Weber's Big Book of Grilling | 
| Authors: Jamie Purviance, Sandra S. McRae
Creator: Tim Turner
Brand: WEBER
Category: Book
List Price: $24.95
Buy New: $9.85
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Rating:  134 reviews
Sales Rank: 3158
Media: Paperback
Pages: 416
Number Of Items: 1
Shipping Weight (lbs): 2
Dimensions (in): 12 x 1 x 8
MPN: 62542
ISBN: 0811831973
Dewey Decimal Number: 641.5784
UPC: 765145031974
EAN: 9780811831970
ASIN: 0811831973
Publication Date: May 2001
Availability: Usually ships in 1-2 business days
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| Features:
| • | Weber #62542 Big Book of Grilling By Jamie Purviance & Sandra S. McRae | | • | WEBER |
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Product Description
The grilling experts at Weber share their time honored secrets of cooking wisdom in this ultimate barbecue handbook. Destined to become a sauce stained classic, its packed with more than 365 of the tastiest recipes ever to hit the grill, mouthwatering full color photos, and all the tips and techniques you need to become a certified Backyard Hero. Want to know the secret of perfect ribs or how to grill a 20 pound turkey without letting them see you sweat? Whether youre the neighborhood grilling guru or youve never done much more than flip a burger, youll find tricks of the trade, great advice, and infinite ways to grill up fabulous food thats as red hot as the coals! 416 pages By Jamie Purviance & Sandra S. McRae Soft Cover
Amazon.com Review
Armed with industrial tongs, a basting brush, and over 350 new recipes, chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book of Grilling, the searing follow-up to the bestselling Weber's Art of the Grill. We open to a brief history of Weber and a few colorful anecdotes about the early days of the company along with a crash course on choosing a grill, featuring a breakdown of grilling with charcoal versus gas and a quiz to help you determine which grill is best for your cooking needs. Each recipe features the requisite cooking method (direct or indirect heat) and temperature level with techniques that leave plenty of room for individual improvisation. James Beard Award-winning photographer Tim Turner returns with artfully styled color photos of hot-off-the-grill dishes that will make you want to stop reading and start grilling. Search for a favorite recipe or browse through individual chapters and benefit from Weber's grilling history with helpful guides and sidebars about cuts of meats, cooking methods, tips, glossaries, and illustrated instructions. Every barbecue lover has their favorite bottled sauce or over-the-counter rub, but "Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy Cola Barbecue Sauce to an overachieving Type-A Rub) from scratch using common pantry staples. "Starters" includes a helpful chart to match up appetizers with entrées along with a recipe for Chinese Chicken Noodle Soup (yes, on the grill--the Asian marinade for the chicken becomes the base for soup). Meat is covered in chapters on beef, pork, lamb, game, poultry, and fish and seafood. Beer-Bathed Brisket gets a little help from a pint of Guinness while a half-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chart along with sections on grilling for vegetarians and quick and easy meat substitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and Grilled Garlic Bread while "Desserts" wraps everything up with the basics on grilling fruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches with Raspberry Sauce and Lemon Cream) and several different takes on campfire favorite, s'mores. Without a doubt, Weber's Big Book of Grilling will get you through the outdoor cooking season, but it will also inspire you to fire up your grill (rain or shine) all year long. --Brad Thomas Parsons
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| Customer Reviews:
Showing reviews 1-5 of 134
We Refer To This Book As "The Bible"! July 20, 2004
John G. Gleeson Sr. (Frederic, Mi USA)
83 out of 83 found this review helpful
The first time I tasted grilled food, many years before Weber existed, I remember wondering why all meat was not cooked over charcoal. As I got older, I started grilling a bit but the recipes were the staples: burgers, steaks and chicken.
Then I purchased a Weber charcoal kettle, which came with some neat, out of the ordinary recipes. I started experimenting, and branched out into growing fresh herbs to season the food. There are now four Weber grills on my deck, including the little "Smokey Joe", for little projects and The Summit gas grille for the big ones.
As a result of a couple of major cooking projects I did for the neighborhood, I was given this book. I didn't know whether it was a thank you, or a subtle way of saying that my cooking needed improvement. What a horizon expanding book it is! If there is anything outside its covers that is needed to teach the novice or improve the good cook, I don't know what it is.
