Building on the success of "Weber's Art of the Grill", this cookbook is destined to become a sauce-stained classic. Includes 350 tasty and reliable recipes guaranteed to turn anyone into a barbecue champion. 133 color photos.Building on the success of "Weber's Art of the Grill", this cookbook is destined to become a sauce-stained classic. Includes 350 tasty and reliable recipes guaranteed to turn anyone into a barbecue champion. 133 color photos.Read Less
Every recipe and/or technique I've used from this book has been flawless. Like other reviewers I've continued to buy this book for family and friends.
May 28, 2008
Best Grill Book
This book is by far the best book for beginners & experienced grill masters. I bought this book back in 2001 & have made most of the recipes. I also bought this book for all of my friends for house warming gifts, or when they bought their first grill. Great Chicken, Fish & all time backyard favorites Ribs, Steak, & Pulled Pork. Lots of Sauce, Rub, Marinade & seasoning recipes too. Great variety of dishes with easy to follow recipes. The book has a bunch of photos, tutorials, & intro's that tell a story about the food or culture behind the recipe. Very Informative. Highly Reccomend!
Jul 26, 2007
great motivation to grill
The book is great. Tons of suggestions & beautiful pictures have your mouth watering until you actually get some food on the grill. I love it.
Publishers Weekly, 2001-05-07 This book is clearly designed to sell more grills. While Purviance (Weber's Art of the Grill), food editor of Appellation magazine, and McRae, Weber's in-house poet, offer many a delightful starter, entr?e and dessert, the corporate affiliation of this book remains pervasive, like an unsavory aftertaste. Perhaps it's the way the authors unconvincingly strive to be homey, assuring us, for instance, that ketchup as they know it is always spelled with a "K." Or that many anecdotes revolve around a Weber success story, like the time a prime rib dinner helped the company clinch a large distribution contract with Sears. But tackiness aside, the book cannot be faulted for a lack of variety from beef recipes (Stuffed Herbed Tenderloin filled with a paste of rosemary, thyme, sage and mustard, Peanut-Curry Flank Steak) to turkey (Jalape?o-Peach Turkey Breast, Firehouse Turkey seasoned with cayenne) to seafood (Tequila Shrimp, Gingered Mussels, Parmesan Breaded Scallops). The book is well stocked with helpful charts, glossaries and lists the dessert chapter includes 11 variations of S'mores. Unhappily, though, while Tim Turner's luscious photographs occupy many a full- and double-page spreads, the recipes are crammed two to a page in small type, making this book hard to use on the fly, or in the yard. (June) Forecast: With a foreword by Today Show weatherman Al Roker (who contributes his own rub recipe to the book), lush cover images and strong brand recognition, this book should sell well, but the promotional bonhomie will turn off purists. Copyright 2001 Cahners Business Information.
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