Weber's Big Book of Grilling

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Overview

Building on the tremendous success of Weber's Art of the Grill (over 100,000 copies sold!), the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouthwatering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who's ...
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Overview

Building on the tremendous success of Weber's Art of the Grill (over 100,000 copies sold!), the world's best-known and most trusted grilling experts bring us the ultimate in barbecue cookbooks. Destined to become a sauce-stained classic, it's packed with 350 of the tastiest and most reliable recipes ever to hit the grill, hundreds of mouthwatering full-color photos, and countless sure-fire, time-honored techniques and tricks of the trade guaranteed to turn anyone into a barbecue champion. For the chef who's barely flipped a burger to the local grilling guru, here's all the advice and all the fabulous food required to wow the neighborhood--and at a price that's as red hot as the coals!
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Editorial Reviews

From the Publisher

GOOD HOUSEKEEPING
You'll find gorgeous full-page photos and more than 365 recipes in this big read from the popular grill maker. Check out Chocolate Cake on the Grill: a homemade cocoa cake that you bake in a brownie pan over the flames and top with whipped cream. There's also a guide you'll use a lot to check times and temperatures for all types of foods.

Publishers Weekly - Publisher's Weekly
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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Product Details

  • ISBN-13: 9780811831970
  • Publisher: Chronicle Books LLC
  • Publication date: 3/28/2001
  • Pages: 416
  • Product dimensions: 9.00 (w) x 10.87 (h) x 1.12 (d)

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

Sandra S. McRae has served as Weber's "corporate poet" for more than five years. Her work has appeared in literary magazines, in national advertising campaigns, and on the Internet. She lives in Colorado.

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.

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Table of Contents

Foreword 6
Introduction 8
What You Need to Know About the Recipes 10
The Grilling Gospel According to Weber 12
Sauces, Marinades, & Rubs 40
Starters 56
Beef 86
Pork 150
Lamb 190
Game 206
Poultry 222
Fish & Seafood 278
Vegetables 324
Sides & Salads 348
Desserts 376
Appendix 396
Index 408
Acknowledgments 416
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Customer Reviews

Average Rating 4.5
( 16 )
Rating Distribution

5 Star

(11)

4 Star

(3)

3 Star

(1)

2 Star

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Sort by: Showing all of 16 Customer Reviews
  • Posted June 21, 2010

    THE best cookbook ever !!

    If my house was burning down to the ground, I'd rush back in to save this cookbook. It is my all time "go to" favorite. I have given it to dear friends who love to cook and love to eat. It receipes, information and helpful, easy directions, translate to indoor cooking as well as outdoor grilling. I love the fact that for most of the receipes, the ingredients are very common pantry items and that they are listed in the order of measurement. I simply pull open the pantry, line up the ingredients and measure them out using the decending measure utensils (ie.tablespoon, teaspoon, etc.).
    By the way. I have found only one receipe in this entire book which I would not make again. The balance are all "keepers"!!!
    I'm about to order a couple of more copies, as mine is falling apart from several years of use and I want a "back-up" for our second home.

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  • Posted May 5, 2010

    more from this reviewer

    Yummmm

    I bought a second copy of this as a gift recently. We love many recipes in this book. The general advice on grilling is also helpful. The photos are great. There is lots of variety in the recipes.

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  • Posted May 23, 2009

    Great cookbook

    I love this cookbook. I use it at least once a week in the summer. The marinades are fantastic. Even if you don't have a BBQ grill, the marinades work for meat you bake or broil.

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  • Anonymous

    Posted January 18, 2006

    An Exceptional Book!

    This is a great cook book for several reasons. First and foremost, the recipies produce uniformly delicious results. Second, the directions are clear and simple, using ingredients that are available in most supermarkets. Third, there is a lot of 'why' in this book, as in why to use kosher salt and why to use granulated garlic, rather than garlic powder. But the bottom line, for me, is that it helped to make me a better cook. I take some pride in putting food on the table, both for family, as well as friends. Jamie's recipies have not ended up with so much as a single 'Ooops!' If you think that grilling is just burning food, save your money, but if you understand that grilling is a way of producing wonderfully flavored food, then this is a purchase you will long enjoy. Finally, I would like to respond to the silly review from Publisher's Weekly, which appears above, and which criticizes this book for its emphasis on Weber products. Hello? It Is WEBER's Big Book of Grilling, and the Weber folks would be silly to publish this book without the emphasis on their highly respected product line. Readers with an interest in business, as well as grilling will enjoy, as I did, the anecdotes as to how the company succeeded. But it's all about the food, friends, and you cannot go wrong with the Big Book

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  • Anonymous

    Posted March 6, 2005

    Good book for us 'Grillheads'

    We have a big old Weber so why not the book. My wife and I are true Grillheads and enjoy every minute with family and buddies.

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  • Anonymous

    Posted December 28, 2004

    AWESOME

    I borrowed this book at the library first and within in an hour I bought it! A Must Have Cannot Grill Without IT Book!!

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  • Anonymous

    Posted June 10, 2003

    A cookbook you can't do without this summer!

    I bought this cookbook a couple of years ago. We pulled it out again this summer and forgot how many great recipes it has! We've tried some new ones and every time the food comes out a winner. I highly recommend this to anyone who likes to grill - it's truly a classic. Some favorites for us are the Pork Chops with Ancho Chile Sauce, the Smokey Baked Beans, the Guacamole Burger, just to name a few. HIghly recommended!

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  • Anonymous

    Posted August 6, 2002

    Get Ready for Some Great Food!

    This cookbook is one of the best I have bought. It has great recipes and it uses common ingredients. Every time my husband or I use it to grill, the food is perfect. And it has helped us in grilling technique. The history on the Weber is also good (by the way, we do not have a Weber yet!). The only downfall to the grilling technique is that you need to know what you are having for dinner the previous night as some of the preparation takes some time, like marinating the food, bringing it to room temp, ect. I recommend this book to everyone I know that likes to grill their food!

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  • Anonymous

    Posted June 3, 2002

    Transformed my hubby into a Grill King Extrodinare!

    The practical advice and great recipies in this book are amazing. It really did turn my husband from an overcook-everything-and-occasionally-get-it-right grill cook, into an incredible grill chef who wants to grill 4 times a week and compares recipies with his best friend who gave him the book! We have also expanded our grilling horizons, branching out into veggies, seafood and he even made paella (not a recipie from the book, though).

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  • Anonymous

    Posted May 25, 2001

    Fabulous Food, Great Fun!

    As a long time Weber fan, I picked up this title and was delighted to find more recipes than you could shake a tong at along with good advice on the basics of grilling and some fun and lighthearted articles and sidebars. Having called customer service for help with my grill on a couple of occasions, I can tell you that the friendly tone of the company comes through in this book. I love it and would recommend it to anyone who is crazy about grilling. Buy one for a friend!!

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    Posted July 6, 2010

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    Posted December 22, 2009

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    Posted December 15, 2009

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    Posted April 17, 2010

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    Posted September 26, 2009

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