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Weber's Big Book of Grilling by Jamie Purviance (Paperback)

Weber's Big Book of Grilling by Jamie Purviance (Paperback)

Weber`s
by Weber
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Brief Description

Item#: 2514644
    Everything needed for buying, using and maintaining a grill. This guide and cookbook provides the reader with a new found respect for grilling and techniques to cook food in such a fashion.
 
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Description:

From the Weber people, who make grills, here are recipes for using them, including Peanut-Curry Flank Steak, Gingered Mussels, and Firehouse Turkey. It also includes a dozen variations on the famous S'more. The book contains over 350 recipes for the grill including tips on how to choose, cut and cook meat. Involved and detailed information about ingredients and marinades.

Author:
Weber
ISBN:
9780811831970
Format:
Paperback
Pages:
416
Publish Date:
03/01/2001
Publisher:
Chronicle Books LLC
Language:
English

Portions copyright 2005 Muze Inc. All rights reserved.

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  • Showing 2 most helpful reviews on this product.

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    Overall Rating: 4.4

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    Most Recent Reviews

    • where's my book

      It has been 3 weeks and I have not received the book.

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      unkmike from glenview,IL., Sep 10, 2011

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      1

    • Love this recipe book!

      If you have a grill, you need this book! Not only does it include recipes, but grilling tips and suggestions!!!

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      jb4690 from Central NY, May 15, 2008

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    • Weber's Big Book of Grilling

      This book is awesome! A friend had it, so I had a chance to review it before ordering. It has great recipes plus pictures. I would recommend it to anyone who loves to grill.

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      grillinsam from Milwaukee, Wisconsin, Feb 28, 2008

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    • I love this book and use it all the time.

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      Anonymous from Charlottesville Va, Jan 30, 2006

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    • great. fast and easy. i love overstock.com this is the first site i check.

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  • 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. (c) Copyright PWxyz, LLC. All rights reserved
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