to my cookbook collection!



3. In my pilgrimage from menu designer to food photographer to gourmet cook (not there yet), I recently found myself in audience with a restaurateur in Bay St. Louis, Miss., who is passionate about marinades, and I realized my ignorance on the subject. I have been buying bottled marinades, following the directions on the bottle, and cooking easy meals.
   So I ordered Tarantino's book. I now see my ignorance is vaster than previously suspected. This book won't fix it all, but it is an essential text.
   Read the early "Tools & Techniques" chapter before tackling any of the hundreds of recipes. I didn't, and paid a salty-tasting price for impatiently putting pork in brine at 55 degrees rather than the recommended 40 degrees. The author points out that it takes as long for the brine to cool as it does to prepare, and explains the reason for the recommended temperature. Plan your timeline. You may need to start preparations Friday night for a Saturday supper.
   The recipes are grouped into six sections:
   Basic Recipes & Ingredient Themes
   The American South & Southwest
   Latin America & the Caribbean
   The Mediterranean
   Eastern Mediterranean, the Middle East, & North Africa
   Asia
   Tarantino introduces each section with a "Pantry" list of ingredients it is hand to have on hand, and a "Special Ingredients" glossary, describing some items with such details as source, preparation, use, taste and storage.
   There is a good bibliography and index.
   Here's something I didn't find:
   After I soaked the pork loin in "Basic Brine for Pork and Poultry" for six to eight hours, how do I cook it?
   The recipes get you through the cold prep part of the process, but then you're on your own.
   This is an inexpensively produced book with no photos or illustrations, but plenty of room to write notes in the margins. I uploaded a photo I made of Smoked Salmon with Tangerine-Pink Peppercorn Marinade. There were strong flavors--quite tasty.



4. This is a well thought out and complete guide.I like the idea that it has a section that tells you everything you need to have in your pantry in order to make good use of the many recipes.



5. I really enjoyed this book. I'm not so sure I like how it is organized as it is broken down into regions for recipes. I think it would be better to group by marinades, rubs, etc. vs. spreading them out by region. Otherwise, you will love this book. It hasn't failed me yet. Lots of applications.

5 comments about Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!.

1. I cannot stand these celebrity chefs that fill their cookbooks with photos of themselves and not the food! Pictures of the actual finished product is what inspires me to cook - not a hundred black and white photos of Bobby Flay in the grocery store, at the deli, picking veggies, smelling spices, paying for groceries, eating with chopsticks, walking down the street... Give me a break! There are a handful of colored photos of actual recipes - lazily placed in the middle of the book (you end up with a picture of grilled pineapple with butter-rum glaze next to a recipe for sea scallop salad...), but in my opinion, it doesn't make up for the countless worthless photos of Mr. Ego-Maniac.



2. Reading this book had definitely given me more confidence to grille and be daring.



3. This cookbook converted me to Bobby Flay fanhood.



4. I'm always searching for more grilling ideas, and this book was a good addition to my library. Most ingredients could be obtained locally. Highly recommended.



5. I've had this book for three years now, and actually the best thing about this book is not so much the main course recipes, which are good, but all the various relishes, dips, and other sauces that really make the recipes work in my opinion. Flay covers a lot of familiar cuisines, like American Southwest, Chinese, Italian, Spanish, and Greek but manages to find his own unique twist that makes his dishes special.
   
   Let's start with the dips and quesadillas. The white bean dips involving Roasted Green Chile and Smokey Red Pepper (Red pepper and chipotle) were outstanding. The Grilled Quesadillas with Sweet Corn, Grilled Shrimp, and Jalapeno Pesto were also a winner.
   
   The fish tacos out of the Fist Taco Party chapter worked well. And don't overlook the outstanding Green Chile Mayonnaise spread from the Burger Bar section. It was amazing, and goes on plenty of other things besides burgers.
   
   I made 3-4 main courses and they all were good to great. Special mention to the Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce dressing. First, Flay included a garlic-cumin crust on the steak that really makes the steak taste good without anything else. It's another technique that Flay uses that could easily be used when you have less time to make an ordinary grilled steak that much better. But the whole salad really comes together, with the dressing and the watercress surrounding the steak. It was really, really good.
   
