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    $13.96 $9.99 list($19.95)
    1. How to Grill: The Complete Illustrated
    $14.96 list($22.00)
    2. Bobby Flay's Good Carb Grilling
    $9.71 $7.75 list($12.95)
    3. Barbecue! Bible : Sauces, Rubs,
    $11.53 $10.58 list($16.95)
    4. Dr. BBQ's Big-Time Barbecue Cookbook:
    $7.98 list($19.95)
    5. BBQ USA: 425 Fiery Recipes from
    $16.06 $9.75 list($22.95)
    6. Weber's Big Book of Grilling
    $12.21 $3.95 list($17.95)
    7. The Low-Carb Barbecue Book: Over
    $9.71 $7.73 list($12.95)
    8. Beer-Can Chicken: And 74 Other
    $22.05 $14.88 list($35.00)
    9. Weber's Art of the Grill: Recipes
    $18.95 $11.37
    10. Paul Kirk's Championship Barbecue:
    $81.40 $56.00
    11. Food Around the World: A Cultural
    $17.95 $8.39
    12. Hot Off the Grill: The Healthy
    $13.96 $9.95 list($19.95)
    13. The Barbecue! Bible
    $16.50 $13.99 list($25.00)
    14. The Italian Grill : Fresh Ideas
    $16.47 $16.41 list($24.95)
    15. Weber's Real Grilling
    $8.00 $2.38 list($19.99)
    16. Grilling for Dummies
    $15.61 $13.77 list($22.95)
    17. Good Day for a Picnic : Simple
    $16.96 $9.84 list($19.95)
    18. Grill Power: Everything you need
    $21.95 $13.57
    19. Kill It & Grill It: A Guide
    $20.47 $19.49 list($32.50)
    20. Bobby Flay's Boy Meets Grill :

    1. How to Grill: The Complete Illustrated Book of Barbecue Techniques
    by Steven Raichlen, Greg Schneider
    list price: $19.95
    our price: $13.96
    (price subject to change: see help)
    Asin: 0761120149
    Catlog: Book (2001-05-01)
    Publisher: Workman Publishing
    Sales Rank: 632
    Average Customer Review: 4.79 out of 5 stars
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    Book Description

    Steven Raichlen is America's grilling authority.He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible."

    Now Steven Raichlen's written the bible behind The Barbecue! Bible. Afull-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips. ... Read more

    Reviews (52)

    5-0 out of 5 stars Outstanding book, with something for almost everyone.
    At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved).

    The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.

    And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.

    One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).

    4-0 out of 5 stars Good book -- but I like Weber's better....
    During the warmer months, my husband and I grill sometimes 5x/week. But despite our love for all types of foods, we noticed that we seemed to stick to the usual fair whenever we grilled (burgers, steaks, the occasional chicken quarters, etc). We recently purchased a new, beautiful gas grill, so I decided there was no better time than the present to learn more about "the art of grilling". We weren't amateurs to the grill at all, but at the same time, there were many techniques that we knew we needed to learn, plus it would help if we had more recipes to try, then we could expand upon whatever knowledge we already had.

    I researched several "how to" grilling books online, and my first choice was "How to Grill" by Steven Raichlen. Unfortunately, when I ordered it, it was sold out and there was no word on when it would become available. I then decided to purchase my second choice "Weber's Art of the Grill."

    That was about a month ago, and since then I have managed to buy a copy of Raichlen's "How to Grill." In comparing both of them, I think Raichlen's book is indeed well-written and comprehensive, providing some excellent recipes and great tips and techniques. However, I was disappointed by the fact that on each recipe, he gives the same instructions on how to light the grill...over and over again (seems like other readers have noticed this, too). Also, I wish the book were bigger as in the size. (The size reminded me more of a software manual than a cookbook. I expected something "larger"). In parts, the book is extremely rudimentary in it's instruction, too. Because of these things, I pefer Weber's book more as it appears to be written more for those that already have a some grasp of the basics of grilling, plus it isn't redundant in it's instruction. The pictures and the recipes are equalling delicious in both (try the buffalo chicken wings. WOW!), but it seems that Raichlen really favors charcoal grills and makes that point quite clear in his book. I also found that with almost all of Raichlen's recipes, we would have to add at least an hour of cooking time for us to achieve the same results. Could it be because we are cooking on gas? I don't know...the temp on the thermometer still read the same *shrug*.

    Despite the above, I agree that if you're looking for an all-around comprehensive book to have as a guide to grilling basics, I recommend Raichlen's book as a great resource to have in your cookbook library.

    5-0 out of 5 stars Excellent presentation, MUST have BBQ book!!!
    Steven R. has done a great job with presenting his idea in the most understandable way. The color pictures really make it easy for you to understand. Weather you are grilling for the first time or you are a pro, this book surely teaches you new ideas and techniques. I love grilling and I use to suck on doing BBQ on a grill but after reading this book, my family actually enjoys the food too and not just the adventure of cooking. I defineteley recomend this book. I doesn't just show you how to grill but also has MANY helpful and tasty recipe. You can rent it from libarary before buying it, thats what I did. I was confused between "how to grill" and "BBQ Bible" and I like this book alot more.

    5-0 out of 5 stars This Book Saved the Fourth of July!
    I was in a bit of a frenzy for the usual Fourth of July grilling extravaganza... I wanted to do a couple of new dishes, smoked BBQ ribs and smoked salmon, and I awoke Saturday morning with neither the foodstuffs nor any proven recipes. After throwing back a bracing cup of coffee, I raced off to the local warehouse store that I knew carried this book to see whether I could still make the cookout happen, and if not... Well, there's always pizza, right?

    I realized time would be an issue, so as I scanned the recipes for BBQ ribs and smoked salmon, I knew it would be a close race. I would need to pick up all the materials, do some prep work, fire the grill, cook the food, and basically do it all in about 5 hours. Nothing invigorates like a good challenge.

    Five hours later, our guests were sitting down to newly-made potato salad, cherry cobbler, fresh corn on the cob, green beans from the garden... And the centerpieces of the cookout, the aforementioned spareribs and salmon. Let me just say this. I have always had great success with salmon, and some would say my versions are better than what is served in many restaurants. Raichlen's smoked salmon with dark rum outdid my best. It was buttery, smoky, just a hint of rum and brown sugar. And best of all, as it cured in the fridge for about 4 hours, it allowed me to move onto other projects. Grill time for the salmon? A mere 20 minutes.

    The ribs were an unequivocal hit also. I even managed to mix up his suggested BBQ sauce, and I must say it was simply outstanding. Best of all, the most labor-intensive aspect of this recipe was actually remembering to spritz the rack of ribs every 15 minutes with cider. How very taxing, indeed...!

    Sunday I sat down and perused the rest of the recipes. My wife is a modified vegetarian, so she can eat fish, shellfish and veggies. This book had plenty to offer. I just about fell off the couch when I saw "Grilled Creme Brulee!" And as for us carnivores, there's plenty to try out.

    In short, the layout was extremely user friendly, the recipes tried so far were brilliant successes, and the techniques and hints all were very helpful. I do agree that at some point I'll need to put this into a binder, because I plan to use the heck out of this book. For anyone who likes to grill, don't hesitate. Buy this book now.

    4-0 out of 5 stars 0-60 quick
    Recommended by a friend with great grilling abilities, I began with the simple stuff, picked up some good techniques and now a shelf of spices (it's ok to be a guy and have spices) and have moved on in bigger beef, beer can chicken, coconut shirmp... yadidoda... The format is consistent, Raichlen is readable, This book is great, but the a copy, drill holes in it and stick it in a binder, it will fall apart. ... Read more

    2. Bobby Flay's Good Carb Grilling : 75 Healthier Ideas from the Fire
    by Bobby Flay
    list price: $22.00
    our price: $14.96
    (price subject to change: see help)
    Asin: 0743272722
    Catlog: Book (2005-05-10)
    Publisher: Scribner
    Sales Rank: 690710
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    3. Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
    by Steven Raichlen, Ron Tanovitz
    list price: $12.95
    our price: $9.71
    (price subject to change: see help)
    Asin: 0761119795
    Catlog: Book (2000-05)
    Publisher: Workman Publishing
    Sales Rank: 860
    Average Customer Review: 4.58 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist ... Read more

    Reviews (24)

    5-0 out of 5 stars A Great Accompaniment
    You're wrong if you think Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes is just a comilation of recipes garnered from Raichlen's BBQ Bible. The recipes are not in his other books for the most part and are great additions to the fantasic dishes in the Bible!
    Because of Raichlen's recipes for Tandoori Chicken and other Indian dishes, I am now cooking these on my grill. The meat is great! But wait until you add some authentic chutneys, sambals and raita to accompany your main dish. This book is filled with Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ( duh) that MAKE everything I've cooked even more authentic and delicious.
    As far as I'm concerned no one writes a better cook book on BBQ, grilling, etc Raichlen is the god of fire!
    People rave over my Indian food and traditional bbq - chicken, beef,etc. The secrets are in THIS book and the rest of the BBQ Bible / BBQ USA / How to Grill series.
    If you bbq, you need Raichlen's cook books.
    This book is full of delicious accompaniments. And has made everything I grill so much tastier to eat.
    I'm happy with this purchase!
    John Row

    5-0 out of 5 stars Throw away those old bottles of BBQ sauces in your kitchen!
    Steven Raichlen followup book to the BBQ Bible is a great recipe and reference guide for all lovers of grilling or BBQing. The new book follows the same great format as the "Bible" with cooking tips, interesting background info on the recipes, and most of all practical, easy to prepare recipes with tons of flavors from the United States and around the world. Favorites already are the "lean and mean texas bbq sauce", the different but flavorful "lemonade chili rub" and the "chimichurri" sauce from south america. I will be trying the more exotic recipes from around the world such as "puerto rican pig powder" soon. If you already have the first book, buying this one is a given. if you are a bbq lover or grill master, you will have a hard time getting to the grill before reading this one cover to cover. And after making your first homemade sauce, those old bottles of sauce will be out of the kitchen!

