Author:Jamie Purviance Availability:
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Editorial Review:
Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Weber's Charcoal Grilling(tm) cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grill's versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs, wood-fired pizzas, and much more. The pages of Weber's Charcoal Grilling(tm) cookbook dazzle with more than 150 color photographs, one for each recipe, plus many more for illustrating essential grilling techniques and barbecue secrets. Additional photos and stories document a culture woven together by unforgettable personalities, an amazing culinary history, and a passionate appreciation for cooking over a live fire. Features: Written by chef and journalist Jamie Purviance, author of Weber's Real Grilling(tm) and other bestselling books on outdoor cooking
Featuring a simple, never-fail approach to lighting and tending a charcoal fire, which is the basis for a wide variety of more advanced approaches covered throughout the book
Richly illustrated by James Beard award-winning photographer Tim Turner, who provides a full-color photograph with each recipe
Packed with priceless advice--set apart in sidebars titled Live Fire Wisdom(tm)--from America's most trusted grillers, including chefs, barbecue champions, and charcoal fanatics
Books on outdoor grilling abound, but few get the job done as concisely as Weber's Charcoal Grilling. Addressed, as most such books are, to the male cook, this collection of 115 attractive recipes, which range from rubs and sauces to desserts--and includes, besides the basics, the tasty likes of Filet Mignon Steaks with Martini Marinade; Dutch Oven Jambalaya; and Caribbean-Spiced Grouper with Yellow Pepper Sauce--necessarily concentrates on technique. A comprehensive, color-photo-illustrated section on fire-mastery helps guide readers through fundamentals and more advanced approaches like outdoor smoking. Included also are portraits of successful guy-grillers, which should provide further encouragement to the grilling-diffident. With good notes on shopping and grilling pitfalls--how to avoid fish sticking to the grill is one--this is an excellent, to-the-point guide. --Arthur Boehm
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
Excellent:
This book arrived in perfect condition. It is full of great recipes, lovely photographs and helpful information on the process of grilling.
Great book for the "Grilling Fans"!:
Really nice book with lots of good ideas for the serious grillmasters out there! Good recipes, good information on the actual art of grilling.... direct, indirect and much more. I will be exploring this art of grilling with all my new tools, accessories and knowledge that I've gained from this book and a few others. It's definitely a book for your cook book collection.
Excellent recipes and cooking techniques:
I bought my husband this a year after I got him a full size Weber charcoal grill. He was struggling to get chicken cooked inside without a black/ burnt outside, and this book provided exact charcoal arrangement technique and food positioning he needed to have it come out perfect. He loves all the recipes and exact directions for achieving perfectly grilled meats and vegetables. Excellent value, and a great gift.
Great book for the charcoal lover:
I have all of the other weber grill books and I find this one even better. I really liked the begining of the book with the discussion of different types of charcoal and what to expect from them. It really is a grilling 101 course. I also loved the parts were they detail cooking right on or right next to the coals. Never used this technic and adds a great favor.
