5 comments about Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking.

1. `The Art of Indian Vegetarian Cooking' by Yamuna Devi is an awesome Indian cookbook. Yamuna gives you the history behind the recipe, and her style of writing is extremely interesting, it makes you feel you were there while she tasted the meal for the first time, and decided that the recipe should be in her book! She's extremely knowledgable in Indian cooking although Yamuna Devi is by no means Indian. You would never know that from her knowledge of Indian cookery, and certainly not from her name (she has an Indian name because she changed her name).
   
   Most of her recipes are of North Indian cuisine - which for those who don't know it, is totally different from South Indian cuisine. If you like the spicy curries and other dishes like that, you're a fan on South Indian cuisine. That doesn't mean that you won't like these recipes though, as there's an abundance of South Indian cooking and spicy meals in this cookbook too!
   
   For those who prefer a milder version of Indian cooking, I have good news for you too! This book contains mild recipes too. In fact, in Indian cooking you can change the "hotness" or spiciness of a recipe to suit your tastes.
   
   A word of caution : Traditional Indian cooks (my grandmother included) didn't use oil to excess like many recipes in this book. Grandma used more oil back in the day when it was ok to do so, but as time went by, and my mom told her about the dangers of using too much oil in her food, she cut down on her use of oil. But by no means did she EVER use as much oil and ghee (clarified butter) as some of the recipes in this book call for. It's absolutely ridiculous to use huge amounts of oil when cooking, and I wish Yamuna Devi had improved on that aspect of Indian cooking. Deep frying - if it's done ocassionally, would probably be ok, but even Grandma learned to use alternative methods of cooking, and her food was as delicious as ever!
   
   So, my advice is cut down on the amount of oil these recipes call for, bake or grill whenever possible, and deep fry ocassionally if you want to enjoy a recipe that requires deep frying. Apart from that, enjoy this cookbook because I certainly do!



2. I just purchased this volume for my 21-year-old son at his request. This cookbook has been a standby in our household since he was born. My copy is well worn and full of notes like "fantastic," "quick to fix," "just the right degree of spiciness."
   You'll need to stock up on three dozen spices, as there are often more spices in the ingredients list than main ingredients. I'm always surprised at the delicious results. I've never been disappointed in any of the recipes in this 800-page treasury of Indian delights.



3. my parents are indian and i was brought up in the US. i've had some luck cooking my own food, but it ended up always tasting the same. i've loved this book because it has combinations of spices that i would not have though of before, and a lot of vegetable and daal recipes dont require you to have any skill to make them! i've been pretty happy with most of the dishes i've made from this book over the past month or so.



4. As a newbie cook and vegetarian way back in '91, I received this book as a gift and remain so so grateful for it! This book is amazing. I've not only learned how to cook traditional Indian food using this book, I've also learned valuable techniques that apply to all types of cuisine (prepping vegetables and dried beans, for example). If you're looking for a great all-around vegetarin cookbook, this is it!



5. This is a in depth, detailed cookbook. It explains the origin of the recipe. I am so impressed with it. All the recipes have so many ingredients, I feel overwhelmed. I am brand new to Indian cooking. Everything sounds so good. If you are already familiar with the ingredients, know where to get it, this is your book. If you are looking for quick and easy, look somewhere else.
   
   This book is well thought out and written beautifully.

5 comments about Puerto Rican Cookery.

1. One of the best authentic Puerto Rican cookbooks out there! It has all the "delicioso" typical island food and explains everything in easy detail. There are translations all throughout the book making it very user friendly. With this book, anyone can definitely cook to impress!



2. I knew that I was finally in my future mother-in-law's good graces when she gave me a copy of this book as a present shortly before my wedding to her son. I had been struggling along with her spanish version of the book, and she knew I was trying to cook in a way that she approved of, so when I got this book I knew that I had finally won the heart of a puerto rican matriarch, and we know how hard that can sometimes be! I have since gone on to master many of the recipes, and my husband says that my cooking rivals that of his mother and grandmother!



3. When my abuela passed in December 2006 we were immediately overwhelmed with distributing her things. I came across an old copy of Cocina Criolla, but gave it to her sister-in-law because, unfortunately my mother nor I were taught Spanish. Coming across the English version has been wonderful. Abuela and I were planning to cook together this year, which I plan to do solo. It brings back fond memories of her and her food. I am happy to carry on that tradition.