    4-0 out of 5 stars Great book, many recipes, good price!! can't go wrong
    This is a great book for someone who likes to BBQ, and even someone who never has. It shares the good points of rubs,sauces, and marinades. The book is filled with all kinds of different recipes. The recipes also give you ideas on how to come up with your own recipes so you can wow your summer time guests!!! It goes through the many aspects of a good sauce or rub. It shows how to build your own and what kind of meat to use it on. Overall a great learning book that will pay for itself by the many compliments you will recieve from your guests and family!!! Enjoy

    3-0 out of 5 stars Good for grillers looking to step up
    If you are have a metal charcoal or gas grill, and are looking to expand your horizons beyond basic grilling, this is a good book. If you own an offset firebox or ceramic kamado type smoker, but are still buying your rub and sauces, 'Smoke & Spice' is a better investment. If you already own 'Smoke & Spice' you have better versions of all of the traditional recipes already.

    The author includes Liquid Smoke in many of his sauce recipes, something that would make most experienced pitmasters cringe. Why put artificial tasting smoke flavor in a sauce when the food is being smoked already? There are indeed some interesting recipes from other cultures, and there is a useful though somewhat out of date listing for shopping sources for some of the more exotic ingredients. The chart of the effects of various common ingredients is very good, and would be very useful to any newcomer I should think. It is also a nice reference to have even for experienced pitmasters when thinking over new recipes.

    In general however, I found that the recipes make use of too many ingredients, and yet when prepared tasted no better than traditional recipes I've been using for years and that are considerably less complicated. The reason is simple. Good barbecue gets it's flavor from being slow cooked at low temperatures with just the right amount of smoke, not because the cook used a dozen ingredients in the rub and another two dozen in the sauce. Everything from the cover layout to the number of ingredients called for and the sheer number of recipes makes me feel the author went for quantity rather than balance or quality.

    4-0 out of 5 stars A good starting point.....
    I have used some of the sauces verbatum and have tinkered with others. The results have been uniformly excellent. It's a good starting point to develelop your own grilling recipies and techniques. The strength of the book is that it gets you thinking about how to create sauces and creating your own sauces is part of what grilling/barbeque is all about. I expect to go back to this book again and again. ... Read more

    4. Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
    by Ray Lampe
    list price: $16.95
    our price: $11.53
    (price subject to change: see help)
    Asin: 0312339798
    Catlog: Book (2005-05-01)
    Publisher: St. Martin's Griffin
    Sales Rank: 1439
    US | Canada | United Kingdom | Germany | France | Japan

    5. BBQ USA: 425 Fiery Recipes from All Across America
    by Steven Raichlen
    list price: $19.95
    our price: $7.98
    (price subject to change: see help)
    Asin: 0761120157
    Catlog: Book (2003-04-01)
    Publisher: Workman Publishing
    Sales Rank: 3567
    Average Customer Review: 4.42 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

    In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). ... Read more

    Reviews (12)

    5-0 out of 5 stars For the BBQ enthusiast
    I very rarely read cookbooks from cover to cover, especially those the size of BBQ USA, but this is one I couldn't put down. A thorough mix of recipes, restaurants and BBQ lore this is more than a cookbook, it is a culinary history of America.
    You may be wondering why you should buy this book, especially if you already own some of Raichlen's other books. (Barbecue Bible, How To Grill, etc.) This book has two advantages over his previous books.
    First, this book is about barbecuing as much as it is about grilling. In his typical manner the author does cover techniques for how to grill just about any food that can hit the plate. This is interesting but I am just not sure that I need that many grilled dishes. Instead I like to work on the art form that is American BBQ - taking a worthless hunk of meat and through the judicious application of smoke and fire turning it into a scrumptious meal that will draw friends and neighbors to you backyard. This book finally has a good coverage of traditional American BBQ. For example, this book has five recipes for pulled pork. Each one is a regional variation with different ingredients and cooking methods. There is good discussion on the benefits of each of these variations leaving the home cook with information that he can use to create his own recipe. You will find the same thorough treatment given to ribs, brisket, etc.
    Second, this book is about the USA. Now I don't mean to be ameri-centric but BBQ is one of those things that is part of our national personality. Our BBQ shacks and backyard pit masters are a part of our heritage, a heritage that should be appreciated and passed on. BBQ USA is a storehouse of the history, importance and meaning of BBQ to those who make it and those who eat it. It is a call to get together with friends and share time over good food and good conversation.
    By the way, this book is not an introduction to grilling. If that is what you are looking for try How To Grill.

    5-0 out of 5 stars Making a good grillmaster great
    It is obvious from reading some of the reviews that this book goes beyond most peoples comfort level with a grill. And thats the point. If your idea of grilling is tossing a burger or chicken breast on the coals for dinner, then this book will overwhelm you. If however, you are already a fairly accomplished grill jockey, and are truly interested in the sport, then it is an outstanding encyclopedia of recipes, techniques and history, to educate and expand your horizons. I highly recommend that you first read "How to Grill", which goes into great detail on all of the nuances of advanced grilling techniques, and is perfect to introduce the reader to mops, sauces, wood chips etc. BBQ USA is not for the beginner, but for the intermediate grill jockey. It blew me away!!. I have cooked several recipes, and in true Raichlen fashion, they are showstoppers!.

    5-0 out of 5 stars Great Barbeque Guide and Regional Recipe Book
    BBQ USA is an awesome guide to barbeque throughout the United States (and even a few places outside of the US). This book highlights what is similiar and what is different about how people barbeque in different regions. Organized by food type (ex. beef, poultry, fish, etc) the guide gives various examples of how a food would be handled in different areas. Ribs may be, for example, done with: dry rubs, marinades, smoked, rotisserie, boiled, or jerked, just depending on where you go. This by-food-type organization is a boon to the barbequer who may catch a good deal on a particular food at the store, but isn't sure what they want to do with it.

    The discussions of regional barbeque is fascinating. With some pictures thrown in of restaurants and barbeque stops around the country, this is not just a recipe book, but a tour of the US through a different lense. The fact that there are a whopping 425 recipes for barbeque from around the country will keep pit-masters busy for many weekends to come. With this book in hand, there will never again be reason for any ambitious barbequer's family to complain of food boredom!

    As a recipe book, this one is great. There is variety for every palate, great instructions, and helpful tips. The only thing that some may not like is that there are only a few pictures of the foods in the recipes. Given the size of this tome, with it's 425 recipes, this is understandable. For the new barbequer who needs pictures, or to those that just prefer them, a better book might be Steven Raichlens' "How to Grill", which gives awesome instructions in equipment, technique, and beautiful glossy photos on every page.

    5-0 out of 5 stars What A BBQ Guide Should Be
    Want more out of BBQ? This is surefire one stop source! 774 pages of BBQ source that is, with info and recipes and techniques and history, with all the regional tricks and traditions covered, explained and recipes provided.

    There is grillin under bricks, on a rotisserie, in a pit, smoked, and rubbed and pulled and flamed seared, with hog or beef or oysters,corn, beans, even meatloaf. Then there's brats and burgers and every fixin that goes so well with these.
    They're all here. This is truly a source for them all. One doesn't have to travel all over to discover them, just pick and choose on a BBQ journey around the country cooking through this one. Or if you desire to visit a site or region, this even provides the places and addresses to find personally.

    I like to try different stuff that I've never had before, so for me thus far I've tried: "Alabam BBQ Chickens with White BBQ Sauce." Who has ever heard of WhiteBBQ? But this is soo good! The horseradish, vinegar sauce is a hit, a triple at least! Also into the ribs, so a marinated in apple cider, with a "Magic Dust" rub really caught my eye and mouth, and you've just got to try the "Apple City Championship Ribs". And finally, a Tuna "London Broil" with Wasabi Cream Sauce. This is fantastic dish with a dry rub, and the contrasty taste of seared tuna with cream sauce is rich and superb, even for squeamish sushi avoiders. And what BBQ is there without dessert, say "Smoked Alaska." This is a treat, not as hard as one would think.

    This is such a thorough book it will take many years of grilling to explore all its varieties and offerings, but many of us will and should! There is outstanding bibliography and sources. Join in the fun!

    5-0 out of 5 stars Authority on Regional Barbecue, and why Barbecue is Great
    It is a little intimidating to take on the task of reviewing a 774 page book by the generally accepted foremost expert on grilling and barbecue in the country, especially since Steve Raichlens does such a good job of looking the part of barbecue expert. The job is doubly intimidating since I am among those poor 15% of all Americans who own no grill whatsoever. I don't even have the excuse of living in a cramped city apartment or, having once been a rather accomplished Boy Scout, having no expertise around an open fire. All of these in the face of Raichlen's claim that barbecue / grilling is the very best way to cook. Thus, in the face of the increased cost, skill levels, and inconvenience imposed by barbecue / grilling, I embarked on justifying to myself the accuracy of Raichlen's claim.

    Before I do this, it is important to characterize exactly what barbecue is. As any more than casual viewer of Bobby Flay and other Food Network shows, it should be clear that the meaning of barbecue is very different depending on the traditions of different regions in the country. Regionality is so strong that barbecue even has two very different meanings in the North Carolina low country versus barbecue in the western hills.

    One thing is certain. Even though cooking over an open flame is about as old as the taming of fire, the technique called barbecue, and the word 'barbecue', did originate in the New World, first discovered by an early Spanish conquistador and published in Spain in 1526. From this simple American origin, the meaning of barbecue has expanded to the point where it is almost impossible to pin down with a simple definition. Some sources would say that it is not barbecue if there is no smoke coming in contact with the food. Others may connect barbecue with the use of rubs, marinades, or mop sauces, but by the author's including both baked goods, soups, and salads in a book on barbecue, I'm certain he does not limit the sense of the technique to any of these techniques. So, how can one characterize barbecue in a way which demonstrates why one may claim that it is the most desirable way to cook.

    The first element one needs to barbecue is an open fire that may be fueled by wood, charcoal, or hydrocarbon gases. The second element is that the barbecue grill places the food above the fire on a grill in such a way that the food may be covered and that the heat may be applied to the food with cover in place or cover removed. The third element is that the grill is capable of creating smoke with different flavors by either adding aromatic wood directly to the fuel or to a stage where it can be heated by the gas flames. Barbecue involves hot smoking. Cold smoking used to create bacon is not part of the barbecue lexicon. The fourth element is that the grill is capable of creating cooking zones with low, medium, and high heat, and one can move the food from one area to the other very easily. Sauces, rubs, and marinades may characterize meat cookery, but they are not relevant to applying the barbecue techniques to baking, soups, or some vegetables. So, why is the barbecue technique so great, if, as some like me may be inclined to view it as a pain in the neck?

