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Weber's Art of the Grill: Recipes for Outdoor Living

Weber's Art of the Grill: Recipes for Outdoor Living

by Tim Turner (Photographer), Mike Kempster (Foreword by), Jamie Purviance
The art of grilling means so much more than burgers around the picnic table. Whether using charcoal kettle barbecues or gleaming top-of-the-line backyard kitchens, today's grill lovers can create a fantastic range of sophisticated dishes. Folks are firing up the barbecue more often than ever these days, and no one understands the lure of the flame like the people at


The art of grilling means so much more than burgers around the picnic table. Whether using charcoal kettle barbecues or gleaming top-of-the-line backyard kitchens, today's grill lovers can create a fantastic range of sophisticated dishes. Folks are firing up the barbecue more often than ever these days, and no one understands the lure of the flame like the people at Weber, the preeminent maker of home grills. Their delightful cookbook brings grilling to a whole new level. It starts off with techniques, tricks, and tools of the trade; includes basic sauces, bastes, rubs, and marinades; and continues with more than 100 fabulous recipes for everything from your classic burger and perfect steak to succulent garlic-mint chicken, spicy swordfish, and vegetarian entrees with a smoky accent. And to quench an outdoor thirst, there are ideas for the right wine or microbrew to serve with them. Also included are tips for entertaining with sizzle and menu suggestions for both casual and celebratory occasions. Full of festive and luscious photographs, Webers Art of the Grill is a year-round treat for any backyard chef.

Editorial Reviews

From the Publisher

For barbecue enthusiasts, Weber's Art of the Grill: Recipes for Outdoor Living, by Jamie Purviance is a rich resource. Practical as expected from master barbecue manufacturer Weber-Stephen Products Co. and handsome, this book is full of imaginative recipes and beautiful photographs. Its chapters are devoted to courses with bonus wine suggestions and entertaining ideas.

Gourmet Magazine
Art of Grillmakes you think Michelin stars. This book can stand up to any coffee table at home. The photographs accompanying recipes are gorgeous, and handily all of the recipes are paired with wine.
Library Journal
This lavish book from the grill manufacturer includes full-page color photographs (of the extreme close-up, "big food" variety) of every recipe and a techniques section illustrated with attractive watercolors. The upscale, sophisticated recipes, ranging from Grilled Scallops with Fresh Pea Sauce to Fettuccine with Grilled Radicchio and Roquefort Cheese, are interspersed with a few spreads called "Settings" that portray the good life (e.g., "Wine Country Lunch"). Recommended for collections where grilling books are popular. Copyright 1999 Cahners Business Information.

Product Details

Chronicle Books LLC
Publication date:
Product dimensions:
9.25(w) x 10.25(h) x 1.00(d)

Related Subjects

Read an Excerpt

Take a look through any cookware catalog these days and you'll see an amazing amount of real estate devoted to the art of grilling, featuring everything from enticing high-end grills festooned with extra burners, rotisseries, and other fun trappings to exotic marinades to gadgets and tools. Grilling is bigger than ever, and these days a meal cooked on the grill goes way beyond hamburgers and hot dogs. A beautifully produced new book from Weber, America's leading manufacturer of grills, celebrates the versatility of this ancient cooking method and offers a look at just how elegant grilled dishes can be. Some recipes in Weber's Art of the Grill infuse dishes with smoky flavor by incorporating grilled ingredients, like eggplant in the silky Baba Ghanoush or radicchio in Fettucine with Grilled Radicchio and Roquefort Cheese; others merge exotic flavors with this all-American tradition to yield treats like Hoisin-Glazed Baby Back Ribs, Lemon-Dill Shrimp with Grecian Orzo Salad, or Thin-Crusted Pizza with Chicken, Kalamata Olives, and Fontina Cheese. Smoked dishes are also included, such as an intriguing Smoked Chicken Risotto and impressive Apple-Brined and Hickory-Smoked Turkey. Menus for entertaining and party tips are featured, as are wine suggestions, equipment information, and basic recipes for staples like sauces and rubs. Stunning, full-page color photos appear throughout. This is one book that is certain to inspire you to get out that wire brush and start firing up the coals.

