5 comments about Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ.

1. Culinary school did not teach me how to man handle the grill, Elizabeth Karmel did! This book will light your fire and keep it burning; even in mid February when you're sporten your long undies.Taming the Flame is full of great tips, tricks, and techniques. If you don't own this book my guess is you're just flat out grilling wrong!
   
   -Lisa Taylor, VT



2. Over the last several years I have been working on developing the skill to really make grilling work. I have collected a lot of books on grilling and honestly have found most to be a list of recipes rather than useful information about using the grill. In fact, a lot of them seem to just say "then grill for x minutes" after spending a page on the prep.
   
   This book is different in that it really helps to develop an understanding of how grilling works. This allows me to develop skill, rather than just repeat instructions (with mixed results).
   
   I am most fond of the "101" sections at the beginning of each food type. It really helps to lay out the process. These sections often repeat information shown elsewhere in the book, which at first annoyed me. However, I now find that having it all in one place allows me to quickly review before grilling.
   
   On the negative, I think they went a little overboard with the number of recipes. For example, there are several steak recipes that really are just about how to make a sauce to put on the steak after grilling. The book is fairly priced even if I never use them, but it does force me to sort through a lot of these "quasi" ideas to find the good recipes. Related to that, the attempts to personalize each recipe became tiring. In a few places it was kind of nice, but after a while you feel like you are reading her diary. As my rating shows, neither of these was a big enough issue to detract from the overall excellent nature of the book.
   
   I will be giving a copy out to many people on my Christmas list.



3. I bought this book on a whim and have been amazed at how comprehensive, easy to read and execute, and just fun the book is. My husband has really gotten into grilling in the last year, and we have a small library of top grilling titles, and this is always our go-to. When, for example, we wanted to grill Cornish game hens, this book was the only one with a recipe (and a delicious one at that). If you like grilling, you must own this book!



4. I checked out a copy of Taming the Flame at my local library and liked it so much I purchased a copy. The recipes are interesting and easy to follow. You can easily plan an entire meal, from appetizers to dessert, and make yourself look like a gourmet chef in the process. Techniques are explained well for both the novice and experienced cook. It is a very worthwhile addition to my cookbook collection and I refer to it often.



5. The book lacks pictures. When cooking a new dish,a picture is 90% of the recipe. Did not bother to read, just returned.

5 comments about The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry.

1. Have not by any means read, or tried, the whole book. But the section on equipment is very helpful. The entire book looks really very good, as are all of their books. This is one of the 2 weeks of the year in which it is nice, as opposed to cooking ON the sidewalk sort of heat where I live. So outdoors is great.
   
   I was just a tad disappointed in the pizza and bread section. The reason was strictly me, I am sure. But I have been really into hand making bread in particular for about 30 years. I usually bake them on a pizza stone in the oven. I recently saw a wood fired pizza baking BBQ sort of thing at the barbeque store- and I have tried to convince my husband to build me one, for my now once-a-month loaf, for 15 years. No luck. So when they mentioned this device in equipment, I was hoping they would check it out and try some. Perhaps for the next book?



2. With 850 recipes, including 200 sauces and rubs, big and thorough are the operative words for this James Beard Award-winning team's latest (after "Good times, Good Grilling").
   
   They begin with solid definitions of the various outdoor techniques. Grilling, for instance, is always done over direct heat, with the cover up. Does that mean you can't make beer can chicken? Sure you can, but don't call it grilled. Actually in the Jamisons' version it's smoked and takes leisurely hours.
   
   Then there's rotisserie roasting, planking, and big-pot frying (corn dogs, catfish, fried Oreos) or boiling or steaming (blue crabs, lobster). But the majority of receipes employ their favorite cooking method - grilling. There's even a skewered grilled cheese sandwich appetizer and grilled fruit parfaits in addition to authoritative instructions on grilling burgers, steaks with mouthwatering sauces, suckling pig, ribs, game, and poultry of all kinds and cuts.
   
   In addition to Smoked Beef Tenderloin, Ground Lamb Kebabs with Black Olive and Lemon Relish, and Planked Salmon, the Jamisons also include chapters on drinks, vegetables (Middle Eastern Peppers with Pomegranate Sauce, French Fries, Lacquered Tofu and Vegetable Skewers), breads, salads and desserts.
   
   Geared to entertaining, most recipes serve six or more. The tone is opinionated, knowledgeable and friendly and we amateurs are encouraged to be creative and reflect our own flair and taste as long as we can refrain from doing anything scandalous, like flattening burgers with the spatula.
   
   There are menus scattered throughout as well as boxed party tips, variations, and sidebars. Recipes cover an international gamut and all occasions from holiday parties to backyard picnics. A primer on grills and smokers explains what to look for and even includes brand names.
   
   Dare I say it? This could be the only American outdoor cookbook you'll ever need.
   
   --Portsmouth Herald



3. To say this book is complete is an understatement. I bought this book after using their "Smoke & Spice" book for several years. "S & S" is strictly about low and slow cooking of beef and pork, while this one is much more broad, with excellent recipes and ideas for entertaining. If you're mainly concerned with making great BBQ pork and beef, I'd start with the "Smoke & Spice" book. The rubs and sauces recipes are super. But my guess is you'll soon graduate to this book if you like outdoor cooking and like to entertain.



4. This book was written to clear up some misunderstandings about grilling, and it exceeds in a winsome and delightful fashion!
   