    First, one can achieve cooking temperatures that may cause a meltdown in your kitchen Hotpoint oven. Second, with skillful maintenance of fuel, these high temperatures can be maintained consistently. They will not cycle as the oven's thermostat turns the heat source off and on to maintain a certain temperature. Third, it is (or at least should be) easy to move cooking food from one temperature to another. Fourth, the cooking method may add the flavor of smoke and cook at the same time, unlike indoor stovetop smokers or cold smokers. Varying the wood providing the smoke may vary this flavor. Fifth, a grill and supplementary equipment adds techniques for applying indirect heat, modified direct heat, and rotisserie cooking. The last thing I can think of is that the technique can be used for really large jobs such as a whole pig, deer, lamb, or other large animal carcass.

    The other side of the coin is that in order to achieve this advantage; you need some cooking skills that you do not need on your trusty Hotpoint. That is where Steven Raichlen's book comes to the rescue. The book leaves no subject untouched. Chapters cover Salads, Breads and Pizzas, Beef, Pork, Lamb, Picnic Fare (burgers, hot dogs, and sausages), Poultry, Fin Fish, Shellfish, Vegetables for Vegetarians, Vegetables for the Rest of Us, Side Dishes, Barbecue Sauces, Rubs, and Desserts. The best part of this galaxy of recipes and techniques is that virtually all of them are traditional American recipes, for which Raichlen gives the source along with lots of sidebars and tips. The very best part of this lineup is that it pretty much covers all the different senses of 'barbecue' in America.

    While there are several expert sources on barbecue and grilling technique such as Bobby Flay and Chris Schlesinger, both of whom are credited in the book, I simply cannot see anyone choosing any other book as a starting point to take up barbecue. The information you need to get started at a low initial cost is complete and, need I say it, authoritative.

    Very highly recommended. ... Read more

    6. Weber's Big Book of Grilling
    by Jamie Purviance, Sandra S. McRae
    list price: $22.95
    our price: $16.06
    (price subject to change: see help)
    Asin: 0811831973
    Catlog: Book (2001-05)
    Publisher: Chronicle Books
    Sales Rank: 548
    Average Customer Review: 4.92 out of 5 stars
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    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 ofGrilling, the searing follow-up to the bestselling Weber's Art of the Grill. Weopen to a brief history of Weber and a few colorful anecdotes about the earlydays of the company along with a crash course on choosing a grill, featuring abreakdown of grilling with charcoal versus gas and a quizto help you determine which grill is best for your cooking needs. Each recipefeatures the requisite cooking method (direct or indirect heat) and temperaturelevel with techniques that leave plenty of room for individual improvisation.James Beard Award-winning photographer Tim Turner returns with artfully styledcolor photos of hot-off-the-grill dishes that will make you want to stop readingand start grilling.

    Search for a favorite recipe or browse through individual chapters and benefitfrom Weber's grilling history with helpful guides and sidebars about cuts ofmeats, cooking methods, tips, glossaries, and illustrated instructions. Everybarbecue lover has their favorite bottled sauce or over-the-counter rub, but"Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy ColaBarbecue Sauce to an overachieving Type-A Rub) from scratch using common pantrystaples. "Starters" includes a helpful chart to match up appetizers withentrées along with a recipe for Chinese Chicken Noodle Soup (yes, on thegrill--the Asian marinade for the chicken becomes the base for soup). Meat iscovered 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 ahalf-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 chartalong with sections on grilling for vegetarians and quick and easy meatsubstitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and GrilledGarlic Bread while "Desserts" wraps everything up with the basics on grillingfruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches withRaspberry Sauce and Lemon Cream) and several different takes on campfirefavorite, s'mores. Without a doubt, Weber's Big Book of Grilling will getyou through the outdoor cooking season, but it will also inspire you to fire upyour grill (rain or shine) all year long. --Brad Thomas Parsons ... Read more

    Reviews (61)

    5-0 out of 5 stars Grilling is fun!!!
    My husband loves to grill and we love food cooked that way, but I felt that things were getting a little boring. Same old stuff, time after time. We own a Weber grill, and I found this book on line, so I bought it. We have had a wonderful time looking through the recipes and picking out different things to try. Nothing seems too complicated or overly time consuming, yet everything we've made so far has been just WONDERFUL. Not only the recipes, but the marinades, sauces, and rubs, too. We've also learned a lot about different cuts of meat and different ways of cooking. I cant' say enough good things about this book. My father also owns a Weber and has been grilling for many years, but I plan to buy him this book, because I think he and my mom will really enjoy some of the recipes. This is just a great book to own.

    5-0 out of 5 stars Jam-Packed Grilling Guide
    From appetizers right through to desserts, you can go grill-crazy with this book absolutely jam-packed with recipes. How to's on barbecuing everything from the traditional beef, lamb and poultry to the less common rabbit, turkey and buffalo. Marinades and sauces are also included because, let's face it, a good piece of grilled meat just isn't complete if it's not smothered with a tasty sauce. So, get out the Weber and dive into this book. There are enough fantastic recipes for a barbecue a day to last a whole year, with some left over for next year.

    5-0 out of 5 stars Enter the grilling world from here
    Most grill cook books does not have the detail of this book. I learned to grill with this book two month age. It tells me all the details I need to know. Everyone who tasted my food can't believe I can cook such great food. I have to say that I owe it all to this book. I have since tried 10 recipes from this book. All came out great. I did not have any problem following the directions.
    If you just start to grill, this is the ONE to get. If you are expreienced this can also be a great reference book.

    5-0 out of 5 stars BBQ is in my veins now!!!
    This book helped me realize that this BBQ thing is real. A few key points can make a big event of BBQ. A few nice diversions in the bbok as well but ok.

    5-0 out of 5 stars Absolutely great book
    I've been using the book for over a year now, I got it as a father's day gift. We have used many of the recipies and haven't had one complaint. Everything has turned out great. The rubs/marinades are great. The instructions on how to grill different types of meat are right on, and very informative. I love this book, it is a must have. ... Read more

    7. The Low-Carb Barbecue Book: Over 200 Recipes for the Grill and Picnic Table
    by Dana Carpender, Dana Carpenter
    list price: $17.95
    our price: $12.21
    (price subject to change: see help)
    Asin: 159233055X
    Catlog: Book (2004-04-01)
    Publisher: Fair Winds Press
    Sales Rank: 7826
    Average Customer Review: 5 out of 5 stars
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    Book Description

    Everyone is eating low-carb these days, and grilling is an easy way to make your protein-focused meals delicious. The problem is that most marinades and sauces are full of sugar.

    Dana Carpender comes to the rescue with over 200 low-carb recipes perfect for backyard picnics and barbecues, from meats and side dishes to cocktails and desserts.

    This book also features all-new recipes for condiments, sauces, and marinades that can replace the sugar-laden store-bought varieties and allow the low-carber to enjoy previously forbidden foods. ... Read more

    Reviews (3)

    5-0 out of 5 stars Great BBQ and Grilling for Low Carbers
    Dana Carpender has done it again with The Low-Carb Barbecue Book. I really have to say this is the book to have to create delicious, healthy summer foods!

    Grilling is of course just about perfect low carb food - it involves fresh fish, fresh chicken, and lots of fresh vegetables. However, there are a few dishes in classic BBQ that are notoriously high carb, like potato salad and baked beans. Dana helps with everything.

    There are of course the rubs and marinades, the instructions on grilling and BBQing (and how they differ). There are lots of great spice combos that can be helpful to new cooks, but are second-hand to experienced grillers.

    Where the book really shines is in the side dishes and extras. The variety of mock-potato salad are great. There are various slaws and salads, plus a wide array of desserts.

    The drinks section is fun but again, what low carb drinker doesn't know about mixing rum and diet coke? Is vodka plus sugar-free lemonade really worth a mention? I'd much rather have had those pages pointed at appetizers or more side dishes.

    Still, summertime's parties and picnics will become much easier for low carbers who don't have to worry if something is OK to eat or not. By following the recipes in this book, you're sure to get a delicious dish that is truly low carb and healthy for you.

    Highly recommended!

    5-0 out of 5 stars Another winner!
    My husband does the BBQing in our house, so I haven't gotten as much use out of this one as Dana's previous two cookbooks--but he's having a great time! I made the Lime Cheesecake with Ginger Almond Crust and it was wonderful--made it for some regular carbers and they didn't know the difference. So far everything he's BBQed has been great, too--my favorite however is the Orange-Tangerine Up-the-Butt Chicken. We couldn't find the tangerine Diet Rite, so my husband used beer with a bit of orange extract in it (left over from the Orange Blossom Turkey Breast--another winner--lots of leftovers--we used them for Mondo quesadillas from 15 minute low-carb recipes). There are so many slaws I can't wait to try them all, but we love Dana's original so much we haven't gotten around to it yet! My husband *loves* this cookbook--it has made his life so much easier (in the past, before he grilled he would consult his other grill books and always have to ask me "Can we eat this?")--he grills from it every weekend.

    5-0 out of 5 stars BEST BBQ BOOK
    Dana Carpender is a great author, knowledgable and fun to read. ALL her books are fantastic! This is the best BBQ book ever! I give it 5 stars! ... Read more

    8. Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
    by Steven Raichlen, Jim Lambrenos
    list price: $12.95
    our price: $9.71
    (price subject to change: see help)
    Asin: 0761120165
    Catlog: Book (2002-05-01)
    Publisher: Workman Publishing
    Sales Rank: 1715
    Average Customer Review: 3.8 out of 5 stars
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    Steven Raichlen's Beer-Can Chicken tells everything one should ever need to know about roasting a chicken upright on top of a can of beer. For those who find that premise strange or silly (Raichlen, in fact, thanks his publisher for being "wacky enough" to produce the book), the author describes beer-can chicken as "the perfect bird, crackly crisp, succulent within ... the most flavorful chicken you've ever tasted."