4. This book is amazing if you want an authentic Puerto rican taste to satisfy your soul.



5. First let me start by saying that I am ethnic myself and cook many different types of foods. This book was okay, I have purchased better books with more interesting and flavorful recipes.

5 comments about Ayurvedic Cooking for Self Healing (2nd Edition).

1. I found this book to be well written and clear. As someone who is new to Ayurveda with a healing need, I have been looking for several books dealing with the same topics...in this case, how to modify one's diet to reach better balance physically, emotionally and spiritually. The content expanded and re-inforced principles I found in other Ayurvedic cookbooks. I felt I have gotten a better sense of how to use various types of foods and seasonings through this book. Highly recommended!



2. Another great book from Dr. Lad. His books are so informative and helpful and really produce dramatic results. Although mostly foods that are not usual, the recipes are simple and the soups and the rice dishes are tasty.



3. I was so impressed by Vasant Lad's "Complete Ayurvedic Home Remedies" book, I wanted to check out this book to incorporate Ayurvedic cooking. I was disappointed after I received and reviewed the book. This is a standard south Indian vegetarian cook book with an introduction to Ayurveda. So, if you are an Indian you might know most if not all of the recipes already. Even if you are not from India and want to learn ayurvedic style Indian vegetarian cooking, there are a dozen other cooking books which might be better than this. The recipes are not in detail, they are all very short. You have to go through some trial and error to perfect these recipes in my opinion.



4. I am a serious student of ayurveda with one lifelong problem. I CAN'T COOK!! This book is easy enough to follow to tell you what to eaet and how to get there. It's so easy to follow and I made the most yummy Kitchari right off the bat! I love it and I'm so inspired that I'm going to get more Ayurveda cookbooks and make MORE yummm food after a lifetime of bad cooking. LOL



5. I love this cookbook! The instructions are specific and simple. Out of all my Ayurvedic cookbooks, I use this one the most. I've made almost every recipe in the book. Dr. and Mrs. Lad are living examples of the benefits of the Ayurvedic life style.

5 comments about My Bombay Kitchen: Traditional and Modern Parsi Home Cooking.

1. Anyone who loves parsi must get this book. I enjoyed preparing and serving the dishes to my friends. I also recommend Finger Licking Different!!!



2. Some people use cookbooks, I read them. I believe a cookbook, especially an ethnic or exotic one, should be as entertaining as a novel, as detailed as a travel guide, and as warm and witty as a good neighbor's kitchen. It's rare to find a cookbook that fits the bill as completely--and cleverly--as this one. No tiresome list of esoteric ingredients and daunting prep, Niloufer's explanations of products, procedures and substitutions are clear and organized enough for newcomers to Middle- and Far-East cooking to march confidently, yet salted with options for more advanced cooks to flex their jazz and improv muscles. The obsessive attention to detail and organization presciently addresses issues like storage and substitution, often with memorable mirth. (In a description of a recipe that can be successfully "thawed": "Note, I didn't say 'frozen.' Anything can be successfully frozen.") Moreover, she provides a brief and eloquent history of the Parsi people, giving the reader a solid foundation to better appreciate this somewhat obscure culinary creole.
   
   Of course, the deal breaker is, "How's the food?" Well, her Major Ordle's Chutney is the best mango chutney I've ever made (and she explains why), her Mother's Wobbly Cauliflower Custard slides into a pie shell to become God's own quiche, and her masur (without tongue, thank you) is itself worth the price of admission.



3. Great book, I have tried a number of recipes and all have worked out very well



4. A wonderful cookbook that I've read cover to cover. My husband is Indian, I own a dozen Indian cookbooks and this is easily my favorite (and he and I love the results). In addition to My Bombay Kitchen's delicious recipes, fascinating history of Parsis, and friendly, accessible tone, I love that this cookbook dispenses with glossy photos and obsessively detailed instructions and instead teaches the reader to cook by using the seven senses (smell, sight, hearing, touch, taste, sixth, and common). The author is not just teaching me how to cook Parsi food, but how to use seasonal, fresh produce and techniques that will improve the taste and presentation of any dish.



5. This book is perfect for Indians who live abroad and really miss home cooked food. I grew up in Zoroastrian household and the few recipes I've tried from here came very close to the food I ate growing up.
   The introduction to the book also makes it a great gift to non-Zoroastrians who are interested in the culture and the cuisine ! I bought a copy for myself and a few more to give away as gifts.

