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 The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue.

1. This is a terrific cookbook. Of my 100+ cookbooks, this rates in my top five, along with Paul Prudhomme, Julia Child, and Marcella Hazan. These recipes are innovative, easy to follow, and truly tasty. The dishes are fairly simple, they offer some fabulous menu planning, and there are great pictures. The night I got the book, I tried the blue cheese lamb kabobs on wilted greens, along with the grilled scallops on mango relish on some friends, and I killed. I have since killed again, and will kill often with Thrill of the Grill.



2. Admitedly, I am a big fan of Steve Raichlens' work, but I have read quite a number of other grilling/BBQ books, not to mention watching DVD's and such. This book was so hyped in many reviews, that I put it at the top of a new pile of 5 books on the subject to read, only to wonder what I missed! I agree with the review above that says it should be titled 'Carribean Grill'. Nothing wrong with that sort of flavor, just don't tout the book to be all grilling/BBQ inclusive. It's not! I only garnered a handful of recipes from the entire book. Borrow it before you buy it.



3. If you are looking for insparation from a very competent Chef this may be the only grilling book you may every need. If you can't live with out your 1/4 teaspoon and devorce yourself from the resulty of your own hands maybe not. Chris is upfront about the use real wood and charcole. Gas fired grill can produce tasty consistant results but were is the sole? If you dare to risk the vagirese of live fire inexact time and ever changing food products come to the light and get rid of the Mc Grill and it's spawn Mc Food. Chris is a Grill God here on the Earth. As for all the other books he has writen well Chris is a sinner and of the flesh and learned that writing cook books is like printing your own money. Not the worst of sins. Buy the book get out your old Webber and start cooking keep cooking as time goes buy you will stop using resipes and just cook as you have learned. Come to the fire and cook my sisters and brothers



4. I have seen many references to this book from various online recipe sites. Occasionally a recipe has been copied verbatim from the book and posted online. It is nice to see that the publishers had the good sense not to make a fuss over such a thing because testing some of those recipe samples led me to buy this fantastic book. I don't like to be critical of anyone else's review but, frankly I would never want to eat anything made or preferred by someone who would give this book a bad reference. This is a great culinary guide. I strongly recommend it.



5. while this is a most useful and effective BBQ book it is not for novices. At least I found it to be a little more intricate than what I was looking for. I am new at BBQ and wanted really simple useful everyday receipes.

1 comments about The Asian Grill: Great Recipes, Bold Flavors.

1. The author didn't realize it but she came up with a week of amazing great to go foods for the week of the 4th of July! I love to be outdoors in the summer. I'm often going someplace. Boating, picnicing, shopping, gatherings... and I need good quick food that can come along for the fun. I also watch what I eat carefully and like to bring food with me so I am not too tempted to eat bad junk food in hungry desperation. The chicken satay (skewers) are great. Men love the meat on a stick approach, as well as women. Lots of flavor. People love sauce. The sweet summer corn and edamame salad with walnut-miso dressing is about to become a boating favorite. Also explained on pg 93 how to grill vegetables. Yum roasted red pepper. Yum zuchini. Smokey Eggplant Caviar!Grilled Wild Salmon Sushi rolls! BBQ Pork wrap. Pork Skewers. Lamb Kabobs. Grilled Beef in Grape Leaves. Miso marinated Sirloin (I'll put on a stick). DON'T forget to soak skewers before grilling! Now get partying! Have a great summer!

5 comments about Smokestack Lightning: Adventures In The Heart Of Barbecue Country.

1. I have not finished reading the book yet but thus far the author is doing a very thorough and detailed accounting of the origin of barbeque, various styles and some places with good barbeque.
   The author seems to be a little harsh on those that do not barbeque in the most primative and rustic way. A well run place like 'Corky's' in Memphis, which I've been to, is downrated as being too slick. Too clean and organized. He prefers shacks where the meat is cooked for 12 hours in a pit and served in a place with just the basics. I prefer the comfort and good food and service of a Corky's style restaurant.
   All in all it is well written and contains a lot of good information.



2. First off, if you are buying this book expecting a cookbook, don't. Buy it because it is a hell of an entertaining read instead. The book itself is one man's story of traveling the backroads of the US searching for and eating a lot of good barbecue. It is also his opinion of what makes good barbecue - some folks take exception to what his opinions are. This is almost always the way with barbecue. As with religion and politics, an almost certain way to start an argument at a party is do discuss what makes "good barbecue" with others who have their own opinions. If you cannot handle reading another man's opinions, don't bother with this book. For me it proved to be interesting if not educational, and I certainly don't agree with all or even many of his opinions.
   
   Also, as others have said, he often mimics the speech of locals when quoting them. "Under it" becomes "Un'er it" etc. I don't personally see this as making fun of them or ridiculing them at all. To the contrary, I feel it is done to give the audience a little insight into what it was like to interact with these folks. Many of the quotes in question would have seemed downright bizarre if written in proper English rather than dialect. Again, if you can't stand to read quotes that include semi-gibberish because you find it offensive, this book may not be for you. I found it entertaining.
   