    Raichlen's goal is to encourage grillers to have fun and use their imagination, and he presents 74 "offbeat recipes" as starting points. Notable selections include Beer-Can Turkey, which requires a giant 32-ounce can of Foster's to do the job; Welder's Chicken, a stewing hen wrapped in aluminum foil and turned with welder's gloves; Dirty Steaks, cooked right on the coals; and Diabolical Chicken, soaked with spicy French mustard and which Raichlen makes "whenever I'm short on time or fancy ingredients but want to impress the hell out of my guests." There are also recipes for "beerless birds" (Ginger Ale Chicken, Black Cherry Soda Chicken), side dishes, and desserts, as well as info on grilling techniques and equipment.

    A chicken straddling a beer can, at the very least, makes a great conversation piece at an outdoor beer bash. Raichlen's most helpful hint? Make sure the beer can is open before putting it on the grill. --Andy Boynton ... Read more

    Reviews (5)

    5-0 out of 5 stars Easy, quick and great tasting food
    I became interested in this book after watching the TV show BBQ Bootcamp on the Food Network (try to watch that show if you can, it will help you understand the logic behind the recipes). Now that I have the book and have tried some of the unusual easy recipes I am more pleased than ever. The Beer Can Chicken alone may be the best chicken I've ever had. It's extra juicy and a little spicier than I would have expected but VERY GOOD.

    4-0 out of 5 stars Beer-Can Chicken fun to cook and great to eat.
    This is not Steven's best book, but it is a good addition to any serious grill cooks library. Some of the recipes are quite tasty! I'll never put another bird on a rotisserie now that I know how much better they taste when they are cooked on a beer-can. This cooking technique is the secret to the best tasting chicken.

    5-0 out of 5 stars Love this book!
    As a long-time fan of basic "beer-can chicken", I was intrigued by this book and bought it for my husband. Its terrifically original, with lots of unique recipes and variations on the "beer can chicken" theme. (Including recipes for roasting a turkey on a Foster's can and quail on little bitty cans). If you're looking for new and interesting ways to grill, this is a great book.

    1-0 out of 5 stars A little book of very little content
    I like the author's Barbecue Bible for its depth and diversity of recipes, but this little book is nowhere near his earlier work. There are a few decent Beer-Can Chicken recipes, though we have seen them before in other grilling books. Then there are some awful variations, like Root Beer Game Hens, and random stuff such as Grilled Prunes. This book is more about the joke of a chicken perched on a can than it is about food you would want to serve to your friends. It's not worth the price.

    4-0 out of 5 stars Very good book, but tough to follow up his previous works.
    Although this book sounds a little gimicky, it is still packed with many quality recipes. If anyone has used Raichlen's previous books, you know the recipes produce outstanding results - and this book is no different. I've tried about 12 recipes so far and they've all been outstanding. The Coca-Cola can chicken is every bit as good as the title recipe. (In other words, restaurant quality, or better)

    The majority of the book is beer can chicken and its derivatives. And there are quite a few variations on the theme, almost enough to make you forget that this is mostly a book about poultry on a can full of some sort of liquid. Don't get me wrong, the resulting dishes are varied and spectacular, running the gamut from true American barbecue to Asian, to Indian, to Middle East, etc. - similar to his Barbecue Bible. However, you'd better like poultry if you buy this book. There are some meat, fish, and vegetable dishes (and dessert), but it's mostly poultry on a can.

    One plus that the author mentions, and most people will figure out, is that even though it is mostly poultry on a can recipes you don't need to stop there. There are so many rubs, sauces, and marinade recipes in there, you can really be creative and do whatever you like with them. Throw in some good tips here and there and you've got a great book.

    Call it 4-4.5 stars, simply because the author's previous barbecue books are true 5 star books that are hard to live up to. ... Read more

    9. Weber's Art of the Grill: Recipes for Outdoor Living
    by Jamie Purviance, Tim Turner, Mike Kempster
    list price: $35.00
    our price: $22.05
    (price subject to change: see help)
    Asin: 0811824195
    Catlog: Book (1999-03-01)
    Publisher: Chronicle Books
    Sales Rank: 2912
    Average Customer Review: 4.7 out of 5 stars
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    Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill.

    We start with the essentials, the differences between direct and indirect cooking, and move right into those basic sauces that give grilled foods the piquancy we so adore: Honey-Ginger Peach Sauce, Dijon Wine Sauce, Hot Pepper Vinegar Sauce, Weber's Tangy Barbecue Sauce. Then there's a menu planner. The Wine Country Lunch, for example, includes Grilled Tuna Niçoise, Butterflied Chicken Under Bricks, and Grilled Peaches with Fresh Cherry Sauce. Business Casual includes Caponata Bruschetta, Smoky Lobster Tails and Corn on the Cob, and S'Mores All Grown Up.

    The chapters break out as Starters, Meats, Chicken and Poultry, Fish and Seafood, Vegetable Main Dishes, Sides and Salads, and Desserts--all of it based on grilled foods of one kind (the grilled bread of Bruschetta) or another (the grilled butternut squash of Grilled Butternut Squash and Ginger Soup with Spiced Peanuts). This is not a snooty, party-food book loaded with recipes you'll never want to try--not with the likes of Prime Rib with Texas Dry Rub or Moroccan Butterflied Leg of Lamb tucked between the book's covers. Author Jamie Purviance's central theme through all the recipes is to make it easy to get that terrific grilled flavor on the table. He knows that given just a little exposure to working with a grill--and admittedly, there is a little bit of a learning curve to get to the comfort zone--any cook who likes to eat great-tasting food will keep coming back.

    With Weber's Art of the Grill in hand, you may find yourself outside in the middle of winter firing up the grill to bring those midsummer flavors on home. And who could blame you? --Schuyler Ingle ... Read more

    Reviews (30)

    5-0 out of 5 stars Wonderful, wonderful food
    Who is Jamie Purviance? I never heard of him until I bought this book, but now I want all his recipes! I disagree with an earlier reviewer who said these recipes are only for gas grills; I have a charcoal grill and have made several dishes very successfully.

    In fact, I made the Tandoori Chicken for dinner the other night. My husband and I were enthralled--it was absolutely delicious, and not a whole lot of work. I mixed up the marinade in the morning and let the chicken marinate in the fridge all day, and then took it out just before I fired up the grill. By the time the coals were ready, I had scraped the marinade off the chicken pieces, so all I had to do was throw them on the grill. I cooked them low and slow, over indirect heat, and they came out wonderfully fragrant, with a slightly smoky flavor from the charcoal. Mmmmm . . .

    I plan to make this again for our next party, using chicken drumsticks. (Because they are easy to carry around and eat without utensils, they are great party food!) I know my guests will beg for the recipe--it really is scrumptious!

    5-0 out of 5 stars Barbeque Lovers Must Own This Book
    Weber's Art of the Grill is a must for cooks who enjoy barbequeing. The book is easy to follow, the recipes utilize fresh, quality ingredients, and the pictures are outstanding-you know exactly how your creation should look. Mouth-watering recipes are included for beef, poultry, fish, vegetable side dishes, vegetarian entrees, and desserts. Unique and absolutely delicious recipes are also included for sauces to serve with the entrees. A wine and/or beer selection is included at the end of each main course recipe. This book is worth every penny-it's hardcover and the pages are thick, not flimsy, the color photos throughout are enticing, and the recipes are easy to make, yet incredibly delicious. You'll feel like a gourmet cook. I've owned the book since December and use it weekly, and now I can't imagine not owning it. It is, by far, the definitive in barbeque cookbooks.

    I'd also like to add that if you're a serious barbeque chef Weber Grills are the best. There's no comparison.

    5-0 out of 5 stars Become one with the grill...
    I sent this book as a gift to my best friend of over 20 years and he loves it. I've always been the "BBQ King" among my friends and amaze people with my marinades and cooking techniques, but not I have compettition!
    My best friend has embraced this amazing book and now it getting praise from my true believers! His mediocre skills have so jumped up in skill that I've had to buy this book for myself in sheer defense.
    Very easy to use, great recipes and super tips on being a better BBQ'er. One of the best books on the market and certainly the most complete whter you are a charcoal or gas man.
    Amaze and astound yur friends and family under the directionss of this book, truly the art of the grill.

    5-0 out of 5 stars Creative bbq you can be PROUD of.
    The Art of the Grill is a top notch cookbook. Finally, a bbq cookbook that is not only filled with great food, but one that leaves the chef feeling like a true culinary wizard. It is truely rewarding to create a meal entirely from scratch and have it turn out professional grade. The recipes are easy to understand and well laid out for organized grilling. The time and temperature settings are precise and prepare the food flawlessly. Get grilling and find out how much your family loves a great backyard chef!!

    4-0 out of 5 stars It really is the ART of the grill
    I purchased Weber's Art of the Grill at the same time as Weber's Big Book of Grilling. I feel that with this book they went for a more upscale level of grilling which is fine. I would recommend this book to anyone new to grilling or an old pro. It is well layed out and the pictures are of high quality. As in the other Weber cookbooks, the format is easy to use and well thought out. If you are looking for a more "beginner" Weber grilling book check out Weber's Big Book of Grilling, you can't go wrong with it. I was glad I purchased both. ... Read more

    10. Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue
    by Paul Kirk, Bob Lyon
    list price: $18.95
    our price: $18.95
    (price subject to change: see help)
    Asin: 1558322426
    Catlog: Book (2004-04)
    Publisher: Harvard Common Press
    Sales Rank: 26324
    Average Customer Review: 4.5 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Reviews (4)

    5-0 out of 5 stars Easy to follow guide to better barbecue
    I found the book easy to read and follow. I have gone from burger, brats and dogs to succulent spare ribs, baby backs, pork butt, tenderloins, and turkeys. The tips and tools are all in the book.

    Learn about grilling vs. smoking (barbecue); types of grills/smokers; wood and charcoal; tools you need and ingredients you will want. There are plenty of good recipes to use or borrow from to create your own masterpiece.

    Slathers, rubs, marinades, spices, pork, beef, chicken, turkey, sausage and fish. The book has a nice index for quickly finding your desired information. Excellent and informative. Thanks for opening my eyes. My tastebuds are happy now!