Tuscan-Style Artichokes
Tuscans relish outdoor grilling, particularly in the spring when the weather is kind and globe artichokes abound. Braising them first in olive oil, wine, and herbs ensures that they are tender and flavorful. Just prior to serving, turn them on the grill for a few minutes to add an unmistakably rustic quality.

Direct/High Heat

  • 3 medium artichokes, 8 to 10 ounces each
  • Juice of 1 lemon
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1/4 cup dry white wine
  • 3 large cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

  • Preheat the oven to 450°F.

    Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small, sharp knife, scoop out and discard the hairy choke.

    In a large sauté pan, mix the olive oil, vinegar, wine, garlic, parsley, thyme, salt, and pepper. Arrange the artichoke quarters in one layer, with one cut side facing down, in the sauté pan. Place the pan on the stovetop or a side burner, and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total. The artichoke quarters may be prepared to this point several hours ahead and set aside at room temperature.

    Pick up the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away. Grill the artichokes directly over high heat, turning occasionally, until they are nicely browned, 4 to 5 minutes. Serve warm.

    Makes 4 servings

    Coffee-and-Pepper-Crusted New York Steaks
    In this unusual recipe, the piquancy of peppercorns meets the mellowness of coffee beans with stellar results. Turn the steaks when you see beads of juice on the surface. When the steaks are cooked to your preference, allow them to rest for a few minutes before serving so that the juices that have been forced to the edges can ease back into the center.

    Direct/High Heat

    • 2 tablespoons whole coffee beans
    • 2 tablespoons whole black peppercorns
    • 4 New York (strip) steaks, each about 3/4 pound and 1 inch thick
    • Vegetable oil for brushing cooking grate
    • Kosher salt
    • Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

      Lightly brush the cooking grate with vegetable oil. Grill the steaks directly over high heat, turning once, for about 8 to 10 minutes, or until cooked to desired doneness.

      Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving. Serve warm.

      Makes 4 servings

      Wine notes: Try a rich, mellow red with lots of fruit and very little tannin: a young California Merlot or Zinfandel, or a fully mature Cabernet Sauvignon from a top vintage.

      Grilled Peaches with Fresh Cherry Sauce
      In the late 1800s, famous French chef Auguste Escoffier created a dessert for Dame Nellie Melba, a celebrated Australian opera singer. Called peach Melba, the immediately popular recipe consisted of poached peaches, vanilla ice cream, and raspberry sauce. Here is a twist on that classic summertime dish.

      Direct/Medium Heat

      For the sauce:

      • 1 pound dark cherries, pitted (about 1 cup)
      • 1 tablespoon sugar
      • 1/2 cup dry red wine
      • 1 teaspoon balsamic vinegar
      • 1 teaspoon kirsch (cherry liqueur)

      • For the peaches:
        • 4 medium peaches
        • 2 tablespoons unsalted butter
        • 2 tablespoons brown sugar
        • 1 cup vanilla ice cream
        • 4 cookies

        • To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and puree until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes.

          Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches directly over medium heat, turning once, until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes total.

          While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

          Makes 4 servings

          Recipes from WEBER'S ART OF THE GRILL, copyright c 1999 by Weber-Stephen Products Co. Excerpted with permission from Chronicle Books. All rights reserved.

Meet the Author

Jamie Purviance has been a chef at a Napa Valley winery, food editor of Appellation magazine, and a contributor to various books, magazines, and new media. He holds a degree in culinary arts from the Culinary Institute of America, and lives in the Napa Val

Tim Turner is an award-winning photographer whose work has appeared in Food & Wine, Bon App tit, and other publications, as well as in best-selling cookbooks by Charlie Trotter and Jacques P pin. He lives in Chicago.

Mike Kempster, Sr. is executive vice president of the Weber-Stephen Products Company, has been grilling for more than 30 years. He also lives in Chicago.

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