Ebook Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling, by Jamie Purviance
- Oktober 17, 2018
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Ebook Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling, by Jamie Purviance
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Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling, by Jamie Purviance
Ebook Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling, by Jamie Purviance
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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.
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Product details
Paperback: 320 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (March 3, 2009)
Language: English
ISBN-10: 0376020598
ISBN-13: 978-0376020598
Product Dimensions:
9 x 0.9 x 11.4 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
451 customer reviews
Amazon Best Sellers Rank:
#18,210 in Books (See Top 100 in Books)
I absolutely love this book. This is the second copy I've bought, this one as a gift for my son to go with the Weber grill I gave him for his 30th birthday. It contains fantastic and foolproof recipes that are summer standards for my wife and me. Buy this together with a Weber grill and follow the recipes to the letter - paying attention to the combination of cooking times and temperature and you simply can't go wrong. I've bought a couple other books in this series, all by Jamie Purviance, but really like this the best by far. I can't say I am thrilled so far with some of the recipes for grilling vegetables; sorry, but I like my ratatouie juicy. Sometimes you just have to choose the technology to fit the material. But the meat and fish recipes - awesome. The only other gripe is the lousy binding which goes quickly so you end up with a collection of folios of a few recipes each. But there is an upside, which is that they are easier to use once they fall out of the book! I'm willing to forgive this failing, in fact I would put up with a lot more than that for the pleasure of using these recipes.
It is very helpful for beginning grill masters ! But quite useful for experienced grillers also. My late husband was an excellent charcoal griller, and I gave that grill to my grandson along with this book and grilling accessories. My grandson has become a very accomplished grill "chef " and grills delicious meals with the tips and recipes from this Weber cookbook. I purchased the same book for myself along with a Weber Q grill and am enjoying grilling with the gas grill and trying the recipes and tips for successful and delicious meals.
This book includes all of the basics of grilling with charcoal or gas, complete with lots of pictures so you can see exactly how to set up the grill for the type of food you will be grilling and what the coals should look like. How to use the vents, how to use a rotisserie, and needed tools and equipment.The very best part of this book is the recipes. It does include the classics like pulled pork, burgers, steaks and ribs but also has a lot of great recipes with ethnic flavors. Kofta in Pita Pockets with Cucumber and Tomato Salad, Lamb Meatball Pitas with Chopped Salad and Minted Yogurt, Pork medallions with Asian Black Bean Sauce, Thai Shrimp with Watermelon Salsa, Shrimp Po'Boys with Creole Remoulade, Vietnamese Shrimp Pops with Peanut Sauce, Baja Fish Wraps with Chipoltle-Lime Slaw, Tandoori Chicken Breasts with Mango-Mint Chutney, Chicken Involtini; chicken breast rolled with prosciutto and basil.Not feeling ethnic, how about Hickory Smoked Turkey with Bourbon Gravy? There is a Bacon-Wrapped Turkey Breast with Herb Stuffing that uses a great "braided" technique for the bacon that completely encases the turkey breast. Soda-Brined Pork Loin with Cherry-Chipoltle Glaze. Hard Cider Simmered Brats with Apples and Onions.I could go on and on and have not even touched on the fruits, vegetables and grilled bread. There are many great burger recipes for beef,lamb and turkey. Each recipe and technique is very well illustrated with pictures. They have recipes using planks, smoking papers and even a cast iron skillet on the grill.40 beef recipes22 pork recipes27 poultry35 for seafood27 vegetable10 fruit21 rubs20 marinades14 sauces
First time griller here. When I got my grill, I made it a goal to not limit myself to hotdogs and hamburgers. I wanted to have some basic concepts ready, and go-to recipes.This book gives you a lot of the fundamentals to BBQ on a gas or charcoal grill. It has great recipes, and a lot of tips on making your life easier when it comes to cooking.Yes, there are plenty of videos and online resources that you could also utilize. But if you're like me, and you want something tangible to pick up and learn from, then you should really consider this book.
This is by far the best cookbook I have ever bought. It starts with the absolute basics about grilling: how to light your grill; direct vs. indirect heat; different types of charcoal. Then it gets right into the gourmet recipes -- recipes worthy of being served in a five star restaurant. The color pictures depicting various grilling-related techniques, e.g. trussing a chicken for your rotisserie or stuffing a flank steak are beyond description. There are often eight or ten photos guiding you step-by-step through a preparation technique..The book ends with a couple dozen pages of rub, marinade, and sauce recipes, each of which includes a color-coded index suggesting the types of food each one is best suited to.Every recipe that I have tried so far has led to "This is the best (fill in the blank) I've ever had in my life". This book deserves five stars becuase of the 5-star reviews I get for every meal I make using it. Thank you Jamie Purviance.
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