    5-0 out of 5 stars Very Good Competition Barbecue Manual.
    A few days ago, I interviewed a thin, oversized book entitled 'The Big Grill' published by a minor, undistinguished publishing house. The book had all the look about it of a volume destined to go directly from the publisher to the discount stacks, and I found nothing in the book which changed that opinion. The only puzzling aspect of the book is that the thumbnail biography of the author on the back jacket listed some very serious credentials for the author, Paul Kirk. By chance, I soon ran across this volume by the same Paul Kirk, published by the very serious Harvard Common Press, with very high powered blurbs on the back jacket from the likes of John Thorne and Tony Bourdain, plus several luminary barbecue restaurateurs. Like the case with my poor review of one of Nigella Lawson's lesser efforts, I was anxious to find a genuine source for all this admiration. Therefore, I do this review of a book that is dramatically different and better than 'The Big Grill' potboiler.

    A superficial look at the size and the cover of 'Championship Barbecue' may give you the impression that the book is similar to Steve Raichlen's encyclopedic collections of barbecue recipes. While Raichlen's excellent 'BBQ USA' gives a great history of the subject and a thorough collection of recipes from around the country, Kirk's 'Championship Barbecue' is almost entirely the story of how to participate in and win barbecue contests, a skill he seems to have mastered early and excelled in often.

    The very first thing which struck me about Kirk's description of what it takes to win at a barbecue contest is how similar it is to lessons learned by traditional chefs doing haute cuisine. Kirk repeats the mantra told by everyone from Daniel Boulud to Paul Robuchon that a lot of the secret comes from practice and attention to details. This is why he can freely teach people his recipes and techniques with little fear that it will give them the means to beat him at the next competition. To have even the smallest chance of matching Kirk's performance requires years of practice and experience, plus the stamina and discipline to check a smoker every 90 minutes overnight, thereby giving up a perfectly good night's sleep in order to insure 16 to 24 hours of smoking at a consistent temperature.

    The only thing Kirk does not tell us is the recipe for his latest rubs and sauces, as he changes them for each year's competition. He is more than generous in telling us just about everything else. The book starts with three chapters, about fifty pages, on competition planning, equipment, rules, and preparation before he even gets to the recipes. The next hundred pages cover pantry preparations such as marinades, mops, sops, slathers, seasonings, rubs, sauces, salsas, relishes, and dipping sauces. Some recipes are borrowed (or stolen) from friends, but most are the author's own creations. My favorite recipes were for the most basic staples such as catsup, tomato paste, and Worcestershire sauce. The chapters where recipes cover completed dishes are:

    Hog Heaven begins with a long essay on pork primals, brines, woods, whole hog smoking, and the recipes. While Kirk is based in Kansas, which is beef country, most big competitions have pork contests and some of the biggest contests such as the Memphis in May invitational are all pork. Note that Kirk is crystal clear on the difference between barbecue and grilling and he includes a lot of grill recipes which correctly are fast cooking over high heat, while barbecue is slow cooking with smoke over indirect heat.

    Steer Crazy covers beef recipes, both for barbecue and grilling. Some recipes include veal and sweetbreads, but the main attractions are burgers, kabobs, sirloin, strips, filets, ribeye, and brisket. At the beginning of the chapter, Kirk clearly indicates which cuts are best for grilling and which cuts are best for 'cue and which cuts can go both ways.

    Lamb and Cabrito covers lamb and goat cookery. Cabrito is a method of roasting a whole goat that originated in Mexico. Lamb recipes cover Greek, Lebanese, Japanese, Indian, Caribbean, Tex-Mex, Hawaiian, French, and plain old barbecue.

    Putting on the Dog covers all things you can stuff into a pig's intestines, otherwise known as sausage. It includes kielbasa, chourico, andouille, Italian, Texas Hill sausage, bratwurst, lamb, gyro, apple, and venison, oh my.

    Plentiful Poultry covers birds, including burgers, wings, jerk, grilled, smoked, fajitas, quesadillas, Cornish, turkey, duck, dove, and quail.

    Smokin' with the Fishes covers fillets, lots of catfish, grouper, mackerel, lots of salmon, lots of swordfish, lots of tuna, crabs, lobster, oysters, octopus, shrimp, and squid. Most recipes for fish are for the grill, but there are some smoker recipes for some of the firmer fish and game fish such as mackerel, salmon, and trout.

    On the side is... sides dishes, mostly salads, casseroles, and bakes with potatoes, macaroni, and beans. Southern and Yankee cornbread and hoe cakes round out the list. I am really surprised to discover here that it is the Yankee, not the Southern cornbread that contains the sugar.

    The book ends with an excellent section on sources for grills, spices, wood, and charcoal. Early in the book, there are also contacts for the three major barbecue competition certifying organizations. Be very clear that this book is great even if you never take the first step towards entering a barbecue competition. What makes great competition barbecue will make great home barbecue.

    With two big caveats, almost all the recipes are pretty simple. The first gotcha is that a grill or smoker setup, even with Kingsford briquettes can be a pretty big chore, especially if outdoor space is tight. The second gotcha is that even reasonable quality barbecue needs a lot of attention to maintain a constant temperature with natural materials.

    If you are up to the fire outdoors, this is the book for you!

    4-0 out of 5 stars Give the man his due!
    Chef Paul, has been a leader in the world of BBQ, whether you are for him or against, he has made a BIG mark in this area of the food world. As a follow chef and competitor, I respect his achievements and knowledge. This book is loaded with Great information and different recipes. A little overwelming in size. But still a GREAT book. I wish Paul well with the book!

    4-0 out of 5 stars Baron Von BBQ
    Ive been compeating and cooking BBQ since I was a kid and I still learn something new every time I read this book. Paul Kirk really is the Baron of BBQ. (This is what he likes to call himself). HIGHLY RECOMMENDED!!! ... Read more

    11. Food Around the World: A Cultural Perspective
    by Margaret McWilliams, Holly Heller
    list price: $81.40
    our price: $81.40
    (price subject to change: see help)
    Asin: 0130944564
    Catlog: Book (2002-07-24)
    Publisher: Prentice Hall
    Sales Rank: 580728
    US | Canada | United Kingdom | Germany | France | Japan

    12. Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook
    by Joanna M. Lund
    list price: $17.95
    our price: $17.95
    (price subject to change: see help)
    Asin: 0399529144
    Catlog: Book (2004-04-01)
    Publisher: Perigee Books
    Sales Rank: 255455
    Average Customer Review: 4.5 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    The newest book in the popular Healthy Exchanges series features 150 easy recipes for the electric grill. JoAnna Lund offers dozens of healthy and delicious ways to get out of "the grilling rut." Sizzling selections include...

    German Grilled Potatoes * Egg and Mushroom Sandwiches * Chicken Almondine Salad * New England Crab Cakes * Fried Apple Rings * Blueberry Thrill Snacks and many more

    And with the Healthy Exchanges seal, readers can be sure that these low-salt, low-fat, low-sugar foods have been taste-tested to perfection.

    Covering all three meals of the day, this book includes:

    € Recipe variations
    € Time-saving tips
    € Nutritional information
    € Diabetic exchanges
    € Weight-loss choices

    With delicious choices for the entire family, readers won't be able to get enough of their grills.
    ... Read more

    Reviews (2)

    5-0 out of 5 stars Low-salt, low-fat, low-sugar, high-quality, superbly tasty
    Hot Of The Grill: The Healthy Exchanges Electric Grilling Cookbook by television talk show host JoAnna M. Lund showcases 150 easy to make, hearth and body healthy recipes specifically intended for use with an electric grill. These low-salt, low-fat, low-sugar, high-quality, superbly tasty recipes range from Italian Grilled Tomato Slices; Western Egg Salad Sandwiches; German Pretzel Burgers; and Shepherd's Pie Patties in Potato Mounds; to Horseradish Beef Hash; Frankfurter Salad Bowl; Josh's Grilled Corn Dog Snacks; and Pita Dessert Wedges. If you have an electric grill, then Hot Off The Grill is the spiral bound kitchen cookbook for you!

    4-0 out of 5 stars Some really interesting combinations!
    I bought this at my local bookstore the other day. It follows the usual format for Joanna's cookbooks which can be very helpful for people following most weight loss or health programs. Carb grams, fat grams, fiber, calories, diabetic exchanges are all given for each dish. And they're always easy to prepare. She's got lots of grilled veggie ideas and other side dishes, burger variations galore, and and main dishes PLUS some tasty-sounding dessert ideas.

    Here are a couples of the ideas: what about "Sunshine Sandwiches" which have a (fatfree) mayonnaise, all-fruit orange marmalade, and shredded carrot filling grilled on raisin bread? Doesn't this seem like a novel way to get those veggies? I've always loved carrot & raisin salad but I haven't had the chance to try it yet. But I'm going to pick up the carrots and raisin bread on my way home today! There are other recipes for grilled Reubens and several grilled chicken &/or tuna salad sandwiches. AND at the back of the desserts section there's a "Peanut Butter Cup Shortcakes with Hot Chocolate Sauce" that made my husband & daughter go 'hhhmmmmm' in a more interested way than usual when I told them about it!

    Anyone who's bought her cookbooks before knows what to expect but for those who haven't (and who do have one of those George Foreman type grills)you would probably enjoy lots of the recipes she's put together. [And, NO, I do NOT work for Joanna or her publisher!! I'm just someone who needs lots of input for weight loss/maintenance ideas.] ... Read more

    13. The Barbecue! Bible
    by Steven Raichlen
    list price: $19.95
    our price: $13.96
    (price subject to change: see help)
    Asin: 1563058669
    Catlog: Book (1998-06-01)
    Publisher: Workman Publishing
    Sales Rank: 867
    Average Customer Review: 4.42 out of 5 stars
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    There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.

    "Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.

    To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.

    But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.

    But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle ... Read more

    Reviews (48)

    5-0 out of 5 stars In response
    I can't believe some of the criticism this book has provoked. Too many ingredients per recipe? Has 'no direction'? Skips the basics? Bah! It's best to keep in mind what Raichlen is aiming for: an accurate description of different grilling techniques the world over. He draws his recipes from virtually every reach of the earth, including Africa, Asia, South America, and the Middle East -- obscure recipes that otherwise may not have been available without this wonderful, all-inclusive compendium. I find it hard to believe that 'all the recipes taste the same', when a Guadeloupean Crayfish in a Curry Beure Blanche is about as similar to an Iranian Saffron and Lemon Chicken as, well, fish is to fowl. (Both, by the way, are delicious...)