   Many wrongly think anything on a grill = grilling. This is dispelled and corrected with this book, so get it to learn on!
   
   It is about flavor at the right temp to match with the ingredient being cooked, and here is the full range of methods and equipment: planking and big-pot frying and boiling and charcoal and gas and fire-pit and rotisserie and smoking and deep frying, et al.
   
   It is a big collection well done! Idea is to dine and cook together outside and enjoy, so exploring new recipes, new methods, new equipment, will inspire and delight the cook and the fed, plus there are recipes for sides and desserts which require inside type preparation. It's almost 600 pages of advice and inspiration to take the journey.
   
   From the plethora of offerings here thus far, I've sampled only a few but they were outstanding: Salmon Fillets with Chile Honey Butter; Grilled Lamb Chops with Dill Yogurt Sauce; Grilled Eggplant Sandwiches;
   
   The pleasure from trying these mouth watering delights is the vast untried collection that now awaits.
   
   This is truly nice addition to the seasonsed griller as purchase or gift, as well as for the novice or in-betweener. Only downer which would have spiced up this offering is some color photos.



5. This is by far, the best cookbook we own. It is huge, and contains every recipe you could ever want or need for rubs, marinades, sauces, every kind of meat, great sides, and even cocktails...this book is like a textbook for grilling because it teaches you so much about every which way to use your grill. We have given it as gifts and everybody has loved it and even bought it for their friends and family as gifts! Buy this book and you can throw away any other grilling books you own.

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.

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

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

1 comments about Food Made Fast Grilling (Williams-Sonoma Food Made Fast).

1. Speed of meal preparation is all the rage these days and is evidenced here as well both in terms of the series and this book. The longest section of the book opens the cookbook with "30 Minutes Start To Finish." With delectable choices such as "herbed flank steak with tomatoes," "florentine t-bone with spinach," or "orange-chipotle chicken with corn," "tuna steaks with ginger aioli," and many other mouthwatering delights which are also fairly easy to cook, you may never make it to the second section "15 minutes hands on time."
   
   As implied by the title of the section, these mouth watering recipes are designed for a longer cooking time which leaves the cook free to mingle with guests, watch the ball game, or just relax. Whether you are making the "jerk pork tenderloin" or "chicken with tuscan herbs" one has to remember to occasionally wander back to the grill and flip the meat.
   
   The third section is titled "make more to store" and takes the earlier recipes and explains how one can store in the refrigerator various amounts for consumption later in the week. Freezing is not recommended for any of the recipes in the book and that continues here as well. Other recipes not seen before are also included and detailed such as the enticing one on "vegetable quesadillas."
   
   If you aren't starving by the time you make it to the back of the book and are still looking, you will find a detailed section covering grilling basics. Unlike many cookbooks devoted to grilling, those of us who use charcoal aren't left out and are in fact encouraged in this section. Indoor grilling is also covered along with detailed explanations of marinades, rubs, sauces and glazes, etc. as well as meal planning tips in terms of minutes or number of folks coming over.
   
   Equally informative is the last section on what should be in your pantry, what can be stored for how long opened or not, and the general cooking tips that apply to grilling food as well as other cooking methods.
   
   This fantastic cookbook which is the latest volume of a series closes with an easy to use index. At 112 pages, this book published through Oxmoor House is short but packs a powerful punch. It details easy recipes, beautifully photographed finished dishes, and plenty of valuable cooking tips which should serve to inspire your next meal.
   
   Kevin R. Tipple (copyright) 2008

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 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.

5 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.



5. Informative book. You may not agree with the lengthiness of some of the recipes but it all serves a purpose. They disregarded some really good steaks which turned me off.

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.

5 comments about Grilling: Exciting International Flavors from the World's Premier Culinary College.

1. Forget the standard steak, hamburger, and hot dog fare. Grilling contains over 175 beef, pork, veal, chicken, turkey, seafood, and vegetable recipes with tastes that explore the globe. There are even recipe sections with a number of good breakfast and dessert ideas.
   
   Like all cookbooks from The Culinary Institute, each recipe is described in full easy to understand terminology usually complete with pictures. In cases where special equipment or techniques are needed, special instructions are included. In the past, and while using this particular book, I have found these special instructions to take me by the hand step by step to do some seemingly complex techniques in a virtually mistake proof way.
   
   While undertaking some of the recipes in Grilling, I was really thrilled at the flexibility of these dishes. I quickly found out that I could cook these dishes as easily over the backyard fire pit as the actual barbeque and when I tried some of the recipes in the oven they still tasted incredibly delicious. I also make extras of a lot of the rubs and sauces for later use with really good results.



2. I am disappointed in this book. I buy about every CIA book I can get my hands on because I am sorry that I didn't go there. I expected more useful recipes than this book presented.



3. This book gives you some great tips and tricks on adding a bit of gourmet to your grill.I love grilling eduction cause you hear so many opinions it's nice to have some in print that is correct. P.S. the pork loin recipe is my favorite, so good.



4. I absolutely love this book. Everytime i turn on the grill it is by my side giving me new ideas.



5. This book has some great (different recipes). Obvioulsy there are going to be some recipes that do not appeal to everyone (Grilled octopus) but there are so many others from meat to veggies to fruit to breakfast. Even if you are not a fan of the type of meat (rabbit) you can always sub a different meat. The helpful hints throughout the book were excellent. When I first got the book I sat with a friend going thru it & we kept saying "OMG I can't wait to do this one" on pretty much most of them