5 comments about Memories of a Cuban Kitchen: More Than 200 Classic Recipes.

1. This cookbook comes the closest to the real recipes that I have tasted, except they love to use oregano and lots of green pepper which should be ignored. Red peppers should be substituted and cumin is the favorite spice of the cubans. Once the recipes are doctored the food is outstanding. My favorites are vaca frita, oxtails, black beans (remember, do not use the oregano or the green pepper), the garbanzo bean dish with chorizo. Also remember that the type of chorizo you use will influence the dish and their are several different kinds. The Colombian type is excellent or I would stick to Goya's brand. The Colorado Bean Soup is awesome, especially if you puree it - though it is labor intensive. Remember that many of these recipes can be cooked in a pressure cooker, which is how many real cuban households make these meat dishes quickly and they come out the most tender. It would have been great if they included that method in this book but you can guesstamate the times. This works particularly well with the oxtails. You must remember also that each cuban family makes the dishes their way, so that is why you have to adjust the ingredients.



2. My husband is from Miami and when i was pregnant he took me to Miami and got me addicted to cuban food. We both really missed the food and this book brings back so many good memories. It really satisfies your taste buds.



3. After sitting in the bookstore, going over about 10-20 so called Cuban recipe cookbooks, this is the ONE in my kitchen. Both my parents are from Cuba, I was born there as well, so naturally my siblings and I grew up on traditional Cuban recipes. This book is the closest to Mom's cooking I have ever found, and with some help from Mom, these recipes are just like being home. Easy to follow, simple, traditional recipes. Once you get the hang of "sofrito", which is base for most of our dishes, you won't be disappointed. LOVE this cookbook, and its wonderful, savory Cuban dishes!



4. This book has great recipes and they are very well written. The instructions are very easy to follow. Very much the same ingredients my Cuban Mother has used all my life.



5. For those of you who love to collect great cookbooks, this is an awesome Cuban cookbook. All the recipes invoke memories of Mama and Abuela cooking in the kitchen. They are authentic recipes and the stories are worth reading. Many of them will bring sweet memories to Cuban refugees who have adopted the U.S.A as our new home. This is a must-have book in the kitchen!

5 comments about Madhur Jaffrey Indian Cooking.

1. I bought two copies of alledgedly new hardback versions of this wonderful book. The endpapers on one copy were faded as if the book had been old stock. As these were both birthday gifts I didn't have time to return it. Fortunately my friends were close enough to be able to explain that this wasn't an old copy.



2. This is a great cookbook. This book was given to me by someone from South Indian, because of the way Madhur Jaffrey explains how the dishes are served and the certain insight that she gives to each recipe. This book explains so much about Indian cooking. Great!



3. I saw the video on BBC food and rushed out to buy the book through Amazon. I must say that as an Indian cook this book is dismal to say the least. It lacks detail and substance and is defintely written by an actress as stated on the back cover. I would be so pleased if the author would buy the book back from me. After watching BBC I had even thought of inviting the author to South Africa but NO THANKS!



4. It took me quite a while to warm up to this cookbook. For a year or two, when I had a hankering for Indian food, I'd flip through this book but I always ended up using a recipe from another cookbook (usually Classic Indian Cooking by Julie Sahni). I'm glad I finally forced myself to explore this cookbook, because it is extremely good.
   
   First, the recipes aren't precisely simple, but they are far less complex than Sahni's full-on authentic versions. An American-food comparison might be a recipe that used Apple Pie Spice rather than calling separately for cinnamon, nutmeg, etc. I don't mean to say that this is a shortcut book. Jaffrey's recipes aren't so quick and easy that you could assume dinner would be on the table 30 minutes after you get home from work, but on the other hand you don't have to assume you'll spend all day Sunday cooking dinner (and all day Saturday shopping at a specialty market for ingredients).
   
   While you may need to turn to the specialty market or mail order for some things, most of the recipes can be found in a well equipped grocery store. (Assuming your grocery store stocks things like turmeric and whole cardamom pods in the spice aisle; I may be spoiled by living in a foodie neighborhood.) She also doesn't assume you're familiar with Indian cooking (but then, few Indian cookbooks do). Plus there are several photos, which definitely help a nervous cook estimate whether the dish came out "right."
   