    As far as covering the basics, he goes into concise and complete detail on all manner of technique -- everything from how to cook your basic hamburger, to how to properly segment a chicken, to how to arrange the coals in your grill. At the beginning of every major chapter, he describes how different foods should be cooked. If you look at each individual recipe that includes chicken breast, it will not include a description on how to cook chicken breast: it was covered earlier! Read the book!

    In short, this book comprises an eclectic range of tasty grill recipes, all explained in detail. There is also a great deal of food history included, as well as some very helpful glossaries. This is an essential book for any griller, whether you want to learn how to get your steaks just right, or want to branch out into less familiar territory.

    4-0 out of 5 stars lives up to its name
    Among the hosts of books out there claiming to be some kind of bible or another, The Barbecue Bible, by James-Beard-winning author Steven Raichlen is one that lives up to the name. The product of years of travel--over 150,000 miles through five continents--this phonebook-thick study of fire-cooked foods is part travel diary, part history book, part cookbook, and part anthropological study. Notwithstanding the difficulty in defining exactly what cooking styles the term "barbeque" encompases, (the author uses the broadest definition) this book is primarily about grilling. Packed with over 500 recipes including sauces, rubs, side dishes, desserts and exotic drinks from around the world, Raichlen's first hand experience and pithy, "how to" lessons on technique make for easy preparation and a thoroughly interesting read. Covering nearly every posible style imagianble--from Jamaican Jerk to Indonesian Saté to North Carolina pulled pork--you'll find yourself skimming the recipes for content alone. But then, how many cook books feature recipes that begin with phrases like "The Berbers are a rugged, rug-weaving people who live in Morocco's Atlas Mountains" (when introducing a Berber marinade). The layout is clean and easy to follow, with minimal reliance on photographs, so you won't find the standard "prettier than I could ever make at home" images you see in most cookbooks. The relatively few photos that are used serve to connect recipes and techniques to there cultural origins--like images of a real South American pit barbeque, or a North African market. In all, this startlingly comprehensive book offers a wealth of knowledge and is a must have for anyone interested in improving their flare on the grill.

    5-0 out of 5 stars Grilling repetoire
    If a cookbook can squeeze more than one recipe into my repetoire, it gets an automatic 5 stars. This book passes muster.

    I think this is probably the only Raichlen work worth studying. Although the How to Grill book I would get instead for those who don't know how to tie their shoes culinarily.

    He gets these recipes from people all over the world and many of them are outstanding. He must be very personable to coax them out of all those talents. I don't think he is a particularly great cook but he does know enough about grilling.

    I think this will please gourmands who want to be able to extend their abilities to the summer get-together concept, but it will be a bit over the head of your average beergutted grill jockey. Most of my nascent grilling repetoire so far consists of variations on what I found within.

    2-0 out of 5 stars Book has the wrong title
    This book is about open fire cooking, not traditional barbecue. If you have a charcoal or gas grill the author gives good advice on workarounds that allow you to do more than searing meat. This is like giving someone advice on how to pound nails with a blacksmiths hand sledge; it can be done, but why not just get the right tool for the job? He pointedly fails to point out that to do the job properly you need a proper smoker. He mostly misses on his traditional barbecue recipes and you can do better elsewhere. Most of the recipes are not only complex, they are of dubious value. The book is printed on cheap paper, but is well organized. It's clear the author knows his barbecue, but it's equally clear his desire to appeal to a broad audience was the driving factor.

    Buy this book if you want to learn to do a semblence of barbecuing on a metal grill. If, on the other hand, you are looking for information on traditional 'low & slow' barbecue, avoid this book and get 'Smoke & Spice' or this authors 'Sauces, Rubs, and Marinades' which has all the tradition BBQ recipes in it, along with some decent rubs and sauces.

    4-0 out of 5 stars A great guide to Grilling but no bible
    This is a great though misnammed cookbook. Its a matter of semantics as to what you consider "Barbeque". The author certianly explodes the concept and pushes the envelope. "Worldwide Grilling Receipies and Accompanyments" would be a more accurate title.

    That detail out of the way this is a great receipie book!. Hundreds of dishes from all over the world. I am rather fond of Asian food (southeast asian in particular) and there is no shortage of grills from that part of the world. Most of the other really juicey looking dishes come from South America or the Carribein.

    The dishes vary from simple to complex but none of them too terribally complicated. The list of ingredients can look impressive and intimidating but after you have done it a few times its really not that bad. If you feel intimidated then it means you are ready to learn.

    They do call for ingredients such as fish sauce and Tamarid paste that most Americans don't have stocked in their pantry. Unless you live in a big city with gormet or ethnic shops you may have some problems finding these things. But he does give sources for ingredients in the back. Also when he lists the receipies he does it in a form that is adapted to American tastes and ingredients your likely to find. He does mention the "authentic" ingredients as well just in case you feel daring.

    The book contains a basic discussion on gas vs charcol, grilling techniques, times and temperatures. He makes it clear that grilling is not an exact science so at times he doesn't get all that specific. From a Barbeque "bible" I would have expected a bit more explicit instruction and coverage of the actual equipment and mechanics of cooking but he covers it well enough for success. I guess thats what his other book (complete with color illustrations of technique) is for.

    This book is part travelog as well as receipe book. Personally I like this but some people consider it a waste of space. He goes into his personal experience with discovering some of the dishes as well as commentary about cooking style and flavor in different parts of the world (including the USA).

    The book is organized roughly by type of dish. Starters (think drinks and chicken wings), beef, pork, lamb, ground meat, chicken, fish and sauces. Within those catagories he tries to get something from every part of the world. As a result many of the receipies are not directly grilled, they simply relate to grilled food (kind of like cole slaw and BBQ). There worth having regardless.

    Conclusion- All and all I think this is a GREAT cookbook. If your a newbie to cooking AND grilling then your probably best starting off with something a little more conventional. But if your a moderatley experienced cook you should be able to hand this with no problem. Somewhat misleading title but if you take it for what it is you will not be disappointed.

    PS - If you like this style of book and the international flair of these dishes you might check out "Terrific Pacific" by Anya Von Bremzen. You'll find similar ingredients and flavors as well as commentary. ... Read more

    14. The Italian Grill : Fresh Ideas to Fire Up Your Outdoor Cooking
    list price: $25.00
    our price: $16.50
    (price subject to change: see help)
    Asin: 1400054222
    Catlog: Book (2005-05-10)
    Publisher: Clarkson Potter
    Sales Rank: 7727
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    15. Weber's Real Grilling
    by Jamie Purviance, Tim Turner
    list price: $24.95
    our price: $16.47
    (price subject to change: see help)
    Asin: 0376020466
    Catlog: Book (2005-01-31)
    Publisher: Sunset Publishing Corporation
    Sales Rank: 427
    Average Customer Review: 5.0 out of 5 stars
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    Book Description

    For sublime outdoor cooking and entertainment, who better to turn to than the foremost authority on grills?With the experts from Weber taking you through the basics and beyond, you’ll be sizzling in no time. Over 200 recipes—each with a mouthwatering photo—are simple to follow and feature common ingredients found in the local market. You’ll also find, can’t-miss techniques, and even substitution tricks... Mark your favorites—and there’ll be plenty—with the handy enclosed page flags.And yes, once they’ve sampled the savory results of your newfound grilling skills, friends and family will be begging for your secrets. Just nod and say, "It’s all in the technique."

    Key Features:

    * One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photos

    * Photos illustrate tips and techniques throughout

    * Recipes are big on flavor with easy to find ingredients

    * Tabbed chapters and included page flags to mark your favorite recipes

    * From basic preparation to advanced fire-tending methods, Weber’s Real Grilling™has all the tools for successful grilling ... Read more

    Reviews (3)

    5-0 out of 5 stars Great New Things to Try
    I've always liked cooking outside on the grill. As a kid it was my father and I outside cooking and talking. (I still remember the time that he couldn't get the charcoal to light fast enough until he got out the oxy-acetylene torch.) And as recently as last night a bunch of friends and I got together and drank and talked and cooked.

    Almost always I've stuck to the same simple foods, steak, hamburger, chicken, maybe a piece of fish or some shrimp. It wasn't until I got this book that I realized that I had just scratched the surface. Flipping through it yesterday I found a way to do shrimp that I had never considered. I did them that way last night.

    Tonight I'm going to do chicken, but I'm going to do it following his recipe for Chicken Under Bricks, I've always had a problem with the thin parts of the chicken cooking too fast. This sounds like a good approach. I don't suppose the author will mind if I put a few more spices on the chicken, something like his Mexican Chicken. It's ideas like these that make a book like this so worthwhile.

    5-0 out of 5 stars Best grilling book ever
    I had great success with this book. The ingredients are so easy to find and the instructions are crystal clear. Each chapter begins with helpful step-by-step photographs that have taught me a lot about grilling well. The best part of all is that every recipe comes with a color photograph so I know exactly what I am going for. Last night I made Cilantro Chicken Tenders and my family raved. It's amazing you can get so much flavor with such little effort. I highly recommend you get this book.

    5-0 out of 5 stars Another Outstanding Effort From Weber
    A few years ago, I was given Weber's Big Book of Grilling, and it proved to be a real eye opener into the quality of foods prepared by grilling. Many seem to think that grilling means burning food on an open fire, but this concept could not be further from the truth. The "Big Book" is a comprehensive study of the hows, whys and details of all aspects of grilling. As a result of having and using it, I am frequently asked to cook for friends and neighbors.

    Now Weber has issued this book, which is another exceptional exercise in fantastic food preparation. It contains over 200 recipes that are simple and clearly detailed. It contains detailed information on rubs, marinades and sauces. It has step bt step photos of difficult steps like de-boning a leg of lamb, or trussing a chicken, and it has photoson the final appearance of each of the recipied dishes. The instructions could not be easier to follow.

    When used in conjunction with the "Big Book", The grilling chef should be able to present a continuous stream of rich, intensely flavorful meals without a glitch. I cannot praise these two efforts enough.

    Whether you are an experienced cook, or are considering entering this very rewarding activity, you simply cannot go wrong with this book and its predecessor. You might as well order both at the same time, because if you get this book, you WILL get the other.

    Addendum: Since reviewing this fine book. I have become aware of a companion website. It is, and it is a really neat place. Author Jamie Purviance has a series of slide shows with voice accompanyment on cooking techniques and promises to expand them, as well as to add recipes there. I have never seen this approach to supplementing a book with a website, but Jamie's site is really good, and looks to get better. It is not referenced in the book, but folks who get and enjoy the book can add to that enjoyment by going to the website.

