Weber's Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius

by Jamie Purviance

Overview

From the experts at Weber, the must-have guide for total grill mastery, with 100 all-new recipes and more than 800 inspiring and instructive photos

This is your new go-to companion from the most trusted name in grilling. Much more than just a recipe collection, Weber’s Ultimate Grilling is an entirely new take on grilling today, with every recipe step visually depicted in full-color photography. With these extensively tested recipes, anyone—from amateur to ace—can be a barbecue genius. Foundational recipes for popular grilled foods—steak, burgers, pork chops, ribs, chicken breasts and wings, and salmon fillets—are masterfully explained in this keepsake classroom-in-a-book. “Flavor Bomb” spreads offer inspiring, weeknight-friendly recipe ideas for how to create wonderful variations of the most-loved grilled foods. And fun food science facts, along with infographics, illustrations, and tips, help you get the absolute best results every time.

Product Details

ISBN-13:	9781328589934
Publisher:	HarperCollins
Publication date:	04/23/2019
Pages:	352
Sales rank:	75,839
Product dimensions:	8.70(w) x 10.90(h) x 1.10(d)

About the Author

JAMIE PURVIANCE is one of America’s top grilling experts and Weber’s master griller. He graduated from Stanford University and the Culinary Institute of America before launching a career as a food writer for publications such as Bon Appetit, Better Homes and Gardens, Fine Cooking, Town & Country, and the Los Angeles Times. He is the author of numerous cookbooks including Weber’s Way to Grill, a James Beard Award nominee and New York Times best seller. Purviance has appeared as a grilling authority on numerous television shows including Today, The Early Show, Good Morning America, and The Oprah Winfrey Show. He lives in Sacramento, California.

WEBER GRILL: The year was 1952. Weber Brothers Metal Works employee George Stephen Sr. had a crazy idea. Using as a model the marine buoys made by his company, he concocted a funky dome-shaped grill with a lid to protect food and keep in rich barbecue flavor. From those humble beginnings, an international grilling revolution was born. Today, Weber has grown to become the leading brand of charcoal and gas grills and accessories, and George’s kettle has become a backyard icon.

Editorial Reviews

01/07/2019

Purviance (Weber’s Greatest Hits), Weber’s master griller for the past 20 years, provides 100 recipes with illustrated step-by-step instructions, along with numerous tips, tricks, and charts for successful backyard meals. Handy if workmanlike, the book covers meat, poultry, seafood, and vegetables, and there’s a chapter devoted to lighting the grill and gas temperatures. Recipes for appetizers include smoked chicken wings with hoisin glaze, ground lamb kefta with yogurt sauce, and bruschetta topped six different ways. Rib-eye, strip, and porterhouse steaks are at the heart of the beef chapter; burgers get their spotlight with such variations as griddle-smashed burgers with special sauce, as well as a list of five ways to ruin them (violations include using too many toppings and cooking patties straight from the freezer). Seafood options include simple grilled oysters with spiced butter, as well as grilled whole fish with hazelnut butter, which is stuffed with lemon, garlic, and herbs, then secured in a fish basket for cooking. Purviance offers a banquet for visual learners in this easy-to-use guide for the grill. (Apr.)

Publishers Weekly

06/21/2019

Purviance (Weber's Greatest Hits: 125 Classic Recipes for Every Grill) shares his grilling expertise in another useful guide. Starting with the Four T's (temperature, time, techniques, tools), he lays out the basics accompanied by great color photography by Kachatorian. Charts show approximate cooking times for various cuts and thicknesses of meat. Gas and charcoal grills are discussed, along with smoking and types of charcoal. Recipes range from starters to main courses/sides to desserts and include serving size, prep, grill, and rest times. "The Pantry" section at the end features rubs, pastes, and marinades. Pizza is also covered, as is using the grill for desserts such as summer berry crostata and banana splits with salted caramel sauce. VERDICT This terrific book about grilling is guaranteed to help the new BBQer and offer ideas to seasoned veterans.—Barbara Kundanis, Longmont P.L., CO

Library Journal