Weber's Big Book of Grilling
Weber's Big Book of Grilling 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
Weber's Big Book of Grilling
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