    Nicely done!! ... Read more

    16. Grilling for Dummies
    by MarieRama, JohnMariani
    list price: $19.99
    our price: $8.00
    (price subject to change: see help)
    Asin: 0764550764
    Catlog: Book (1998-04-15)
    Publisher: For Dummies
    Sales Rank: 56777
    Average Customer Review: 5 out of 5 stars
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    Hot for your Hibachi, warming up for the Weber? Grilling for Dummies is the perfect guide for the home grillmaster. It doesn't matter if you can't tell a briquette from a Rockette or if you just won your third Michelin star cooking on your grill, this book is one of the best guides available. Like all books in the popular Dummies series, Grilling for Dummies is clear, concise, and thorough. Part reference, part cookbook, and part cooking class, no coal is left unturned. The book covers the gamut with 130 recipes, including everything from the basic burger to wild game to fruit (yes, grilled fruit, and it's not bad).There is an excellent section on vegetables and vegetarian fare, and many ideas and recipes are given for low-fat grilling. Different techniques are presented in depth, including barbecue, smoking, marinades, and rubs.Authors Marie Rama and John Mariani cover every step in the grilling process, from lighting the fire to setting the table. Especially good are the technical sections that address ingredients and prep work, covering subjects as diverse as working with chilies or butterflying lamb chops.Rama and Mariani also win the food diplomat's award for deftly avoiding the regional squabbles that define the barbecue world. Lexington, Kansas City, Texas, Ohio, and other styles are touched on without playing favorites.Read the section on ribs, prepare them all, and draw your own battle lines.Unusual for the Dummies series, but welcome, is the section of full-color photographs illustrating what your food should and can look like with a little effort. This is a solid book for anybody interested in becoming a better backyard chef. --Mark O. Howerton ... Read more

    Reviews (2)

    5-0 out of 5 stars My favorite and most used cookbook
    Grilling for Dummies is more of a how-to book than a recipe book. Although it has recipes, it explains the concepts needed to do grilling right. For instance, it explains how to set up indirect grilling for cooking ribs (although I prefer to cook 'em for 7 or 8 hours in a slow cooker with beer and onions, and rubbed with garlic and spices). It has a section for almost all things that you'd cook on the grill. It also has some good recipes for rubs, sauces and side dishes.

    5-0 out of 5 stars Grillicious
    This book will turn a novice griiler (like me) into a pro (also like me). The recipes included with this title are worth the price. The glossary is very useful as are the tips. You'll laugh, you'll cry (see: Onions). Great book. Good day. ... Read more

    17. Good Day for a Picnic : Simple Food That Travels Well
    by Jeremy Jackson
    list price: $22.95
    our price: $15.61
    (price subject to change: see help)
    Asin: 0060726806
    Catlog: Book (2005-05-01)
    Publisher: Morrow Cookbooks
    Sales Rank: 27410
    Average Customer Review: 5.0 out of 5 stars
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    Reviews (1)

    5-0 out of 5 stars another lovely, lovely book from Jeremy Jackson
    This book inspired my husband and I to have a picnic on Mother's Day - tablecloth on the picnic table underneath the oak tree, portable radio playing tinny-sounding oldies on the AM dial.What a perfect brunch. We started with Jackson's "Champagne Punch #5" and later had the delicate and scrumptious "Crepes w/Swiss Chard & Golden Raisins."I'm making his "Rhubarb Custard Tart" next, which looks really delicious -- even though, as he says, food tastes a little better when you're outside, I'm sure this is going to taste pretty darn good when I eat it in the house as well.

    I'm such a fan of Jeremy Jackson's other cookbooks, too - his writing is so fun and personable -- when's the last time you read a cookbook cover-to-cover, and laughed out loud?This book is all about simple, unpretentious, food.The recipes are original and pretty easy to make, too.

    I should also add that usually never write reviews, but I felt like I had to write something because the review above from Publisher's Weeklygot it all wrong -- it sounds like that reviewer just had a bad day and was letting off some steam. Which is too bad, because this is a wonderful book. I'm looking forward to a long summer full of beautiful meals and beautiful picnics.

    ... Read more

    18. Grill Power: Everything you need to know to make delicious, healthy meals on your Indoor Electric Grill
    by Holly Rudin-Braschi, Holly Rudin-Braschi
    list price: $19.95
    our price: $16.96
    (price subject to change: see help)
    Asin: 1928998372
    Catlog: Book (2000-09-01)
    Publisher: Q V C Publishing
    Sales Rank: 20701
    Average Customer Review: 4.93 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    This menu cookbook from Holly Rudin-Braschi is the firstever written specifically for electric tabletop grills and provides everything the home cook needs to make delicious and healthy meals using their particular type of indoor grill.

    Beginning with the basics of all types of tabletop grills on the market and the special techniques used for each one, GRILL POWER goes on to cover a broad range of dishes, from burgers and steaks to seafood and vegetables.Each menu includes grill times for each type of grill, a menu game plan, estimates of total prep and cooking time, informative and entertaining "cook's notes", nutritional breakdown, and more! ... Read more

    Reviews (14)

    5-0 out of 5 stars Indoor Grill Bible
    This book is a must for anyone who has recently purchased an indoor grill or for anyone who wishes to take their existing indoor grilling experience to a higher level of enjoyment.

    We learned ALOT about the basics of marinating and discovered many mistakes that we were inadvertently making. The section on martinating alone is worth the price of the book, because Holly explains what oils, acids, etc. do to the meat fibers and how long to marinate depending on the type of marinade and what it is that you are marinating. She also shows how to moisturize lean cuts of meat and fish for better flavor and juciness.

    The layout of the book and how the chapters are organized make it very user friendly. Holly is teaching you to develope an aptitude around grilling, so as you go through each recipe section, you get creative recipes to enjoy, and also become more experienced at creating your very own recipes to experiment with.

    This book has helped us to eat healthier by utilizing our grill for the majority of our meals and has given us a wealth of knowledge as well.

    5-0 out of 5 stars A must have for the Grill Owner
    I bought my son a George Forman grill when he moved into his new apartment, and figured that would take care of that! But when I came across this book (at a convention, of all places) it seemed the logical add-on gift. If I had a grill of my own, I'd have a hard time handing this book over to him!

    Author and chef Holly Rudin-Braschi promises that this is "Everything you need to know to make delicious, healthy meals on your indoor electric grill," and she follows through by offering MORE than just the 50 plus recipes. In the beginning, she offers an "International Pantry Solutions," listing basic spices, sauces, herbs and condiments for different cuisines (Cajun, Creole, Caribbean, Chinese, French, Greek, Indian, Italian, Japanese, Mexican, southwest, middle eastern, south east Asian). Toward the back of the book, she offers recipes for meatless grilling -- middle eastern veggie wrap with heavenly hummus, Taj Mahal Tofu Steaks with Pineapple Express Rice and Cucumber Raita Salad. In the thickest section, in the middle, she gives the reader more traditional meals -- gourmet grilled cheese sandwiches (much improved!), hamburgers from simple to fancy, steaks, chicken, sausage, Texas chili, veal chops and much much more.

    Throughout this thick, easy to read book, she gives a bundle of useful information, especially good for first time or infrequent cooks. This includes time saving ingredients; instructions on how to make your own Cajun seasoning, dry jerk seasoning mix, how long to marinate meat, chicken and fish, grill times; well composed salads; a chapter on how to grill super steaks, chops and tenderloins, including what to buy, how much you'll have when you're done grilling (4 to 5 oz. of meat becomes 3 to 4 oz. when cooked) grill temperatures and time for different meats and more.

    [She also does something I've not seen anywhere before - gives recipes for sauces that go in the cups of infusion grills that use a lid, adding extra flavor to the finished food!]

    For the new or busy cook, the layout of her recipes is excellent. She starts with the whole menu -- for example, American Apricot Sauced Poultry with Grilled Asparagus over Vermicelli Pilaf.

    She gives a "Menu Game Plan," which includes prep and cooking time (50 minutes for this one), instructions in order of time (great for those of us who can't figure out how to get all the dishes ready to serve at the same time). Next, she offers some Cook's Notes -- in this one she discusses to peel or not to peel the asparagus.

    The recipe for each dish comes next, and each one is easily viewable (you don't have to turn the page in the middle of cooking). Each recipe includes:


    Substitutes (if you don't want to use the white wine in this dish, substitute apple cider or apple juice);

    Step-by-step instructions;

    Serving instructions

    Each meal has the Grill Time for different types of grill (Two-Sided Contact Grill; Hibachi Grill, Combination Grill or Infusion Grill). Her "Mix and Match" section tells you where else you can use some of the dishes -- in this one, the Rice Pilaf can be used for Amazing Maple Glazed Pork Chops on page 115 or Smart and Saucy Rosemary Cherry Lamb Chops on page 119.

    At the end of each meal section, she offers an approximate Nutrients Per Serving of Entire Meal -- you can simply divide by the number of people/servings to determine the calories, cholesterol, protein, fat, carbohydrates, fiber, etc.

    Highly recommended for anyone who has received a grill as a gift, and really wants to cook! And if you're going to buy a grill for yourself, or as a gift, check this book out first. In the opening chapter, she says "to write this book, I used just about every electric grill available and discovered that there are four basic styles." She goes on to give the pluses and minuses of each kind, a good help in deciding which grill is best for your needs.

    A great book for those who want to do more than slap a burger on the grill, with information that carries over to stovetop cooking.

    4-0 out of 5 stars Great Recipes, a few complaints about the book
    I would rate this a high four or a low five. I have a few complaints about layout of this book. Some of the print (like the names of the recipes) is just not easy to read. The recipes are put on three or four pages, so although this book has many pages, it doesn't have as many recipes as I anticipated. I felt there was a too large section in the front to discuss each name brand and type of indoor grill available. This section will soon be outdated and rarely used. I would have liked to have seen this shorter and had more recipes.

    The recipes though are fantastic. This cookbook is well worth the money just to get these excellent recipes. They are fairly easy to follow and require very few, if any, exotic ingredients. The results are outstanding.

    I am glad I bought my indoor grill. It is very useful. This book only makes my grill more used and turn out great meals.