   I should also add that many of the recipes work pretty well with a grill pan. I know this is heresy, but it's nice to know the recipes will all work even if you don't want to go to the trouble of lighting your grill. Since my only grill is charcoal, that can be a big hassle sometimes.
   
   Highly recommended.

5 comments about Mastering the Grill: The Owner's Manual for Outdoor Cooking.

1. I read this book like I read most cookbooks: I consider them to be guidelines or inspirations for flavor combinations. This book provides a good introduction to the science of grilling as well as over 500 recipes. Honestly, I'll never make one of the recipes exactly as written but they inspire some good ideas. There's a whole section on rubs, brines and marinades which is very usefull. On the other hand, I dont need 30 hamburger recipes.



2. Do you enjoy using a grill? Or do you aspire to begin grilling? Want to expand your storehouse of grilling recipes? If yes to any of those questions, this book is a treasure. It is massive and a bit unwieldy, but its contents make up for that. I first learned of this book when the authors were guests on the Food Networks "Emeril Live." Emeril introduced the two authors and then proceeded with an hour of grilling. After that, I felt the need to acquire this volume.
   
   The upfront stuff, in some ways, is really important. I sort of bumble along on my gas grill, learning by doing, using recipes that I like, experimenting on different ways of cooking. But I really only know a handful of ideas and techniques (Including some simple maxims as some things need to be cooked on the side without flame; others are to be cooked directly over the flame). The authors assert that there is something unique about this book (Page 10): "In this book, we approach the grill from the perspective of science and mechanics. Our goal is to impart an understanding of what occurs during grilling, so that you can make better-tasting grilled food."
   
   Introductory sections in Chapter 1 discuss the type of grills that can be used (from hibachis to gas grills and so on), how grills work, grill cleaning and maintenance (oops; I learned that I should do a better job cleaning the grill grates), requisite grill tools (I have a bunch, but could probably add some additional items, based on their discussion).
   
   Chapter 2? "Mastering Your Technique." This explores what I always thought of as exotica, mastering the fire, the science of heat transference (conduction, convection, and radiant heat), grilling techniques (e.g., indirect versus direct grilling, and so on), and mastering temperature (judging doneness and making sure that one let's what is grilled "rest" at the end). Resting? Goodness. I take the food right off the grill and on to my family's/guests' plates. Not good! Grilled food (and other typed of cooked foods) should rest a bit, so that you don't get parts that are too dry. I am now trying to be a batter cook and let the meat thus cooked "rest" for 5-10 minutes.
   
   Chapter 3 looks at the different foods that you can grill and a boatload of information about each.
   
   Finally, the piece de resistance! Recipes! There are a lot of these; the text notes about 300 of them. They are divided into sections on burgers and their like; steaks and chops; roasts, ribs, and slow food; major, complex cooking projects; vegetables and side dishes; fruit, dessert, etc.; marinades, glazes, rubs, and the like.
   
   The one downside of a number of recipes is that they take a great deal of upfront work and are complex. I prefer interesting but simpler recipes. However, for those who want to experiment, there are plenty of opportunities to do so with the recipes in this book. A few quick examples of recipes.
   
   Buffalo blue cheese burger: Based on hot Buffalo wings. I'm interested, since I used to enjoy visiting the Anchor Bar in Buffalo, home of the chicken wing! Create a hamburger by mixing together ground chuck, celery seed, onion, garlic, blue cheese in a bowl. Then, separately, melt butter and mix in hot sauce (e.g., Tabasco Sauce). Put the hamburger patties created from the hamburger mix on greased grill grate. Cook. Put burgers in the hot sauce, coat, and eat with knife and fork (although I might be inclined to put the resulting burger in a nice Kaiser roll!).
   
   With steaks, there is a nice looking recipe for Porterhouse au poivre that captured my interest. Or Tandoori chicken with Vidalia chutney (a little more complicated than I'd like, but boy does it sound yummy!), grilled summer vegetables with brown-butter vinaigrette, grilled maple-crusted apple rings. . . .
   