   This book was OOP for several years. Personally I'm glad to see that it's available again. In my opinion it's one of the best of its breed.



3. I bought this book after reading John Thorne's comnments on it in his excellent book "Serious Pig".
   
   Barbecue means something very different in Australia so the draw of a book on great American BBQ was a seller and yet this book is so much more than a book about food - its a travelogue, bursting with characters, stories and some superb photographic work which illustrates what is obviously a labor of love for the author - its a fascinating and superb read if you enjoy reading about food and the people who make it, its well worth the purchase price and you will enjoy the ride.
   
   This is a book that makes you want to eat BBQ, it makes you want to see the places hes talking about and meet the people, he does a superb job of evoking an image in your mind which draws you in and entertains and its a superb travelogue to boot that makes you want to eat where he's eaten and seen where hes seen.
   
   Not its not a cookbook, and he's a purist who disdains the chain cleanliness of mass produced BBQ shacks preferring the old fashioned traditional methods but you could argue thats the whole point of setting out to find the best BBQ - its going to be subjective and thats alright - its a hell of a read and a great ride to boot.



4. LOVED IT! I purchased the book for research purposes and couldn't put it down. What a marvelous education about the history, evolution and pure love of barbecue! The pictures are excellent and Lolis Eric Elie really made the stories come to life, as if I was traveling along with him. It certainly sparked a new-found interest in barbecue for me and I couldn't wait to read more. Check out Cornbread Nation II - another brilliant book edited by Lolis.



5. I was in the process of setting out on a bar b que tour and had solicited the names/locations of restaurants from the Motorcycle Tourers Forum. One of the forum members recommended the book.
   
   The book was an entertaining read. I did get a couple of ideas of places to visit. Not sure what I expected from the book, so I'm not disappointed but it was not a definative list of bar b que joints.

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.

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

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



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



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

5 comments about John Madden's Ultimate Tailgating.

1. John Madden has done a great job of collecting some great recipes from around NFL stadiums where tailgating has become an art and a tradition. His no nonsense, just tell it like it is, book gives great recipes with entertaining sidelights about people who tailgate and love to grill. Reading through the recipes is also helpful for the beginner as tips abound from John and others who helped make the book possible. This is a book for people who love to cook outside, and love to cook beef and pork. Good chicken recipes and soups also. It may not be the best recipe book for vegetarians and side salad nuts, but for most meat eating people, it's the greatest! Whether you listen to John as an announcer of football games or not, you'll appreciate his good advice and candor on FOOD.



2. Typical Jon Madden. Big grills, big meats, and big dishes are what this book is all about. The roughly 100 recipes come from authentic and experienced tailgaters that have brought vigorous American life to the lots and for years, including the big man himself. The original chefs all have a bio and a their recipes a story.



3. While many of the receipes are for large groups, the basic ingredients are here, including humor and barbecue tips for both novice and top gun. The review of other stadium and facilities for those who want to travel with their team let you know what to expect in Seattle or Dallas, for instance, and to me, that is worth the price of the book alone. Last year I gave the book to many of my male and female friends as a Christmas gift.



4. John Madden-I salute you! I grew up listening and watching you coach and provide excellent commentary on NFL games throughout my life! I always wanted a cookbook that dealt with those wonderful tailgates that you displayed on your TV shows, but never got a chance to give recipes! Thanks for "filling in the BLANKS"!!! You are a great man and I love this cookbook!

   ed saunders jr. Nashville, TN




5. mr madden sure knows how to select great foods for this book. ihave great respect for his ability to eat. this is a very userfriendly cookbook, & i have successfully tried severalrecipes,,,they are fantastic. he may be a loudmouth, but he knows howto feed that big belly! :-)

   jeff steadman

5 comments about The Williams-Sonoma Collection: Grilling.

1. This collection of cookbooks from Williams-Sonoma rocks! With over 40 recipes in this one book alone you're set for the casual backyard BBQ with friends or a more intimate dinner with the one you love! The pictures alone are reason enough to buy this book. From grilling vegetables to pears with raspberry-Grand Marnier sauce this book covers a wide spectrum of mouth-watering recipes. **The baby back ribs with honey-jalapeno marinade are to die for***.
   
   Be sure to add this to your cookbook collection -- and don't stop here... there's nine more on this website and even more at Williams-Sonoma stores to make your collection complete!
   
   Happy Grilling!!!!