Recipes? Yep, and not a single loser out of 350. Grilling advice? Yep, everything from buying to using to maintaining your grill. There's a section on the uses of fresh herbs, including reduction formulas for the use of store bought seasoning. There are explanations as to why fresh ground black pepper and Kosher salt are preferred.
I have used this book exhaustively since I got it, and have given it as gifts to many, many friends, all of whom are as enthusiastic about it as I am. Simply put, if grilling means burning meat to you, save your money. But if you enjoy the looks of friends and family when you place a truly outstanding meal on the table, get this book.
Cooking seems to intimidate some guys. I don't know why. But Weber's book takes the fear out of cooking, and after a couple of successes, generates a bit of enthusiasm for the next time, both for the cook and the eaters.
100X better than the first book (and that's saying A LOT!) September 13, 2003
Donovan Kruger (Denver, CO United States)
37 out of 37 found this review helpful
I can't say enough about this Weber book. I purchased this one, and the first one ("Art of the Grill") at the same time, fully expecting to like the first one more. Well, as it turns out, the Big Book of Grilling has been used upon every single grill day (at least 3 days/week) as apposed to the other one, which has only been used a few times. The Art of the Grill (the first book) contains some very involved recipes that are very tasty, but not any of the practical cooking tips. The Big Book of Grilling, however, highlights the following:
* Tips on what to look for when selecting the best cuts of meat at the grocer/butcher.
* Explaining cooking tips such as when to use direct heat vs. indirect heat cooking, and how to make those cross-grill marks on your steak!
* A wide variety of homemade marinade recipes.
* Helpful charts at the end of the book which you can quickly reference when you quickly need to know how long to cook something no matter if it's a porterhouse steak or even a bunch of asparagus.
* Great side stories, like how to cook enough ham sandwiches for the town of Peoria, IL. Just overall, this book has been a godsend when it comes to my grill. I have an older Weber 3-burner model that allows me to easily switch from direct to indirect heating, but the book also compensates for the charcoal users out there. I highly recommend this book to anyone who needs a book full of great grilling ideas and suggestions, or who at least needs a great grilling reference book.
Big Followup to His First Grilled Effort May 17, 2001
rodboomboom (Dearborn, Michigan United States)
30 out of 31 found this review helpful
There must of been many of us who used Purviance's first effort "Weber's Art of the Grill" because here comes its successor.Big describes the difference. Quality recipes, photos and grilling basic advice are all here, but now more of it. Also, more informal recipes I'm discovering which probably will allow its usage more than just the occasional weekend bbq blast. So far, pigged out on Greek Garlic Chicken, Disappearing Tenderloins with Pico de Gallo, Grilling A Monster Fish, plus great side dishes of veggies and grilled fruits and desserts. Worthy to become a classic standard! Next to my Weber all the time!
Happily Surprised June 20, 2001
22 out of 23 found this review helpful
I was a bit skeptical when I saw that Weber was putting out a grilling cookbook. However, even though they promote thier products, the recipes are plentiful and fantastic. I also liked the instructions on how to use the grill one currently owns with simple instructions for novices like myself. Look past the Weber promotion if it bothers you and dig right into the "meat" of the book. The photos are quite appealing and summer is too short to pass this book up!
Well-done? Well written! June 14, 2001
L. C. S. (Austin TX USA)
20 out of 21 found this review helpful
What a fun cookbook! Just expecting a few good grilling ideas and some Weber history, I first opened this book to the words "Are you still using lighter fluid? Say it ain't so. . . ." and I was hooked. This tome is packed with sumptuous pictures of everything from Cheesy Onion Quiche (yes, you can GRILL it!) to Teriyaki Mahi Mahi with Mango Salsa. The recipes are tantalizing--but what really sets this cookbook apart is the snappy patter that accompanies the standard instructions. McRae, apparently the writer of the team, has peppered the text with barbecue history, anecdotes, and quotations that make reading half the fun of cooking. The directions--for example, preparing a rib roast--seem eloquently simple and are illustrated with drawings to reinforce your confidence. It's the chatter that I appreciate, however: "And then there's the precocious debutante of the poultry world, the Cornish game hen, which nowadays is neither Cornish nor game." Lots of enticing info you can relate to your guests as you serve up your next barbecue.
Showing reviews 1-5 of 134
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