   Do be aware that this isn't a collection of the standard items you'll find on most U.S. Indian restaurant menus. Instead, there are plenty of great items that are Indian-inspired recipes for food that's easily available. I've folded down the corner on the recipe for Haddock baked in a yogurt sauce, which we served with her suggested spinach with potatoes. Bombay-style chicken with red split lentils (murghi aur masoor dal) is basically a gently spiced dal with chicken -- and it required very little fussing in the kitchen. Chicken with roasted coriander in a coconut curry sauce was good; not quite as outstanding as the other two recipes I just mentioned, but the plates were all wiped clean nonetheless. I haven't had any failures.
   
   The bottom line is that, when I decided to send my brother- and sister-in-law in Nebraska an Indian Care Package, this was the cookbook I chose. It's suitable for an Indian beginner or for someone without a yuppieHaven grocery store nearby... and it definitely helps you create plenty of good meals!



5. I was so impressed by this book that I not only kept a personal copy but also gifted this book to my international friend who loves Indian food. The recipies are well selected, easy to follow. The book presentation is excellent making it easier to follow. What me and my friends thought best was also the fact that this book was made for international people and th ingredient common names and source are also mentioned. I for one would like to recommend this book to everyone.

5 comments about Madhur Jaffrey's Quick & Easy Indian Cooking.

1. This is an excellent cookbook for people who love Indian food but are easily intimidated by the laundry list of hard-to-purchase spices. The recipes are easy & delicious!



2. We love Indian food, but with two young children, rarely find the time necessary to prepare it. This book is fantastic! We've owned it for a month and have already made a dozen or more recipes. All have been delicious, and all have been, true to its title, quick and easy to prepare. Highly recommended. Because the recipes are easy to make, it would be a good introduction for those new to the cuisine. For my taste, the amount of salt called for in the recipes is too high, but in all other regards, it is our favorite cookbook (at the moment).



3. I highly recommend this book. I am just getting into Indian cooking and have found the recipes easy to prepare and delicious to eat. My family and dinner guests have all enjoyed the meals I've prepared from Quick and Easy Indian Cooking. Great book.



4. This is my go-to Indian food cookbook. Almost every recipe is flawless and easy to make. A+



5. I received this book for Christmas last year and it's great. I haven't made all of the recipes in it yet, but haven't come across a single bad one so far. The chappal ("hamburger") kebabs, in particular, are easy to make, delicious, and reheat well, making them great to bring to work for lunch. Fabulous book!

5 comments about 660 Curries.

1. I purchased the book "660 Curries" on a pre-order after seeing a show on television with Raghavan cooking. I was lucky enough to also attend a cooking class and meet him in person. This book is an excellent TOOL not only on HOW to cook great indian food but all the great details behind it. I was able to experience a lot of this in person and then when reviewing the book, realized that it was all there for me to learn. I would highly reccomend the Braised Okra with Tomatoes. Its a GREAT recipe that I'm sure I'll be making for years! I can't wait to make all the recipes!



2. After returning from India I was determined to learn to cook Indian food because it made my husband happy and allowed me to lose weight! After purchasing two cookbooks and having only 1 in 10 positive experiences, I was ready to give up. From across the wide aisles at Costco I saw the title "660 Curries" and decided to try again. So far I'm about 20 for 20!!! I love this book. I even went back and bought one for a friend. My husband and I have agreed that from now on I'll do all the Indian cooking and he'll do the American. I can't wait until my in laws visit and I can actually cook for them!



3. This is a FABULOUS book for Indian cooking and curries!! I highly recommend it. It's chocked full of recipes and stories and much more!! I had the privilege of attending a cooking class with this author recently in Chapel Hill. The book is huge too! It'll certainly keep you entertained and busy for quite a while. The recipes I've made so far are delicious!



4. Whether you're a novice or expert at Indian cooking, you're bound to love this thick cookbook that just bursts with flavour. Raghavan Iyer describes his first attempt at cooking with the generic American spice called "curry powder," and his subsequent disappointment at its failure to evoke the spicy heritage of his home. His book 660 Curries is both an homage to the great foods of India and a guide to making those foods for people who have perhaps always thought of curry as something blazing hot that's seasoned with a can of curry powder.
   