   This is a terrific resource for those who want to go beyond simple grilling without really knowing what you are doing (that's been me!). Some of the recipes are over the top, I think, but these will doubtless appeal to some who are likely to be rewarded for their efforts. Worth a look!



3. I was very pleased with the service and the delivery of my order! It was processed in a timely manner!



4. This book has something for everyone, regardless of your skill level. I have bought well over a dozen BBQ and grilling books over the years but this one is in the keeper pile. I found the discussion in the first couple of chapters about the science of grilling to be of particular interest. I have long contended that I could cook some things better on gas than charcoal and some things better on charcoal than gas. Thanks to the explanation in this book, I now know why.



5. I have two dozen Grilling cookbooks, and this is by far the best. The book is well written and the recipes are great. The chapters on grilling science provide you with the information you need to be an expert griller. Once you read them, you will realize that any great grilling you did in the past was an accident; you can't consistently grill well until you fully understand the science of grilling. The only thing better than the book is the hands-on grilling class that the authors offer several times per year at COPIA: The American Center for Wine Food & the Arts in Napa, CA. I attended the 5-day hands-on grilling class in 2007 and was among the first to earn the Certified Grill Master designation. If you can't swing the cost of the hands-on grilling class in Napa, the book is the next best thing. If you can afford the class, sign up. The class is intense and will be the best grilling experience you'll ever have. And it includes a copy of the book.

5 comments about Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill.

1. This is a handy guide for anyone looking to find new recipes for your gas grill. I love cooking on the grill, and this book provided some interesting varaitions on some old favorites. Not every recipe was 5 star, but none were terrible. I am certain there is something for everyone.



2. Soooo glad I ordered this book! Got a new Weber vertical poultry roaster for the grill (you have to buy one, worth the exorbitant price for the thing) combine it with this great book and voila - heaven in your grill! Bought one for a friend and ordering one for my son...go forth and purchase this and the Weber Poultry roaster and you will DINE TONITE!! (or when they come!) :)



3. I bought this for my brother and he says he can't wait to use it!



4. Excellent, well-written, with innovative recipes. We've been making beer-can chicken all summer and loving it. We're going to try the turkey for Thanksgiving.



5. This was a welcome addition to the Weber Beer Can Chicken roaster I bought at the same time. It was well received as a gift.

5 comments about The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook.

1. Everything you ever wanted to know about grilling is in this book. It is fantastic.



2. This is a very good book if you want to learn how to grill. I don't think that this is the best recipes book, but if you're looking to learn the techniques to grill to perfection beef, chicken, etc. this is the right guide.



3. I'm not much of a meat eater, but wanted to be able to cook really good meat when I grill. This book may make me a meat lover! Each recipe is very educational as they explain many of the methods they tried before determining the best method for grilling a particular item. I've tried four recipes so far and they have all been absolutely perfect. I grilled burgers for a crowd on the 4th of July and throughout the meal everyone kept commenting on how good the burgers were. Seems that burgers should be simple, but now I know how to make a perfectly cooked juicy burger! The pork tenderloin recipe was also superb; tender and juicy. I won't be looking for any other grilling or barbeque cookbook.



4. I got this book for my husband for his birthday and boy did I hit the mark! My husband doesn't read for pleasure but he, no pun intended, ate this book up. He refers to it constantly and everything he has tried from the book has been wonderful. He says that it is full of the reason why a technique is used and he has learned much from it. I then bought it for my twenty-something son and he says the same thing!! It was a good investment for both my culinary tastes and to get my husband to read something!! The food is great and I don't get chenobyl chicken anymore!!! Really worth the read. Period.



5. If you like Cooks Illustrated or America's Test Kitchen, you will like this book dedicated to BBQ and grilling. Same style, same type of recipes.

5 comments about BBQ USA: 425 Fiery Recipes from All Across America.

1. 
   Have made only a handful of the 425 recipes but every single one of them has been the best thing we ever made! :)



2. a brilliant dissertation on the art of the bar-b-q. i cant wait to get stuck in



3. This was a great book for my wife and I who have eaten out at restaurants easily 10% of the time now that we have a grill and this book. An excellent investment, that makes the weekends even more fun than I thought they could be. I recommend this!