    5-0 out of 5 stars hearty healthy hamburgers
    I think this book gives a great combination of foods to cook whether you are on a heart healthy diet or not. Holly incorporates a variety of ingredients to help spice up her recipes.
    I have high cholesterol due to genetics. Finding good and tasteful food is sometimes difficult. This book helps add a lot of options to my diet and my husbands! Most of all it's EASY!

    5-0 out of 5 stars A top Indoor Grilling recipe book and primer
    This book is truly worth every penny. Rarely is any cookbook a good and useful read from cover to cover. This is both cookbook and grill primer. It is far more useful than any of the inserts that came with your grill in regards to it (other than things such as manufacturer information, etc), that's for certain.

    Grill Power is useful beyond measure. It has recipes in it, most healthy. However, here "healthy recipe" isn't a dirty little phrase, that gets you all set for a horrible food experience in the name of nutrition. The recipes here are actually, dare I say it, better than their fattening counterparts. This is someone saying this who HATES and loathes with a passion, "diet food".

    This tells you how to make use of your grill as an every-day appliance. It's more than slap some hamburgers on there (although there are quite a few hamburger recipes, none of them are boring or blaze). They're darn tasty than just patties made from nothing but meat.

    Good bits: a list in the back that tells you how to cook just about every kind of vegetable more or less, as well as fruit. An introduction on different kinds of grills that everyone should read before buying one...never have I seen each explained so well. There are several side dishes and also a lot of trivia interspersed through the book which makes it doubly interesting. It's a cookbook to read as well as use.

    Odd technical notes: The book is well-bound and easy to read while cooking. My copy came signed by the author. Since I wasn't aware this would be on my copy, it's a sort of a "plus".

    As cookbooks go, the organization is a 9 out of 10. The only thing I dislike is the font for the recipe titles -- it's the font called "Mistral" on Windows. It makes casual flipping hard for me, but I have eye trouble, so YMMV. That's probably a non-issue for most folks but it stood out for me. ... Read more

    19. Kill It & Grill It: A Guide to Preparing and Cooking Wild Game and Fish
    by Ted Nugent, Shemane Nugent
    list price: $21.95
    our price: $21.95
    (price subject to change: see help)
    Asin: 0895261642
    Catlog: Book (2002-05)
    Publisher: Regnery Publishing
    Sales Rank: 8891
    Average Customer Review: 3.82 out of 5 stars
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    Book Description

    Ted Nugent likes to say, "You can't grill it until you kill it." Well, even if you don't kill it personally, now you can grill it just like the Nuge. In Kill It and Grill It, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.

    And while Ted doesn't buy his meat wrapped in plastic, there are plenty of recipes to tide you over when the hunting party comes home empty handed. Ted has a recipe for every meal and every occasion.

    Kill It and Grill It is essential for the kitchen library-and compelling entertainment as only the Nuge can deliver. Ted Nugent has released 29 recordings and sold over 30 million albums. He is the author of the bestselling God, Guns, & Rock 'n' Roll (Regnery, 2000) Renowned as one of the world's leading guitar showmen, he is equally well known as a lifelong outdoorsman. Nugent is Editor/Publisher of Ted Nugent Adventure Outdoors magazine, has a weekly column in the Detroit News, and is a regular guest on top-rated programs such as Larry King Live, Tom Snyder, Politically Incorrect, and Rush Limbaugh. He lives with his wife and children in Jackson, Michigan. ... Read more

    Reviews (11)

    4-0 out of 5 stars I'm Goin' Lookin' For Some Bear!!!
    I bought this cookbook for three reasons. First, my effort to become a vegan met with predictable failure. No matter how I prepared my vegetarian dishes, they still tasted bland and made me feel like the grass-chewing cow I was constantly thinking about eating. Second, I liked the cover of Ted and his eye-pleasing wife Shemaine (coincidently, Shemaine is the name of one of my neighbor's poodles who my bulldog (Colonel) keeps harassing). Anyhow, I liked the cover of those two delightful carnivores posing with their tools of the trade. Lastly, I've been looking for a good game cookbook. I don't do a lot of hunting, but when I do I'm often perplexed about how to prepare the venison (I have yet to kill a bear or some of the more exotic animals for which this book has recipes; as a side note: I believe I can eliminate the duck problem in my backyard and also prepare a delicious dish for my neighbors with plenty of scraps for their new puppies). This great cookbook covers all the details you need for making a meal out the game you've dispatched and the recipes look delicious and fairly easy to follow. The writing style is a strange combination of puerile, amusing, and informative--and it works! I am very glad to have this cookbook in my kitchen and plan to put it to use the next time I put my hunting rifle to the test! Most Definitely Recommended. Hoppy Hunting!!

    5-0 out of 5 stars Best Wild Game Cook Book
    The recipe's are great and the anecdotes provided by Ted and Shemane make this the most enjoyable cook book I've read. This is definitely not Julia Child.

    5-0 out of 5 stars Small but packed with useful information
    What sets this book apart from other hunting and cook the kill books is its coverage of self-reliance and wholesome nutrition of wild game that more people should be aware of. This isn't a go out and kill for fun, and act like a jerk book. Its well thought out and for many like myself who live in rural, hunting areas a must own book.

    And if I do say so myself it reminded me so much of all my late Father taught me about being personally responsible for what I ate. That wild game is healthier and that the quest is almost spiritual in nature, and that a quick clean kill is the obligation of the hunter. As is proper dressing out of the animal and NO waste!

    Now I will ad that I am even a bigger fan since seeing Mr. Nugent on two shows the past few months. One was with his daughter where he was discussing his conservative values and one was with Sean Hannity (Fox channel) at the July 5th 2004 Freedom Concert which is a non-profit organization that provides scholarships to the children of American military personnel killed or permanently disabled in action.

    Ted Nugent walks his talk which is a must for me!

    1-0 out of 5 stars Really good
    very good if you are a into looking at pictures of a dumb hillbilly and his guns posing beside slaughterd beasts.
    I aint a hippy and I eat meat but this Ted Nugent should run for president or have a hunting accident and get a photo of it. I would pay to see that.

    4-0 out of 5 stars A Man's Cookbook
    As my husband loves to hunt wild boar and wild duck, I bought this book for him as a farce. However, it has turned out to be one of the best purchases I've made. We both were at a loss as how to clean, store and cook either until "Kill It and Grill It" came along. This is the only cookbook I've bought that my husband hasn't complained about. It is an entertaining read as well. ... Read more

    20. Bobby Flay's Boy Meets Grill : With More Than 125 Bold New Recipes
    by Bobby Flay
    list price: $32.50
    our price: $20.47
    (price subject to change: see help)
    Asin: 0786864907
    Catlog: Book (1999-05-19)
    Publisher: Hyperion
    Sales Rank: 1556
    Average Customer Review: 3.93 out of 5 stars
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    Truly a chef-as-star cookbook, Bobby Flay's Bobby Flay's Boy Meets Grill features 26 photos of the man himself (not counting hand shots and various belt buckles). His name, either as Bobby Flay or Bobby Flay's, is repeated over 260 times within 274 pages. No reader will ever doubt just whose cookbook lies open on the kitchen counter with 125 "bold new" recipes.

    Though there's the unspoken suggestion that Bobby Flay invented fire, Bobby Flay's Boy Meets Grill actually follows in a long tradition of outdoor cookery books, starting with James Beard's take on the subject, the many contributions of Chris Schlesinger and John Willoughby, who truly opened wide the door to modern grilling, Phillip Stephen Schulz's Cooking with Fire and Smoke, and the remarkable Barbecue! Bible put together by Steven Raichlen that takes grilling global--to name just a few.

    But Bobby Flay does have flair and he does have enthusiasm, and both show up on every page. In chapters that cover everything grillable--from burgers (they may be turkey, they may be tuna) to poultry to meat, vegetables, and fruit--Flay pushes hard on combinations of colors and textures, spices and flavors sure to excite the sleepiest palate on the beach. Check out a standard like Butterflied Chicken with Lemon, Garlic, and Basil, or something a little more exotic like Whole Lobster Smothered in Cascabel Chile Butter. What is the thought of Grilled Pork Loin Sandwiches with Spicy Mango Ketchup doing to your taste buds right about now?

    The main caveat for these recipes: all are written to serve eight. And be sure to use common sense instead of some of the directions, such as cooking chopped garlic and shallots until soft in "almost smoking" hot oil, for four to five minutes. Hello. Where does soft stop and incinerated begin? --Schuyler Ingle ... Read more

    Reviews (29)

    5-0 out of 5 stars Yum, yum, yum!
    This book shows you how to get the max flavor out of simple combinations. Everything is delicious (except the margarita recipe - blech).

    Personally I find Bobby Flay a bit annoying and I wish his "co-star" Jacqui Malouf would go away, but I was able to over look all that and get the book. I was NOT disappointed.

    If you are looking for creative, delicious yet simples recipes for grilling, this is your book!

    5-0 out of 5 stars Another Gold Mine
    Once again, Bobby Flay has produced another great book capturing his unique recipes. Utilizing ingredients that can be found at any major grocer, dishes are created with a pallette pleasing result. This book is a must if you enjoy Bobby Flay's cooking. I highly recommend this for those that can handle going where no other tongue has gone before!

    5-0 out of 5 stars Bobby Flay takes outdoor cooking to a new level
    This is a good book ... easy to read and easy to do. While I have only cooked 50% of the recipes it's not for lack of trying. My family and friends keep asking for repeats of old presentations and it's slowing me down. Regardless, If you buy this book mouth-watering sauces, vegetables, meats and seafood await you. If you open your mind to cooking new things on the outdoor grill... you will be impressed by the flavor, texture and presentation.

    1-0 out of 5 stars Don't Waste Your Time
    Don't waste your time unless you are a Bobby Flay groupie. Instead, try one of Chris Schlesinger and John Willoughy's books like "Thril of the Grill" or "License to Grill". Those books provide much more thoughtful advice on grilling technique with both traditional and exotic ingredients.

    2-0 out of 5 stars OK
    One of the most annoying personnalities on TV now has his own grilling book. Recipies are ok, but not the best grilling book by any means. If you want a GREAT grilling book get The Gourmet Grill (if you can find it now because it's out of print but it is fantastic! ) ... Read more

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