2. This is a truely wonderful addition to any cookbook collection. Unlike most cookbooks that require you to spend a lot of money buying ingredients you most probably will only use once, these recipes mostly require olive oil, garlic, onions, peppers, the basic seasonings (e.g., oregano, salt, black or lemon pepper, etc.), and occasionally one more fancy addition (making the dishes MUCH less expensive, and allowing the true delicious taste of the meats and vegetables to come through). The book also offers a nice variety of dishes. It includes recipes for grilling chicken, fish, meat, mushrooms, AND deserts! (Did you know you can make a desert on the grill?) As a last point, these simple dishes can look fancy enough to impress anyone. I made a whole dinner for my husband on our two year wedding anniversary. I served the Shrimp with Lemon-Garlic Butter and Grilled Portobello Mushrooms with Basil Oil over rice, the Grilled Red Pepper, Sweet Onion, and Tomato Salad on the side, and the Grilled Pears with Rasberry-Grand Manier Sauce for desert. It took me about 45 minutes to prepare all the rubs and sauces (just because it was my first time putting it all together), but about 10 minutes to cook everything at the same time, and 3 minutes to serve. The meal was such a hit that my husband wants to make a new grilling dish every Wednesday night! By the way, for the novice grillers, the book also offers a glossary and an instructional section discussing types of grills, preparing the grill, checking for doneness, etc. I hope you enjoy the book as much as we do!



3. Wow. what a find. I was hesitant to buy the Williams and Sonoma book because I thought that the recipes would be too complicated and require expensive ingredients and be too fancy for the way I like to cook, but the dishes are easy to prepare and extremely elegant - without being too time consuming. I love this book. Got this book in the mail two weeks ago and have used it half a dozen times so far.



4. This book makes me pumped for summer! The recipes for the marinades and sauces look and sound really good. They are also explained very easily. One thing that I really liked about this cookbook, among others, is that the variety of meats, vegetables and all that good stuff is pretty big. It's not your 'regular old down home grillin' guide'. It's got pizazz, and I like that. I would recommend this cook book to anyone who likes grilling. Or, if you don't like grilling, get it for someone who does.



5. Thius cookbook has so many great recipes even my boyfriend has started enjoying cooking!!!

5 comments about Essentials of Grilling: Recipes and Techniques for Successful Outdoor Cooking.

1. This book is full of dozens of sublime recipes for all types of grilling. It is truly a one-stop, definitive cookbook for anything you could ever want to grill. The techniques are clearly explained, and photos are beautiful. Perfect Dad's Day gift!



2. This is one of the best cookbooks we've ever purchased. Couldn't be happier with the results of the recipes that we have tried so far.



3. This book shows you how to make food that most people would think would be very difficult to make. The book simplifies things with step by step instructions. Very good book.



4. Got the book, and looks almost like new! You could tell it was used because of the cover being scratched a bit. though on the description before I purchased, it did describe that, so I feel I received the book in good condition. Quick delivery!



5. Great Book! Wonderful recipies from a great collection. This is my second Williams Sonoma Cookbook and I am happy.

5 comments about George Foreman's Knock-Out-the-Fat Barbecue and Grilling Cookbook.

1. With this book, George Foreman demonstrated that his strong hands, which are famous for delivering painful punches, are capable of delivering delicious dishes. Cherie Calbom was his 'corner-man' in this fat-fight.
   This cookbook is very practical in outlook: employing a step-by-step method. It explained the fundamental routines of tabling low-fat grills (and barbecue). It has a well-balanced approach: providing good tuition on both recipes and their healthiest mode of preparation.
   The book will bring fun to your kitchen, and smile on your table. However, if you are interested in continuous experiments, its 176 pages may not be enough as to fulfill all your grilling desires. Support it with a more extensive cookbook for the best result.



2. If you are looking for recipes to use on your Foreman grill pass by this book and get "George Foreman's Lean Mean Fat Reducing Grilling Machine Cookbook" ISBN# 1929862032 by George Foreman & Connie Merydith; Paperback - June 2000, Pascoe Publishing. Its written specifically for the Foreman grill and will get you the confidence to experiment on your own.



3. I bought this after I bought the grill. Having tried the recipes that came with the george foreman grill and finding them excellent, I decided to invest in a whole george forman cookbook.

   The marinades are excellent! Many have few ingredients and maximum taste. While they are helpful if you have the grill they are excellent even if you don't. Marinades are a wonderful way to grill, in general. Some of them lend themselves even to panfrying, depending on the cut of meat or poulty. While you cant use bone-in meats in the GF grill, you can use these recipes with bone-in cuts and use an alternate cooking method (grilling, broiling or baking for chicken).

   This was a big surprize! At first I thought it was going to gimick-y and just a cookbook capitalizing on the GF name. But it is a *study* cookbook in its own right. excellent.




4. I am enjoying using the recipes and tips about grilling. The recipes are easy to prepare and can be cooked on any type of grill whether indoor or outdoor.
   
   There is an excellent variety of all kinds of meat, poultry and fish recipes, also vegetarian because sometimes I just feel like making something different.
   
   I am so glad I bought this book.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   



5. For a book called 'Knock Out the Fat', it is amazing how many recipes are included that have high amounts of fat and calories. Do not buy this book for low fat recipes. Buy it for recipes to use on indoor grill.