4. This is a fantastic book for anyone who loves barbecue. From the novice BBQ cook to the pro, there is something in this book for every one. I have a whole book shelf full of BBQ cook books and this is the one I go back to time and time again. Every recipe I have tried has been outstanding. This book is unparalleled by others on the subject. I've had my copy for about 3 years and it is starting to wear a little from use...the pages are dog-eared and there are barbecue sauce fingerprints from cover-to-cover. (Perhaps I should buy a new copy and wash my hands more often!) Moreover, every time I travel, I go to this book to see if there are any of the restaurants Raichlen reviews within a 100 mile radius of my destination. This book does not disappoint. It's the best.



5. BBQ USA: 425 Fiery Recipes from All Across America
   
   The best barbecue book I have ever had - full of history, interesting anecdotes, and most of all outstanding recipes - from quick and simple to gourmet. The instructions are clear, and the results are great. I highly recommend this book for the beginner and well as the master barbecue chef. You and your guests will not be disappointed.

No comments about The NFL Gameday Cookbook.

3 comments about Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More.

1. I admit, initially I thought pizza on the grill would be a little intimidating. Like how does it not fall through the grates? But Elizabeth Karmel and Bob Blumer know their stuff. The book is layed out great, beginning with step by step instructions for preparing the basic dough to setting up the grill. Also included are several shortcuts which can be used to cut down the prep time without sacrificing any of the goodness!! The recipes are organized and easy to follow. You will be amazed at the wide array of toppings for just about any kind of pizza you can think of. This is definately not your local pizza parlor eats.
   
   The only advice I did not follow was to try it out first, before inviting guests. I entertained for six people and made three pizzas. The total prep time was about an hour and the cooking time was less than twenty minutes. The outcome....FANTASTIC. All of my freinds were raving about how great it tasted. And when they saw me make it, in awe of how easy it was.
   
   Bottom line you cannot go through the BBQ season without this book. Your family and friends will be amazed and delighted. Sure to be the hit of any BBQ, either as a starter, main course or dessert!!



2. This book is a pizza.
   
   Just as pizza is a perfect food, this is a perfect book about pizza. The intelligent reader may never use a recipe from this book; that's because it's a book of ideas. The "perfect pizza" is one you create, and the great strength of this book is ideas for crusts and toppings.
   
   Cinn-O-Bun pizza? Kung Pao Cashew pizza? Yukon Gold? Lucy in the Sky with Pizza? Chicken, chutney or chocolate? Fire roasted veggies are one thing; but, what about asparagus? How about blistered corn? Or Blueberries and raspberries with honey?
   
   This book brims with ideas.
   
   Beginners get a clear introduction in creating and grilling a great crust. Remember, the crust is not just a chunk of dough rolled flat. It is also a work of art. Start with basics, which are well explained; then, your toppings become the genius of your great pizza.
   
   The recipes are wonderful, varied, inspired and interesting. But it's my contention "the perfect pizza" is a delight to your personal taste -- not mine or anyone else. Your taste buds will tire of monotony unless you try variety. Broccoli? Would that work? These recipes will spark the imagination with plenty of "Hey! I never thought of that ... I wonder what it will taste like with a little ....."
   
   Remember, pizza is not a burger. Mickey D created the world's most beloved hamburger by adding four slices of pickle. That's all it took. There's no way to create an "enduring pizza' by a similar simple trick. Every one is a signature of its maker.
   
   I've been making pizzas for 40 years, and I wish I'd come up with at least some of these ideas. Had I done so, I'd probably be writing books instead of book reviews. Here's your chance to leapfrog into a creative pizza future.
   
   Every recipe will produce a wonderful meal -- including pizza for breakfast. Why not? Start with six eggs . . . . Before long, you'll produce your own pizza that's as good as this book.



3. PIZZA ON THE GRILL: 100 FEISTY FIRE-ROASTED RECIPES FOR PIZZA & MORE provides a set of pizzas perfect for grilling and for international fare, from a peanut-infused Thai pizza to Kung Pau Cashew Chicken Chinese Pizza, Crab & Artichoke Pizza, and more. Even dips and side dishes are included in a pizza cookbook unusual in its approach and variety.
   
   Diane C. Donovan
   California Bookwatch