   But just what is curry? If you had asked me before I read this cookbook, I'd have responded that it's a dish consisting of vegetables, perhaps meat, cooked in a fiery sauce and served with rice. Very nondescriptive. Here's what Iyer says about curry:
   
   In England and the rest of the world, "curry" describes anything Indian that is mottled with hot spices, with or without a sauce, and "curry powder" is the blend that delivers it. In keeping with my culture, I define a curry as any dish that consists of meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent of spices and/or herbs (p. 3).
   
   I remember once making a curry for dinner, and later meeting up with a friend. "You had curry for dinner tonight, didn't you?" she asked me, and I stared blankly at her, wondering if my telltale breath had given it away. It turned out that she had already seen my husband, who told her the news. That curry, like every other curry I've ever prepared, was seasoned with a curry powder blend that I purchased at the grocery store. Now, however, thanks to Iyer, I'll be preparing my own blends. He gives you a variety to work with, tells you where to find ingredients that may not be readily available at your grocery store, tells you the best ways to prepare and store them, and a variety of useful tips.
   
   Many of the recipes in the book relate back to the section about "spice blends and pastes," as those are the essential ingredients in preparing the other dishes. Iyer recommends-and I wholeheartedly agree with him-that you carefully read the entire recipe before you begin preparation, and make sure you have everything in place and at hand. If your recipe includes a spice blend found on page 28 (Sesame-Flavored Blend with peanuts and coconut-Maharashtrian Garam Masala), prepare the blend, if you haven't already, and make sure it's ready for use.
   
   This book has curries and side dishes to tempt any appetite, including appetizer curries (did you ever think of having a curry dish as an appetizer?), meat curries, paneer curries, legume curries, vegetable curries, contemporary curries, and biryani curries. There is also a section on curry cohorts, in case you were wondering what to serve with the Cauliflower and Potatoes in a blackened red chile sauce (Alur Phulkopir Jhol) on page 481, for example. I like a good naan, and on page 729 there is a recipe for Salt-Crusted Grilled Flatbread with ghee (Naan) that I will be trying out before I get very much older.
   
   The recipes are laid out step-by-step so that they can be easily followed, and tips about techniques, alternatives, etc., frequently follow the recipes. The recipe section is followed up with a very useful guide that includes metric conversion charts, a thorough glossary of ingredients, the basic elements of curry, mail-order sources for spices and lgumes, and a good bibliography for the chef who wants to learn more.



5. I just got this book about a week ago. I've already tried several recipes and spice blends. I couldn't wait to write a review and tell everyone who loves Indian food that this is a "must-have" Indian cookbook. If you're only going to get one Indian cookbook, get this one! The recipes are pretty easy and just plain wonderful.
   I lower the heat in most of the recipes by reducing the amount of chili peppers.
   I just made the Spicy Potatoes and Spinach with Blackened Chilis and Coconut Milk. Superb! My husband loved it! I served it along side crispy fried chicken(it's the 4th of July weekend so I needed something with lots of deep fried goodness.) Indian food goes very well with fried chicken or roasted chicken. Try it, you'll be hooked.
   This potato recipe called for a special spice blend called Panch Phoron. The dish(including the spice blend) was extremely easy to make.
   I get all my spices and dried chilies from Penzey Spices. I buy the tiny fresh Thai peppers from a local Asian market. They are sold in a small bag by the produce section(tiny red and green ones in the same bag.) When I don't have any fresh chili peppers on hand, I just use some cayenne pepper.
   What I love so much about this book is that no two curries taste the same. It's all about the use of spices and herbs. Once you get the hang of grinding and blending the whole spices, the curries come together in a flash. You will be so happy with the results! Penzey's makes it easy to make these flavorful spice blends. They even have hard-to-find spices like Nigella seeds and white poppy seeds.
   I must say that have blended and grinded my own spices for years, using recipes from other Indian cookbooks. But, Raghavan is "spot-on" with all his spice blends. He instructs you to use these specific blends for each curry. The results are complex and delicious.
   As a person who has spent about 5 years(in her own kitchen) learning how to cook Indian food, I consider this cookbook to be the best one so far. I have lots of Indian cookbooks ranging from classics like Madhur Jaffery's "Indian Cooking" to the gigantic "The Art of Indian Vegetarian Cooking." Already, I can tell that 660 Curries is the one book I will be reaching for again and again. I'm so excited to try many more recipes.
   Thank you, Raghavan, for your hard efforts in searching for and testing each one of your wonderful recipes. You've created a truly amazing cookbook!
   Oh..vegetarians will love this book too(tons of flavorful veggie and bean curries.) Raghaven also does wonderful things with the humble potato, which he is very fond of. He will have you re-thinking boring mashed potatoes.
   I can go on and on about this cookbook! I feel certain that if you buy it, you'll love it!

5 comments about 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices.

1. This book is great for anyone who wants to learn to cook some great Indian dishes. It has easy instructions, great pictures, and the food comes out amazing every time. I have reccomended this book to friends and family, and I would reccomend it to anyone with any interest in Indian cuisine.



2. I got Ruta's book as a gift and it has proven to be a 'gift'! After spending over 20 years cooking a variety of Indian food mostly guided by the Indian food greats and my own memories, Ruta's book was a simple reminder of how fresh and great tasting the most basic Indian recipes can be. The recipes in this book are clear, well presented and have encouraged my young adult children to give Indian cooking a whirl.



3. I LOVE this cookbook! As a lover of Indian food and a "flexitarian," I've been in search of a good, yet simple Indian cookbook. The few that I perused in a bookstore, while having nice photos, were not interesting, and definitely seemed a bit complicated (not so accessible).
   
   [...]
   
   The first night I got this book, I read it before bedtime and haven't put it down since. The style of writing is friendly and encouraging. The premise that Ruta Kahate uses is that you can create simple and delicious Indian meals (dishes) using five spices-- cumin seeds, coriander seeds, mustard seeds, turmeric powder, and cayenne powder. The book is organized by Vegetables, Dals, Chicken and Eggs, Rice and Bread, etc. and she uses a colored circle as an indicator for which of the five spices (sometimes one, sometimes all) the recipe uses. Each recipe is about a page long and she introduces them sometimes with an anecdote, and always with useful tips and encouragement.
   
   The photos are gorgeous and the recipe offering is superb! So far (I've had this book for three days), I've made the Spinach Raita with Toasted Cumin and the Railway Potatoes! Both dishes were excellent! I cannot wait to make more of the dishes from this cookbook! Did I say that I LOVE this cookbook?



4. An excellent introduction to Indian cooking. The book is well organized and the instructions are easy to follow. I was particularly impressed how you could obtain such variety with so few spices.



5. I first checked this out of the library. I renewed it three times and than gave up and bought my own copy. The food is wonderful and she simplifies recipes to a point where even a not very good cook can achieve great results. If you like Indian Food this is a very good basic cook book. You'll be rewarded with good healthy food and you don't have to lay out money to go to an Indian restaurant. And if you've never experienced the wonders of Indian food this is a great introduction. I would recommend cutting down on the amount of cayenne pepper she calls for. I'm a chicken and don't like my food that hot. But if you're a real Indian cooking buff and like it hot got ahead.

5 comments about How to Grill: The Complete Illustrated Book of Barbecue Techniques.

1. This book is a must have for any serious griller. It has just about anything that you need to know about grilling.



2. "How to Grill" is more than just a fantastic cookbook. It is packed with information about grills, smokers, cooking tools, and other things of interest to those who want to know how to grill and smoke good food. As for the "recipe section," Raichlen gives great tips on technique, i.e., how to prepare the food for the grill, and to present it upon completion. He covers seasoning the food, sauces, rubs, and marinades. It is just a fantastic book for people of all levels of experience in grilling. It should be on every grillers book shelf.



3. Exciting, excellent, effective. If you like cooking, learning how to do things, or are just visual by nature (most people are) you will most certainly enjoy this one. I have perused all of this authors books and have enjoyed his commentary; this book takes the cake (and has a double layer of frosting on top). If the new version of the Barbecue Bible was illustrated even semi-close to this book Stephen would have another huge hit.



4. This a a great book for creative grill masters. One caveat: if you own an 18 inch weber kettle, be sure to adapt the coal amounts for your smaller grill. Otherwise you will fry your food faster than a hyper-active pyro. The author never bothers to mention how much fuel to use for various sizes of charcoal grills. Not once in the entire book. So, be carefull grill-jockeys and adjust down or up as needed. Otherwise, yum.



5. I bought this as a Father's Day gift, and my dad has grilled out every saturday since! The book kills two birds with one stone with its great cooking techniques and recipes. The pictures are great and very helpful, and the directions are very simple and easy to understand. The food tastes great! Some of the recipes take a good hour or two to prep though, so make sure to read through the whole procedure before starting.